R E C I P E | Christmas Breakfast Cherry Ripe Slice

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