If you are looking for the perfect afternoon treat look no further! This Wholesome Honey and Almond Slice, made in minutes, is full of nutritious spelt flour, oats and coconut as well as pure, golden honey and crunchy, healthy almonds that create a practically perfect guilt-free treat!
You all have my Mum to thank today for this quick, easy and delicious recipe because she is a genius at finding fun little recipes tucked away in magazines and newspapers and bringing them to my attention - just like she did with this one from the local Sunday Time Magazine which is a Donna Hay recipe called Honey Almond Slice so thanks Mum (and Donna Hay)!
I've made a few changes to the recipe - I always like to use spelt flour in place of plain flour where I can so it is healthier and easier to digest and I added naked ginger and saffron loving warming ingredients that compliment and bump up the flavor a bit! My recipe also makes the topping separately so that the saffron gets a bit of a chance to infuse with the luscious topping!
You can use any nuts you like for this recipe
You could make the base recipe into yummy biscuits or into a delicious cheesecake base
When toasting your almonds, do not allow to get too brown and keep them moving in the pan as nuts have a high fat content and will burn easily if you don't keep an eye on them
YOU WILL NEED
1 cup | 150g | 5 ounces spelt OR plain/all-purpose flour
1 cup | 90g | 3 ounces rolled oats
1 cup | 80g | 3 ounces desiccated coconut
80g | 3 ounces | 5 tablespoons melted butter
1/3 cup | 115g | 4 ounces honey
60g | 2 ounces | 4 tablespoons unsalted butter
Pinch of saffron strands (optional)
1.5 cups | 120g | 4 ounces slivered almonds
1/2 cup | 175g | 6 ounces honey
3 tablespoons chopped naked ginger
Dried rose petals (for decoration only/optional)
Preheat oven to 180C/350F and lightly grease a 23cm x 23cm/9 inch x 9 inch baking pan and then line with baking paper.
In a large mixing bowl add the flour, rolled oats, desiccated coconut, melted butter and honey and mix to thoroughly combine.
Press the mixture into the tin and bake for 15-20 minutes or until the mixture is lightly golden brown. Remove from the oven and set aside.
To make the topping add the butter to a medium large non-stick pan and over low-medium heat allow to melt and add the saffron. Allow to infuse with the butter for a minute or so on low heat.
Add the slivered almonds and continue to keep the nuts moving around the pan over low-medium heat until they become golden (do not allow to get too brown).
Once the almonds have a slight golden color and you can smell their fragrance (this won't take long), add the honey, naked ginger and saffron strands if you're using them using and continue stirring until everything is well combined for another few minutes.
Spread the topping evenly over the cooked oat base, cover and allow to set in the fridge until firm.
Once set, sprinkle on some dried rose petals if desired, cut with a sharp knife and enjoy!
MAKES 10-12 PORTIONS