Almond & Walnut Breakfast Slice
Feeling inspired by the approach of National Nut Day I’ve created a delicious and nourishing breakfast slice. Free of refined sugar and gluten this will make mornings that much more appealing. The combination of almonds and walnuts is not only tasty but boasts a multitude of heart health benefits. A perfect breakfast option for on-the-go or lunchbox filler.
1 cup Mother Earth natural almonds
1 cup Mother Earth walnuts
1 ripe banana, mashed
¾ cup dates – soaked in hot water for 30 minutes prior & well drained
¼ cup yoghurt or coconut cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cup fine desiccated coconut
2 tablespoons linseeds
Almond slivers for sprinkling on top
Pre-heat oven to 180 degrees Celsius.
Place the almonds and walnuts into a food processor and blitz to a fine crumb.
Add the banana, dates, yoghurt, egg, vanilla, cinnamon and nutmeg. Process until the dates are broken up.
Add the desiccated coconut and linseeds and process to combine.
Pour batter into a slice tin lined with baking paper. Use the back of a spoon or a spatula to smooth out the top.
Sprinkle with almond slivers.
Bake for 35 – 45 minutes until golden and the centre is slightly firm to touch.
Leave to cool entirely before slicing.
Will last up to five days in the fridge in a sealed container.
Slices can be frozen for up to 3 months.
Recipe by Kelly Gibney