A post with nothing at all to do with chooks… products or anything to do with the shop – except that I make it. It doesn’t even have eggs in it. Jeff does call it ‘Bird seed slice’… if that is sightly bird related 🙂 I keep getting asked for this recipe and this is a handy place to store it. Being gluten free, diary free, egg free and sugar free the first question I get it ‘What is in it then? What’s left?’ And of course the first ingredient is ground almonds.. so if nut free is necessary for your household, this is not the recipe for you.
The slice started life as one of my favourite gluten free bloggers breakfast slice[https://elanaspantry.com/breakfast-bars/ ] Elana Amsterdam’s website is wonderful, full of amazing gluten free recipes. But has been modified over time to my tastes and what ingredients I can get. Feel free to make your own changes and please send in suggestions.
Ingredients:
- 1 1/4 cups Almond meal** – I get mine here http://2brothersfoods.com/nuts/almonds-meal -along with most of the other ingredients
- 1/4 teaspoon salt.. yes Celtic is nice
- 1/4 teaspooon Bi-carb
- 1/4 cup Light tasting Olive Oil – normal olive oil will taste
- 1/4 cup Honey or Rice Malt syrup (or mixture of the two!)
- 1 teaspoon Natural Vanilla essence (optional)
- 1/2 cup Pumpkin seeds [http://2brothersfoods.com/seeds/pepitas ]
- 1/2 cup Sunflower seeds [http://2brothersfoods.com/seeds/sunflower-kernel ]
- 1/2 cup Shredded coconut [ http://2brothersfoods.com/nuts/coconut-shredded ]
- 1/2 cup dried cranberries [ http://2brothersfoods.com/dried-fruit/cranberries-dried?cPath=4& ]
Method:
- Preheat Oven to 170°C
- Line or grease a 20 x 20cm cake tin or a slice tin
- In a bowl, combine almond flour, salt and baking soda
- Measure olive oil, honey/rice malt and vanilla – I use a ½ cup measuring cup and tip the lot into the dry stuff
- Mix in pumpkin seeds, sunflower seeds, coconut and cranberries
- Press the dough into the tin – you may wet your hands with water to help pat the dough down evenly or just use the back of the spoon as I do.
- Bake at 170°C for 20 minutes
Cool in pan for 2 hours, then serve – if you can wait that long. If you do cut it before it is cool, it is more likely to crumble.
** Instead of all Almond Meal I often use some LSA (Linseed, Sunflower & Almond Meal) in the 1 ¼ cups to bring down the cost, as LSA is about half the price. Half and half works well and tastes fine.[http://2brothersfoods.com/flours/lsa-linseed-sunflower-almond-meal]
I’ll add some more photos, next time I make a batch…
The mixture: 
The result: 