Who doesn't love to be reminded of a childhood classic? Inspired by the Wagon Wheel – the sweet treat of yesteryear – these delicious slices are both gratifying and nutritious. With the inclusion of super seeds hemp and chia, they are rich in omega-3s, packed with protein, antioxidants and fibre, and naturally gluten and dairy-free to boot.
For the base:
- 175g of almond flour or ground almonds
- 100g of desiccated coconut
- 50ml of date syrup
- 1 egg, lightly beaten
- 2 tbsp of hemp seeds
- ¼ tsp of sea salt
- 75ml of almond or coconut oil, melted
For the raspberry layer:
- 300g of raspberry jam
- 1 tbsp of white chia seeds
For the coconut cream:
- 4 gelatine leaves
- 300ml of coconut cream
- 200ml of almond milk
- 2 tbsp of maple syrup
- 1 tbsp of vanilla bean paste or extract
For the topping:
- 140ml of almond or coconut oil, melted
- 125g of cacao powder, plus 1 tbsp to dust
- Preheat the oven to 180°C. Grease and line a 9 × 24 × 6cm straight-sided loaf tin with greaseproof paper (cut a piece larger than the pan so you can use the overhanging edges as handles to remove the slice later).
- To make the base, mix together all the ingredients, then press evenly into the bottom of the tin. Bake for 20 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- Stir together the jam and chia seeds in a bowl, then set aside. Soak the gelatine leaves in a bowl of cold water for five minutes to soften. Meanwhile, heat the coconut cream and almond milk in a pan over a medium heat.
- Squeeze the excess water from the gelatine leaves and add to the pan, stirring until dissolved. Strain into a bowl and set aside to cool. Stir in the maple syrup and vanilla.
- Spoon the jam in a layer on top of the base, then place the tin in the fridge for 30–45 minutes, or until the jam is soft set. Carefully pour the coconut cream mixture on top of the layer of jam. Return to the fridge to chill for two to three hours, or until firm and set.
- Combine the oil with the cacao powder and stir until smooth. Gently remove the slice from the baking paper and transfer to a wire rack set over a tray. Pour the topping mixture over the top, then, working quickly, tilt the rack from side to side slightly to allow the topping to evenly coat the edges. Leave to set at room temperature for 15–20 minutes, then dust with extra cacao and cut into slices.
Recipe taken from The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)