Hello – I hope your New Year has stared out well.
We have just returned from a lovely family holiday that was filled with mountain climbs, hikes and adventures.
Most of the days looked like this:
But the last day ended up looking like this:
Uh oh. Not my finest moment.
So now I’ve got 4 kids who are on school holidays, I can’t drive and they are permanently staaaaaarving …. especially after their swimming lessons.
Ok- so what to make for them that is quick and doesn’t involve me going to the shops or standing up for very long?
We decided today to go with this slice that was originally inspired by this almond slice recipe from TRTLMT
It is quick and easy, delicious and uses our pantry staples, plus it’s very allergy friendly. But best of all …. my little people can help to make it and then they devoured it. I will be making double batches from now on!
For the base:
- 40g rolled oats (OR 20g rolled quinoa, 20g shredded coconut and 1/2 tsp psyllium for GF)
- 20g pumpkin seeds
- 10g flax seeds
- 40g coconut sugar
- 100g flour of choice (a plain mix GF works as does wholemeal spelt)
- 1/2 tsp GF baking powder
- 55g Sunflower seed butter
- 55g vegan butter
In your processor mill together the oats, seeds and sugar until very fine (Speed 10, 10 seconds)
Add in the flour and baking powder and process to combine (Speed 4, 6 secs).
Add in the seed butter and butter and process until it comes together as a dough (Speed 4, 10 seconds, scrape down and repeat on speed 6, repeat if necessary).
Tip into a lined 20×20 tin and press down firmly.
Place into a preheated 180C oven for 10 minutes.
While the base is cooking, make the topping.
- 80g honey/maple syrup
- 45g vegan butter
- 45g sunflower seed butter
- 60g puffed rice/GF rice bubbles
- 1 tsp vanilla bean paste.
Place all ingredients, except the rice bubbles, into a saucepan and cook, stirring regularly over medium heat for about 3 minutes (Speed 3, 100C, for 4 minutes).
Add in the rice bubbles and stir to combine (Speed 1, 10 seconds)
Remove the base from the oven and pour the rice bubble mixture over the top.
Smooth out the rice bubble mix and press it down quite firmly.
Return to the oven for a further 18-20 minutes.
The top will be very golden when you remove it. Allow to cool in the tin for 10 minutes before transferring to a wire wrack to finish cooling.
Slice in to squares when cool. Store any left overs in an airtight container in the fridge.