A healthy twist on the much loved classic jam and coconut slice-lighten up with chia blackberry jam and a crumble mix of coconut, quinoa flakes and oats.
Ingredients
- 270g (3 cups) rolled oats
- 25g (1/3 cup) shredded coconut
- 30g (1/4 cup) quinoa flakes
- 75g (1/3 cup) coconut oil
- 125g (1/3 cup) organic coconut syrup (see note)
- 35g (1/3 cup) raw cacao powder
- 420g frozen blackberries
- 2 teaspoons lemon juice
- 3 teaspoons organic coconut syrup, extra
- 3/4 teaspoon finely grated lemon rind
- 1 1/2 tablespoons black chia seeds
Equipment
- a 16cm x 26cm (base measurement) slice pan
Method
- Step 1Preheat oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper. Combine 1 tbs oats, 2 tbs coconut, 1 tbs quinoa flakes, 1 tsp oil and 1 tsp coconut syrup in a small bowl. Set aside.
- Step 2Place remaining oats, coconut, quinoa flakes, oil and syrup in a food processor. Add cacao powder and process until a sticky mixture forms. Reserve 1⁄4 cup cacao mixture. Press remaining mixture into prepared pan. Bake for 10 minutes or until firm. Set aside to cool completely.
- Step 3Meanwhile, place blackberries, juice, extra syrup and rind in a saucepan over medium-low heat. Cook, stirring occasionally, for 6 minutes or until berries release juices. Add chia seeds. Cook, gently stirring occasionally, for 6 minutes or until soft. Transfer to a bowl. Cool completely.
- Step 4Spread cooled blackberry mixture over slice base. Add reserved oat mixture to reserved cacao mixture. Toss to combine. Sprinkle over top. Bake for 25 minutes or until golden. Cool in pan. Cut into 15 pieces.
- High fibre
- Low kilojoule
- Lower gi
Nutrition
792 kj
Energy
9g
Fat Total
6g
Saturated Fat
5g
Fibre
3g
Protein
22g
Carbs (total)
All nutrition values are per serve
Notes
Coconut syrup is available from Coles and health food stores. You could also substitute maple syrup or nectar.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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