I am always looking for new snacks for the kids. You have to be a little creative when you can’t just grab some crackers, make a sandwich, cut up some cheese etc. Add daycare to the mix, and nuts are also off limits. Yesterday, I was feeling a bit creative in the kitchen. So, I poked around in the pantry and pulled out some seeds, dried cranberries and some dairy-free chocolate chips and decided to make a new creation. We often make mini muffins, or loaves, so a slice was decided on to make it feel a bit different to the usual. This is what I came up with, and I made it again today (a slightly improved version) to ensure it wasn’t a fluke. The kids enjoyed it, and I hope you do too!
Speckled Coconut Slice
Makes 24 small squares
INGREDIENTS
coconut oil (for greasing tin)
1 ripe banana
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
1/4 cup dried cranberries
1/2 tsp bicarb (baking) soda
1/4 cup coconut flour
3 eggs
1/2 cup choc-chips*
1 Tbs shredded coconut
METHOD
1. Preheat oven to 180°C. Grease a slice tin (mine is about 25 x 17cm) with coconut oil and line the base with baking paper.
2. In a medium-sized bowl, mash the banana. Add in all remaining ingredients, except the choc-chips. Mix until well combined. Gently stir through choc-chips.
3. Spoon the mixture into the tin, and with the back of a dessert spoon, smooth it out so it is spread evenly. Sprinkle with shredded coconut.
4. Bake in oven for about 20 minutes, until brown on the edges.
5. Cool on a wire rack and then cut into small squares.
*You could sub the choc-chips for sultanas or coconut flakes if you wish (:
nourish & move 