Full of Autumnal colour and flavour, this delicate slice is a current favourite in my house. It's a great recipe for kids and adults alike.

A lovely breakfast on the go, snack or lunchbox filler - I use a balanced blend of oats, cashews, coconut and sesame seeds. This ensures the slice is filling and satisfying but not heavy. The grated carrot and the spices add a beautiful sweet carrot cake flavour.

I've used linseeds (flaxseeds) instead of eggs as the binder so this recipe is vegan too if you use coconut oil rather than butter.

I'm so happy we have the Easter long weekend ahead of us. We're heading away North for four nights. The change of scenery is just what we need. I can't wait. See you next week x

Carrot, cashew & coconut slice

1 cup baking dates - soaked for 10 minutes in hot water

1 cup cashew nuts

1 cups rolled oats or whole oats blitzed in a food processor until fine

1/4 cup sesame seeds

3/4 cup desiccated (fine) coconut 

1/4 cup melted butter or coconut oil

2 Tbsps linseeds

1 tsp pure vanilla extract

1 tsp baking powder

1 cup finely grated carrot

1/4 tsp nutmeg (optional)

1/4 tsp cinnamon (optional)

Preheat oven to 180 degrees celsius.

Place the cashews into a food processor and blitz until they are roughly chopped.

Add the dates and process until the dates are almost entirely broken up and you have a rough puree.

Add the remaining ingredients (except carrot) and run processor until everything is very well combined.

Add carrot and process until mixed through.

Spoon mixture into a lined tin. Use your hands or the back of a spoon to smooth the mixture out evenly.

Sprinkle the top of the batter with sesame seeds.

Bake for approximately 35 minutes until slightly firm to the touch and golden brown.