Almond & walnut breakfast slice
The combination of almonds and walnuts in this healthy snack recipe is not only tasty but boasts a multitude of heart health benefits.
SERVES
25
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Breakfast
SERVES
25
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Breakfast
Method
- Soaked the dates in hot water for 30 minutes prior & well drained
- Pre-heat oven to 180°C
- 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, oats 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.
Tip
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 and Mother Earth
-
1 cup
Mother Earth natural almonds
-
1 cup
Mother Earth natural walnuts
-
1
banana, ripe, mashed
-
¾ cup
dates
-
¼
yoghurt, natural, low-fat
-
3
eggs
-
1 tsp
vanilla extract
-
1 tsp
cinnamon
-
½ tsp
nutmeg
-
½ cup
coconut, desiccated
-
1 cup
rolled oats
-
2 tbsp
linseeds
-
almonds slivers
Per serve
-
Energy
539kJ
-
Saturated Fat
1.8g
-
Total Carbohydrate
9.9g
-
Dietary Fibre
2.3g
-
Sodium
11mg
Method
- Soaked the dates in hot water for 30 minutes prior & well drained
- Pre-heat oven to 180°C
- 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, oats 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.
Tip
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 and Mother Earth
Method
- Soaked the dates in hot water for 30 minutes prior & well drained
- Pre-heat oven to 180°C
- 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, oats 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.
Tip
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 and Mother Earth
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