The oven was on this morning whilst I was cooking other things like my Baked Eggs & Bacon (see previous post today), so it seemed sensible to push out a quick batch of these Healthy Slices. If you already have my book – check these out on Pg 97!
This recipe is so adaptable; today I’d run out of almonds and only had a couple of teaspoons of honey left, so I added extra seeds and used a few cashews. I also processed the apricots in with the wet mix, this worked a treat in spreading the sweetness of the apricots through the dish and added a couple of heaped scoops of protein powder.
Use as a mid morning or afternoon pick me up or even a breakfast on go! Put in the kids lunch box instead of a shop bought, sugar laden muesli bar! The bonus is they freeze well too 🙂
Pre-heat oven 180oC
Ingredients for blender
300 g. tofu^ firm silken – Organic
160 ml. coconut oil^ or 50/50 oil & natural yoghurt
1/4 c. raw honey (reduce this slightly if using dates)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
Dry ingredients for bowl
400 g. traditional oats or gluten free no fruit muesli
110 g. dried apricots* – chopped
100gm. raw almonds* – chopped
Options to add in
2 tbsp. ground-flax or LSA
2 tbsp. mixed seeds e.g. sunflower, pumpkin
2 scoop. vanilla protein powder
Alternative*: 100gm dates & walnuts
Lightly oil or line a shallow baking dish 9 x 11″
Place all the blender ingredients into a food processor and whiz for 2-3 mins until smooth and silky.
In a large bowl mix all the dry ingredients. Add the wet mixture to the dry and work it together ensuring that all the dry ingredients are well coated.
Turn into prepared baking dish, press down firmly then lightly score the top with a sharp knife into the size slices you wish to end up with.
Bake for approx. 20mins or until golden brown and a skewer comes out clean.
Allow to cool then cut into portions using the pre-scored lines.
Freezes really well.
Notes^ natural yoghurt or ricotta cheese can be used to replace the tofu.
Use an oil that works best for you.