Getting involved in making food helps children to build a positive relationship with food. This seedy slice is so simple to make, and it makes a great baking project for the school holidays. It’s so delicious that they’ll also want some in their lunchboxes when school returns!
Words Deanna Copland
2 cups sunflower seeds
½ cup flax seeds
½ cup dates
½ cup shredded coconut
½ cup peanut butter (or tahini to make it nut-free)
½ tsp salt
½ cup coconut oil
3 Tbsp raw honey or brown rice syrup
2 tsp vanilla extract
125g dark chocolate (50 per cent cocoa)
Prepare sunflower seeds, flax seeds, dates and coconut by processing them in a food processor until finely chopped.
In a small pot, melt the coconut oil, peanut butter, honey and salt and then add the vanilla extract.
Add the melted mixture to the food processor. Pulse the ingredients until well combined.
Press into a slice tin (20cm x 30cm) lined with baking paper (use the back of a big wet spoon to really compact it into the tray).
Chill in the fridge while preparing the chocolate.
Break the chocolate into pieces and add to a heat-proof bowl. Melt over a double boiler (placing the heat-proof bowl on top of a pot of boiling water works well), stirring frequently.
When melted, take off the heat and dip a spoon into the chocolate. Drizzle the spoon back and forward over the slice to create a pattern.
Allow to set in the fridge before cutting into squares or rectangles – they’ll look like store-bought muesli bars.
Store in the fridge or keep cool until serving.
This mixture can also be rolled into balls and drizzled with chocolate for variation.
I recommend making two batches of these muffins because they don’t last long. Tangy and moist, they honestly do melt in your mouth. And here’s the best thing: teenagers love them! You can also tweak the recipe to make it dairy-free, gluten-free and vegan.
Words Kristina Jensen
1 egg (use egg replacer for a vegan alternative – follow the box instructions)
¼ cup vegetable oil
1¼ cup cold mashed pumpkin
2 Tbsp red curry paste
½ cup plain yoghurt (you can use dairy-free yoghurt or thick coconut cream if preferred)
½ cup milk (or dairy-free milk)
2 cups self-raising flour (or use gluten-free self-raising flour)
1 cup wholemeal flour (or switch for ¾ cup buckwheat flour)
1 tsp baking soda
2 tsp caster sugar
2 tsp ground cumin
2 tsp ground turmeric
½ tsp salt
2 rashers bacon (for a vegan alternative, fry a large, chopped red onion until slightly caramelised or use ½ cup vegan bacon bits)
¼ cup pumpkin or sunflower seeds
Preheat oven to 180°C.
Beat together the wet ingredients (the egg, oil, pumpkin, curry paste, yoghurt and milk).
Sift together the dry ingredients (the flours, baking soda, sugar, spices and salt).
Combine the wet mix and the dry mix.
Finely chop the bacon and fry until crispy. Add to the mix and combine until just mixed.
Spoon into a well-greased 12-hole muffin pan.
Lightly toast the seeds in a pan and then sprinkle over the muffins.
Bake for 25–30 minutes. A skewer will come out clean when they are ready.