Louise Slice | Recipe

This slice is a wonder-treat from Aro Ha’s Plant to Plate cookbook – everyone loves it! It plays deliciously with different textures and flavours and utilises the berries from our garden. Any berry will do here, but we like them sour to balance out the sweetness of the slice – raspberries and blackcurrants work best. We’ve even tried with plums, which was equally delicious. Alternatively, enjoy as a snack in the afternoon with a cup of tea.

Makes 24 pieces

Ingredients

Jam

• 3 cups berries
• ½ cup chia seeds, whole
• 2 Tbsp water
• 1 Tbsp lemon juice
• ½ tsp ground cardamom
• Pinch of freshly ground black pepper

Base

• ¾ cup buckwheat
• 1/3 cup skin-on almonds, walnuts or pecans
• 1/3 cup coconut flour
• 10 Medjool dates, pitted and soaked in hot water
• ¼ cup coconut oil, melted

Crumble

• 1 cup blanched almonds
• ½ cup shredded coconut
• ¼ cup coconut sugar
• ¼ cup coconut oil (solid)
• 1 tsp cinnamon

Method

Preheat the oven to 160°C. Line a rectangular tin with baking paper.

Start with your jam layer, place all jam ingredients in a small pot and cook over low heat for 7 minutes for fresh berries, 10-15 minutes for frozen berries, or until berries are gently bubbling and warmed through. Mash the mixture to help break up the berries. Remove from the heat. Set aside to firm up for 30 minutes, or until a jelly-like consistency is achieved.

To make the base, place buckwheat, nuts and coconut flour in a food processor and blitz to form a flour. Remove and set aside.

In the food processor, blend the dates until smooth – you can soak them in a little hot water for a few minutes before blending for a smoother paste. Return the flour to the processor and pulse to combine everything. Slowly drizzle in the melted coconut oil while the processor is still running until mixed. Press this into the base of the lined tin and set aside. 

Meanwhile, make the crumble by combining the almonds and coconut in a clean food processor and blitz until crumbs are formed. Add in the remaining ingredients and pulse again until everything is well combined.

Spread the cooled jam evenly over the base layer in the slice tray. Sprinkle the crumble over this layer and press it down a little into the jam layer. Bake for 25 minutes at 160°C or until gently browned and the sides are bubbling. Remove and let cool.

Place in the fridge and allow to chill overnight before slicing and serving.