The slice is nice

By Stephanie Meades, functional nutritionist at Thirroul’s Life Wellness Co.

This recipe was given to me by one of my lovely clients (thanks Claire!) and I have tweaked it slightly to add a little extra goodness. It is a great refined sugar-free, gluten-free, dairy-free and super nutrient-dense treat for the cherubs for afternoon tea or for the busy mummas in need of a quick pick-me-up with a cuppa after the school drop-off each morning. I like to bake a batch, slice it up into individual serves and then freeze them separately so they are ready to pull out and defrost within 10 minutes when needed. It ticks all the boxes for me as a mum and a nutritionist.

Seeded Slice

Serves 4-6

Ingredients:

1 1/2 cups of dedicated coconut

1/4 cup coconut flour

1/2 cup sunflower seeds

1/4 cup sesame seeds (or pepitas)

2 tbsp chia seeds

1 cup rice malt syrup

1/4 cup cacao nibs (or currents)

2 tsp vanilla extract

pinch of salt

Method:

Preheat oven to 160°C degrees (fan forced) and line a 20x20 brownie tray with baking paper and set aside. Pop all the ingredients into a food processor and blitz until all the ingredients are broken down, but not completely ground into a paste, so there is still some texture.

Tip the mixture into the brownie tin and press down firmly into the tin to compress it well.

Bake for 25 minutes or until slightly browned on top and around the edges.

Wait to cool slightly before slicing into bite-sized squares. Don’t cut it straight out of the oven as it will crumble, but don’t wait until it is completely cooled as it will be too tough to cut through. Best to cut when warm.

Enjoy.