Food intolerance is not easy for any of us, and it is difficult finding tasty, healthy foods which accommodate our diet. Not everyone is tolerant to nuts. So decided to try an alternative to nuts in some of my recipes. This is the first to be altered for those who react to nuts.
Basically, it is the same recipe as the Berry Hazelnut Slice, but I have swapped the hazelnut meal for sunflower meal. As sunflower meal is not readily available where I live, I made it myself using a coffee grinder. I could have used my stab blender or multiprocessor, too. Just place the seeds in the appliance and grind until it resembles fine breadcrumbs.
The change in meal does alter the taste slightly but it does not detract from the delicious berry flavour. Remember, any berries can be used. Just use your choice of berry in the recipe.
I made this for a close friend and gave it to her to taste and give me feedback. I think she was quite touched. She really liked it. I’m still not sure if it was that tasty to her or if she was overwhelmed by the gesture.
I hope you enjoy it, too.
½ cup coconut oil
½ cup maple syrup
1 chia egg (1 tbsp chia seeds and 3 tbsp water)
350g sunflower meal
4 tbsp plain flour
½ cup shredded coconut
2 tbsp lemon juice
2 tsp vanilla
1 tsp baking powder
1 cup blackberries
To make the chia egg, mix the chia seeds with the water and wait 5 minutes for the mixture to form an egg-like consistency. Add the liquid coconut oil, maple syrup, lemon juice and vanilla to the egg mix and combine. I used a hand mixer to do this.
Next add the sunflower meal, flour, and coconut. When the mix is combined add the berries. I used my hand mixer for this as I like the berries mixed through. It makes it purple in colour.
Spoon the mixture into a greased and lined slice tray, spreading it to the edges. The batter will be thick.
Bake in a preheated oven at 180 degrees for an hour or when the mixture is cooked. Insert a skewer into the middle and if comes out clean, the slice is ready to be removed from the oven.