I don’t know how it happens but another week has gone, time is going way too quickly at the moment, I feel like I am in a constant whirlwind of laundry and dirty dishes. It does mean though another weekend has rolled around and I have been kidding myself all week, thinking I could have just an incy little sleep in. 6:15am on a Sunday morning, is that a sleep in? I don’t know anymore. All I do know is that if you value sleep…don’t have children! Fortunately I also know there is light at the end of the tunnel, but until then there is a nice cup of tea, a hot shower and sunglasses (to cover the bags under my eyes!).
This week I thought I might share a multipurpose sweet treat that can be whipped up in a flash and serves as a mid morning pick-me-up, lunch box filler or a healthy dessert option. It is basically an energy ball mixture that has been pressed into a tin to form a slice, so simple I wish I had thought of it before. And with no added sugar or fat it is virtually guilt free.
The recipe comes from a book called Supergrains which is full of simple and delicious ways to get more grains and seeds into your diet and as I mentioned before it is a cinch to make. Start by measuring out the ingredients and placing everything but the dates in the bowl of a food processor.
Blitz it all up until it resembles breadcrumbs.
Then chop up the dates and while the motor is running add in the dates through the chute at the top. It will give your food processor a bit of a work so be sure to only add a few at a time. Mine wobbles around as if in protest!
Once all of the dates have been incorporated the mixture should start to come together but may need the addition of a little cold water. Test by taking a small amount of the mixture, if you squeeze it together it should hold its shape, however, if it crumbles and falls apart then add a little water.
Tip the contents of the processor bowl into a lined 20cm/8″ cake tin and press down firmly with clean hands until you have an even surface. You can finish it off with the back of a metal spoon or fork if you prefer. I like to use a silicone spatula, the firmer you press the denser the slice and the better it will hold together.
Allow the whole thing to chill in the fridge for at least 30 minutes or until required. Then cut into 16 equal wedges.
The original recipe calls for a liberal dusting of icing sugar over the top, for presentation you may wish to do this, I personally don’t bother. The dates offer plenty of sweetness and I think the dainty little wedges are pretty enough without this addition.
chia, date and walnut slice
prep time: 10 mins, refrigeration time: 30 mins
serves 16, $0.40 per serve
- 150g/1 1/2 cups rolled oats
- 90g/3/4 cup walnuts
- 35g/1/2 cup shredded coconut
- 45g/1/4 cup chia seeds
- 1 tsp ground cinnamon
- 1 tbs cocoa powder
- 2 tsp vanilla extract
- 400g pitted dried dates, chopped
- a little cold water
- Line the base of a 20cm/8″ cake tin then measure all the ingredients out and place all but the dates in the bowl of a food processor.
- Process until the mixture resembles bread crumbs.
- Keep the motor running and gradually add the dates, a few at a time.
- Next add the water little by little until the the mixture comes together, you may not need all of it.
- Tip the whole thing into the lined cake tin and with clean hands press it down firmly and evenly. You can use the back of a metal spoon or the tines of a fork for a neater finish if you prefer.
- Place in the fridge to chill for at least half an hour or until required. Then cut into 16 wedges and serve.
If wrapped tightly with cling film this slice will keep for up to two weeks. I tend to cut the whole thing in half wrapping half in cling film then portioning the other half into 8 wedges before placing them into an airtight container. Once those have been gobbled down I will portion the second half. I find it stays fresher a little longer that way, not that we need to worry too much as it doesn’t seem to last more than a week in our house anyway!