Wishing all of you beautiful Mumma's out there a wonderful day tomorrow. This recipe was inspired by some strawberry short cakes that my husband and I enjoyed on a holiday to Tasmania and a recipe called Strawberry Oat bars in the Whole Living magazine. Although there's not a lot of 'shortcake' happening in this recipe, they are equally delicious and a whole lot healthier.
Strawberry topped Date Slice
2 cups of dried dates
1/2 cup pumpkin seeds
1/2 desiccated or shredded coconut
1/2 cup rolled oats
1 Punnet of strawberries
Place dates in some boiling water to soften for 5 minutes. Put the pumpkin seeds on some foil and grill until lightly golden. Strain the dates and place in the food processor along with toasted pumpkin seeds, coconut and rolled oats. Blend until chopped well and it is sticking together. Press mixture into a lined, small slice tin. Mash or blend 1/4 of the punnet of strawberries to create a puree. Spread the puree on the slice and top with sliced strawberries. Refrigerate for 10 min before cutting and serving.
Note: Leave the seeds not toasted if you would prefer a raw dessert. Oats can be replaced with an extra 1/4 cup of coconut for a grain free dessert.
2 cups of dried dates
1/2 cup pumpkin seeds
1/2 desiccated or shredded coconut
1/2 cup rolled oats
1 Punnet of strawberries
Place dates in some boiling water to soften for 5 minutes. Put the pumpkin seeds on some foil and grill until lightly golden. Strain the dates and place in the food processor along with toasted pumpkin seeds, coconut and rolled oats. Blend until chopped well and it is sticking together. Press mixture into a lined, small slice tin. Mash or blend 1/4 of the punnet of strawberries to create a puree. Spread the puree on the slice and top with sliced strawberries. Refrigerate for 10 min before cutting and serving.
Note: Leave the seeds not toasted if you would prefer a raw dessert. Oats can be replaced with an extra 1/4 cup of coconut for a grain free dessert.
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