If you're like me, when you get the chance to either bake, sizzle or chop on the weekends you feel set, and ready to take on the week.
This Raspberry Coconut Yogurt Slice doubles as a breakfast packable for mornings you need to run and takes less than 25 mins to whip up - no really, just pour the ingredients into a food processor and blend.
This recipe was originally created for Brenda Janschek.
serves 10 | 25 mins prep + cook time |
You will need: measuring cups and spoons, mixing bowl, medium slice dish, food processor
2 tbsn butter, slightly melted
1 tbsn coconut oil
6 dates, seeds removed
3/4 cup coconut flakes
½ cup coconut flour
Pinch of himalayan rock salt to taste
1 cup plain greek yogurt
¼ cup coconut flour
½ tpsn vanilla powder
1 cup frozen organic raspberries
Preheat oven to 200 degrees in a fan forced oven. Grease a medium slice dish.
To make the base, place the dates and butter in a food processor to form a paste then add the coconut flakes, flour and salt to create soft crumbs. The crumbs should stick together easily when you squeeze with your fingertips.
Pour the mixture into the dish and press evenly, creating a mould 1-2cm up the sides.
To make the topping, clean the processor and whiz together the yogurt, coconut flour, egg and vanilla powder. Remove blade and gently fold in the raspberries.
Pour topping into base then place in oven for 10-15 mins or until lightly golden on top and the middle is set.
Allow slice to cool then refrigerate to help it set. Cut into 10 squares then store back in the fridge.
A note about eating intuitively
By sharing this recipe, I hope to inspire intentionality with your eating and pave the way for you to get curious about what is right for your body.
To connect with the season you are in and ask 'what sounds good?' then respond in a satisfying way without food rules, guilt or stress.