Sugar-free Five Seed Slice recipe

Anything that looks like bird seed has a reputation for tasting bland, so I’ll forgive you for doubting me when I say this sweet five seed slice is anything but.

I am the world’s laziest cook. But also, I like good food. Healthy food. And I don’t do deprivation.

So when it comes to having a sweet treat, I want something that has some kind of health benefit, and doesn’t sabotage my best intentions with sugar or other inflammatory ingredients.

I also want it to take about 10 seconds to make and not be complicated.

This seed slice was the happy result of a lazy experiment in which I threw every seed I had in the pantry into a bowl to see what would happen.

You’ll get a hit of fibre, protein, healthy fats (Omega 3s), and a wide range of vitamins and minerals.

Now, my kids aren’t mad for this slice – they’ll eat it but it’s not a favourite as it’s not as sweet as other options – but that’s fine by me as I don’t make it for them, I make it for me. It’s nice to find there’s still something left in the freezer when I feel like something sweet!

Five Seed Slice

½ cup pepitas (pumpkin seeds)
½ cup sunflower seeds
1 cup coconut
¼ cup sesame seeds
¼ cup chia seeds
¼ cup linseeds
½ cup rice malt syrup
1 tsp vanilla extract
pinch salt

Set your oven to 160° (140° fan-forced). Pop all ingredients into a large bowl and mix thoroughly. Line a large slice tray with baking paper and pour mixture on top. Smooth it out and press it down. Pop into the oven for approx 30 minutes, or until brown. Allow to cool slightly before slicing (it will be slightly crumbly when warm but harden as it cools), and then allow to cool completely.

Store the slice in the freezer in an airtight container.