THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
September 10, 2018
These are a version of an Oaty Date slice that I used to love from the famous N.Z cook book - Edmonds.
I love reworking old favourites to be more nutrient dense and healthy.
They firm up well in the fridge, and are good to pop into lunch boxes or as a delicious afternoon tea.
If you need them to be totally gluten free, you can substitute the rolled oats for quinoa flakes or simply add more coconut and almond flour.
150 g butter / ghee / coconut oil
1/4 cup coconut sugar
1 tablespoon brown rice syrup / maple syrup / honey
1/2 cup tapioca flour
1 cup almond meal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fine rolled oats
1 cup desiccated coconut
1 teaspoon cinnamon
1 1/2 cup chopped dates
3 tablespoons water
2 tablespoon lemon juice
Preheat the oven to 170ºC.
Grease and line a slice tin. 17cm X 27 cm roughly.
In a small saucepan add the dates, water and lemon juice.
Cook on low for 5 - 10 minutes until the dates soften and you can mix into a paste.
Meanwhile in a food processor add the softened butter and the coconut sugar. Mix on high until fully incorporated and the sugar beginning to dissolve.
Add the egg and mix, scraping down the sides as needed.
Add the syrup and mix again.
Transfer this mixture to a large bowl and add the remaining dry ingredients.
Mix well with a metal spoon, ensuring everything is well incorporated.
Dot 2/3 of the mixture around the bottom of the tin, and using wet hands press out into the bottom until it is around 2 cm thick.
Transfer this to the freezer to firm up a little.
Remove from the freezer and spread over the date mixture.
Finally, dot the remaining 1/3 of the mixture over and press down using wet hands (you can spread evenly or leave it like a crumble topping).
Place into the oven to bake for 20 - 30 minutes, until golden on the top.
Allow to cool before removing from the tin and slicing into squares.
refined sugar free
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