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December 17, 2018 2 min read

Makes roughly 20 slices

Baked breakfast slice with Cherry Ripe Topping
Feat. Paleo Cinnamon Granola

Vegan, Paleo, Gluten Free, Dairy Free, Soy Free & Refined Sugar Free

This recipe is in two parts, the Baked Slice, then the Cherry Ripe topping

Baked Slice Ingredients
  • 1 ½ cups LSA
  • 1 cup Almond Meal
  • 1 ½ cup Desiccated Coconut
  • 1 ½ cups Farmer Jo Paleo Cinnamon Granola
  • ½ tsp Vanilla Powder
  • 1 tsp Salt (we like Murray River Flake Salt)
  • 2 tbsp Chia Seeds
  • 1 ½ tsp Baking Soda
  • ¾ cup Coconut Nectar or Honey
  • ½ cup Coconut Oil, melted
Baked Slice Method
  1. Preheat oven to 180°C
  2. Combine all ingredients in a large bowl until, mix thoroughly until it all comes together in a dough like form
  3. Press into a lined 33cmx23cm baking tray
  4. Bake for 20minutes
  5. Cool completely before spreading over Cherry Ripe topping

Cherry Ripe Topping Ingredients
  • 1 ½ cups Coconut Butter
  • ¾ cup Coconut Cream
  • ½ cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ¼ tsp Vanilla Powder
  • ¼ tsp Salt (we like Murray River Flake Salt)
  • 2/3 cup dried Cherries
  • 1/3 cup freeze dried Sour Cherries
  • 1 ½ tsp Raspberry Powder*
Cherry Ripe Topping Method
  1. Combine all ingredients in a blender or food processor
  2. Blend until well combined
  3. Spread evenly onto cooled Breakfast slice
  4. Set in the fridge for 2hours, cut when set and store in a container in fridge for up to a month or freezer for 3months

* To make your own Raspberry powder – using a dehydrator, spread 500gm packet of frozen raspberries onto a tray and dehydrate at 42ºC for 24hrs. Then once dry place them into a blender and blend until a fine crumb is formed. Keep in a container in the fridge