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

  1. Soaked the dates in hot water for 30 minutes prior & well drained
  2. Pre-heat oven to 180°C
  3. Place the almonds and walnuts into a food processor and blitz to a fine crumb. 
  4. Add the banana, dates, yoghurt, egg, vanilla, cinnamon and nutmeg. Process until the dates are broken up. 
  5. Add the desiccated coconut, oats and linseeds and process to combine.
  6. 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.
  7. Bake for 35 – 45 minutes until golden and the centre is slightly firm to touch.
  8. 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
  • banana, ripe, mashed
  • ¾ cup
    dates
  • ¼ 
    yoghurt, natural, low-fat
  • 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

  1. Soaked the dates in hot water for 30 minutes prior & well drained
  2. Pre-heat oven to 180°C
  3. Place the almonds and walnuts into a food processor and blitz to a fine crumb. 
  4. Add the banana, dates, yoghurt, egg, vanilla, cinnamon and nutmeg. Process until the dates are broken up. 
  5. Add the desiccated coconut, oats and linseeds and process to combine.
  6. 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.
  7. Bake for 35 – 45 minutes until golden and the centre is slightly firm to touch.
  8. 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