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Grain Free Slice for Anzac Day

Ingredients

Scale

170g blanched almond meal (or pepita meal for nut free)

50-70g honey or coconut sugar, or to taste

100g macadamia or cashew pieces (or sunflower seeds for nut free)

70g flaked, shredded or dessicated coconut (natural, no sugar or additives)

1/8 tsp fine sea salt

1/2 tsp bicarb soda

140g softened butter or 120g coconut oil

Instructions

Thermomix Method:

  1. Preheat oven to 170C.

  2. Place dry ingredients (almond or pepita meal, coconut sugar if using, nuts or seeds, coconut, salt & soda) into Thermomix bowl and mix 10 sec/speed 3.

  3. Add butter or coconut oil and mix 15 sec/rev/speed 4. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

  4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

  5. Bake approx 15 mins at 170C, or until lightly browned.

  6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

 

Conventional Method:

  1. Preheat oven to 170C.

  2. Chop nuts/seeds to desired texture and place in a large mixing bowl. Add dry ingredients (almond or pepita meal, coconut sugar if using, coconut, salt & soda) into bowl and mix together.

  3. Add softened butter or coconut oil and mix until well combined. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

  4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

  5. Bake approx 15 mins at 170C, or until lightly browned.

  6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

Notes

This slice is best served cold, as it can be crumbly if served warm or at room temp.

 

 

If you want to use raw almond meal you can, but it will be a coarser texture than blanched almond meal, and may crumble a little bit. Still good though!