My niece came to stay recently and introduced us to this nutty flourless slice, her go-to for a great snack. The only problem is, it was so good that it kept disappearing. I’ve called it Georgia’s Slice in her honour. It made a pleasant change from my baking, which usually starts with creaming butter and sugar. It has now become a Sunday ritual to make it for the week ahead.
Ingredients
| 1 ½ cups | Raw cashew nuts |
| ½ cup | Almonds |
| ½ cup | Sunflower seeds |
| ½ cup | Pumpkin seeds |
| ½ cup | Desiccated coconut |
| ½ cup | Oats |
| 2 Tbsp | Ground linseed |
| ½ tsp | Cinnamon |
| ½ cup | Rice malt syrup |
| ½ cup | Coconut oil |
| 1 tsp | Vanilla |
AdvertisementAdvertise with NZME.
Directions
- Preheat an oven to 170C. Line a 20x20cm tin with baking paper.
- Into a food processor place the cashews, almonds, sunflower seeds, pumpkin seeds, coconut, oats, linseeds and cinnamon.
- In another small bowl place the malt syrup, coconut oil and vanilla and place into the microwave for 45 seconds to melt the oil. Add to the dry ingredients then blitz a couple of times to combine. Press the mixture evenly into the tin.
- Place into the oven for 45 minutes. Remove and cool for 20 minutes before cutting into squares. Store in an airtight container.
