This is a recipe that has been well and truly tested!  Normally when I devise my own recipes from scratch I make them 3 times before I put them on the blog, but many people have already taste tested this one for me and I have made it 5 times already since I perfected it 2 weeks ago.  The problem is we keep eating it before I get to photograph it.  But for all of you who have kept asking me for this recipe here it is despite the uninspiring photo.

This is a nutrient dense slice, perfect for lunchboxes, snacks at home, after work-out fix, anytime really!  Naturally gluten, grain, refined sugar and dairy free, Insert More Tag (Alt + Shift + T)with the sweetness coming from Insert More Tag (Alt + Shift + T)the kumera (sweet potato) puree and some dates and apricots.  This could easily be made nut-free but switching the almonds for more seeds.  It keeps well in the pantry, also freezes perfectly.

As part of our weekly food prep I roast whole kumera, peel when cool, mash or puree and freeze in 1 cup amounts.

Super Slice

Ingredients

• 1 cup almonds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 2 T linseeds (optional)
• 1 cup desiccated coconut
• 1/2 cup coconut flour
• 2 T goji berries (optional)
• 1 T cacao nibs (optional)
• 1/2 cup dates
• 1/2 cup apricots (unsulphured)
• 3 eggs
• 1 cup kumera puree

Method

1. Preheat the oven to 180C and line a tin (approx.  20 cm x 30 cm) with baking paper
2. Soak the dates and apricots in hot water for 10 minutes
3. In a food processor place the nuts and seeds.  Pulse until chopped but still chunky.  This can also be done by smashing with a rolling pin in a t-towel.
4. Tip into a large mixing bowl, and add the coconut, coconut flour, goji berries and cacao nibs.  Mix well with a wooden spoon to combine.
5. In the food processor put the soaked dates and apricots, eggs and kumera puree, along with 1/4 cup of the water the dates were soaked in.  Process til smooth.
6. Add the wet ingredients to the dry and stir until well combined.
7. Press into the tin and bake for 20 minutes or more (depending on the size of the tin used) until browning around the edges)
8. Cut while still warm and cool in the tin before transferring to an airtight container and storing in the pantry, or into freezer bags.

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