This slice is kept simple and has no added oils or fats.  The oils it does contain are naturally occurring oils from the ingredients.  Enriched in protein with chia seeds, almonds, quinoa and egg whites. Naturally sweetened with dates and apricots.  This little slice is enriched and bursting with antioxidants and amino acids.  Coincidentally gluten free.  Designed to cure your sweet craving in a flash without feeling the slump simple processed sugars give you afterwards.

These are usually made to replace the store bought muesli bars from the supermarket.  They keep well so you can take with you anytime.

Ingredients

Base

1/2 cup unsweetened almond or coconut milk

3 tablespoons black chia seeds

1/2 cup gluten free oats

1/2 cup almonds /cashews

1/2 cup dates

2 tablespoons honey

Apricot Layer

1 1/4 cup dried apricots

1/2 cup boiled water

Coconut Layer

4 egg whites

1 cup shredded coconut

Method

Line a lamington tin with greaseproof paper.  Preheat the oven to 180 degrees.

Place milk into a saucepan and heat the milk  until it starts to bubble.  Remove from the heat.  Mix together the heated milk with the chia seeds and allow to rest.  The chia seeds will start to quickly absorb the milk and the mix will turn glutinous.  While we are waiting for this to happen prepare the almond mix.

Place almonds/cashews, oats and dates into the blender and blend together to form a paste.

Mix the chia  seed mixture and the nut mixture together and press down onto the lamington tin, fill any corners and ensure the base is about 5mm thick.

Bake  the base for 5 minutes and remove from the oven.

Place the apricots into a blender and blend until the apricots are smooth in consistency and there are no lumps.  Add the hot water, mix well and poor onto the cooked base.

Separate the eggs and beat the eggwhites until stiff peaks form.  Gently fold in the shredded coconut and spread onto apricot slice.  Bake for 15 minutes.  Remove from the over and allow to cool.  Slice and serve.