Gluten and dairy-free fruit and nut slice
I’ve been asked a few times this week for my fruit and nut muesli slice recipe. These little delights are a life saver when I’m in a hurry to get out the door and need a quick snack that is gluten and dairy free, with low added sugar. Have them on hand so that you aren’t tempted by the things you know you shouldn’t be snacking on. Plus they are so much tastier than the ones you can buy with the added benefit that you can vary the fruits, nuts and seeds to those that you like most.
When selecting your fruits and nuts for the slice you might like to consider some of their general Traditional Chinese Medicine properties:
- Almonds – moistens the lungs and large intestine, supports digestion
- Figs – supports digestion, moistens the lungs and large intestine
- Ginger – warms and supports the digestive system, relieves nausea
- Goji berries (wolfberries) – moisten the body, nourish the blood
- Red dates – energy tonic, nourishes the blood, supports digestion
- Sultanas – energy tonic, nourishes the blood
- Cherries – warming for the digestive system, nourishes the blood
- Walnuts – warming and moistening generally, supports cognitive and reproductive function
And here’s a little thought for those of us who find ourselves in a hurry a lot of the time.
And now here is your recipe…
Gluten & dairy-free fruit and nut slice
- 1 1/2 cups almond meal
- A big pinch of Celtic sea salt
- 1/4 tsp baking soda
- 1/s tsp mixed spice
- 1/4 cup coconut oil, liquefied
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup of shredded or desiccated coconut
- 1 cup of mixed seeds of your choice (eg. pepitas, sunflower seeds)
- 1/4 cup nuts of your choice, crushed (eg. almonds, pecans, walnuts)
- 1/2 cup mixed dried fruits of your choice (eg. goji berries, blueberries, sour cherries, cranberries, figs, crystallised ginger)
- Preheat oven to 180°C
- Grease and line a 20cm x 20cm baking tin.
- Combine almond meal, salt, baking soda and mixed spice in a large bowl.
- In a jug mix coconut oil, maple syrup and vanilla extract.
- Pour liquids into the dry ingredients bowl and mix well.
- Add coconut, seeds, nuts and dried fruits, mix well.
- Spoon mixture into tin and use a clean fist to firm it into an even layer.
- Bake for approximately 20 minutes until lightly golden brown.
- Cool on a rack. Cut into squares or muesli bar shapes to suit your preference.
I suspect this recipe would also make excellent biscuits if heaped teaspoonfuls of the uncooked mixture was rolled and flattened onto a greased tray for baking. If you do this let me know how it goes!
For further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.