Berry Yoghurt Slice
This recipe was created for the Sweet Adventure Blog Hop – Berry Theme. I participate each month in this theme-based dessert link up. It gets my creative juices flowing! I love reading through the creative recipes that are linked up each month , and I enjoy oooohhing and aaaahhing over the beautifully photographed food. This month’s host is Christina fromThe Hungry Australian . Christina’s blog is one of my favourite blogs to visit.
This month theme is Berries and I have to admit that I struggled with it….
Blueberries and Raspberries of the frozen kind are not grown in Australia – I can’t bring myself to buy them…
The local grown variety of blueberries and raspberries are really expensive and if my children spot them in the shopping basket at the fruit store they would be gone before we exited the building! That left locally grown strawberries (and I did manage to collect a punnet of locally grown raspberries that were on sale and hidden in the bottom of the shopping basket).
I had an idea for a berry based recipe that I did make, and it was fabulous . The problem was that it all needed to be eaten in a day. It went soft due to all of the berries through it. When it went soft it lost the textural appeal.
That led me to this recipe:
A variation on my Muesli Bar recipe that I contributed to Childhood 101 as part of my monthly guest post.
It is a healthy slice, packed full of lovely ingredients – many of which I tried for the first time in this recipe.
This recipe is easy to modify to your own tastes and what you have available. I used home made yoghurt for this recipe. Don’t be put off – it looks like the recipe below is long but each stage is very quick and easy to complete.
Pack this healthy snack into the kids (or your) lunch box.
- Makes: 1 slice – about 16 pieces depending on size they are cut.
- Preparation Time: 25 minutes
- Cook Time: 20-25 minutes
* Note: Drain the yoghurt prior to starting this recipe.
- 1/4 cup of dried cranberries
- 2 tablespoons of sunflower seeds
- 2/3 cup of puffed quinoa*
- 2 tablespoons of freshly roasted cocoa nibs
- 1 tablespoon of flax seeds
- 2 tablespoons of maple syrup
- 1/3 cup of macadamia nuts
- 2 tablespoons of shredded coconut
- 3 eggs lightly whisked
Berry Yoghurt Ingredients
- 75 grams of fresh strawberries (about 6)
- 50 grams of fresh raspberries
- 400 ml of yoghurt drained for at least 4 hours = 1/2 cup when drained
- 3 tablespoons of coconut oil
- 1 teaspoon vanilla extract (or essence)
- 1 tablespoon of light muscovado unrefined sugar
To drain the yoghurt
*I make my own yoghurt so these steps are based on using that. I have not attempted it with store purchased yoghurt.
- Line a sieve with a cheesecloth and pour in the yoghurt.
- Tie the cheesecloth in a knot and sit in the sieve over a bowl to catch the liquid as it drains
- Put into the fridge to drain for at least 4 hours (can be left overnight)
To make the slice
- Turn on the oven to heat to 160 degrees
- Add all of the slice ingredients to a bowl and mix
- Add to a slice tray lined with baking paper and push down with a spatula to compact and even the spread of the mix to allow for even cooking
- Cook until golden on top – approximately 25 minutes
- Remove from the oven to cool completely
To make the berry yoghurt
* Wait to make this until the slice has cooked and cooled
- While the slice is cooking, add the berries to a processor and whizz until combined and set aside 75 ml – put the rest into ice cube trays and freeze
- To a saucepan add all of the Berry Yoghurt ingredients (except the berries)
- Over a low heat continuously stir until the ingredients combine
- Once combined remove from heat immediately and stir through the berries mixture
- Once the slice is cool pour the warm yoghurt berry mix over the top to coat the slice. You won’t need all of the mixture (although you can use it if you want to!)
- Put into the fridge to set for about 30 minutes
- Slice and store in an air tight container in the fridge for up to a week
Hints and Tips:
*Find Coconut oil, muscovado sugar and puffed quinoa at an organic grocer or health store
- Use regular sugar or honey if you do not have access to muscovado sugar
- Use any seeds, dried fruits, nuts and grains that your family enjoys for the slice
- Use the berries frozen into ice cubes to top ice-cream, add to plain yoghurt, muffins, smoothies, pancakes or what ever else takes your fancy.
- Use any left over berry yoghurt mix to coat strawberries for a snack, add to plain yoghurt, use as a butter on pancakes, pikelets or similar
- Don’t add the berry yoghurt topping if it sounds all too hard! The slice is still very tasty without it
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