I've teamed up with Alisons Pantry to create some nutritious recipes in the lead up to National Nut Day in October. This nourishing breakfast slice is free of refined sugar and gluten and will make mornings so more appealing. The combination of almonds and walnuts is not only tasty but boasts a multitude of heart health benefits. A perfect breakfast on the go or lunchbox filler.
I'm always on the lookout for ways to make my life simpler and having this in the freezer - because it freezes beautifully - has been wonderful. And though I've said it's a great breakfast on the go, lets all agree to sit down at least some of the time and enjoy it with a moment of quiet and a cup of tea instead of racing around. You deserve it!
Hugs. Kelly xox
Almond, walnut & banana breakfast slice
1 cup Alison Pantry raw walnuts
1 cup Alisons Pantry raw almonds
¼ cup yoghurt or coconut cream
1 very ripe banana - lightly mashed.
3 free range eggs
¾ cup Alisons pantry dates – soaked in hot water for 30 mins prior & drained well
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons Alisons Pantry linseeds
1 ½ cup Alsions Pantry fine dessicated coconut
Almond slivers for sprinkling on top
Pre heat oven to 180 degrees celsius
Place the almond sand walnuts into a food processor and blitz until you have a fine crumb.
Add the banana, dates, yoghurt, egg, vanilla, cinnamon and nutmeg. Process until the dates are broken up.
Add the dessicated coconut and linseeds and process to combine.
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.
Bake for 35 – 45 minutes until golden and the centre is slightly firm to touch.
Leave to cool entirely before slicing.
Will last up to five days in the fridge in a seal container.
Can also be sliced into pieces and frozen for up to 3 months