Since my recent discovery of Inca berries at my local bulk food store, we have been buying them routinely. The Boy, in particular, is fond of those zesty and shrivelled creations. It’s difficult not to like them purely because they’re so unusual tasting and chewy. They also go well when you bake them as the flavour stays present – sometimes the flavours runs away when heated, but not these chaps. You can check this Raw Inca Berry Recipe if you like, as well. This recipe posted today was the result of me attempting to make a raw slice, but it was too dry. I then added two bananas, and suddenly it was too wet. Then Goldilocks came…and I baked it, because I am Goldilocks, and it was just right (I actually played Goldilocks in a primary school play and another girl shared the role with me, and that annoyed me as I was a much better Goldilocks. She went on to come fourth in a Miss Universe competition and I’m a chubby unemployed girl, so maybe my priorities should have been elsewhere)!
So this slice is a bit like a banana slice, with that weirdo Inca Berry flavour. It came out soft and warm, which was perfect with a lemon tea. It kept well in a container for 3 days, because that’s how long it lasted before we had finished it. The Boy likes his work snacks, and I like my un-work snacks, too. I also laid some blame on the cat, but between you and I, it was me who ate them, not the cat.
- 1 cup rolled oats
- 3 TB flaxseed
- 3 TB psyllium meal
- 1 cup walnuts
- 5 dates
- 1 cup dried fruit - apricots, inca berries etc
- ¼ cup boiling water
- 2 bananas
- In a small blender or food processor, grind the oats, flax and psyllium into a gritty flour. Pour the meal into a large bowl.
- Using the same processor, combine the walnuts, dates, dried fruit and boiling water. Blend into a paste. Pour this paste into the bowl with the flour.
- Blend together the bananas, until they form a liquid, and then add to the rest.
- Stir the contents of the bowl. It should form a thick and sticky lump.
- Pour into a 20cm slice tin, lined with paper. Press down firmly.
- Bake the slice at 200*C for 15 minutes, or until firm when tapped.
- Allow to cool 10 minutes in the tin, before completely cooling on a wire rack. Slice into 16 pieces and store in a air-tight container.