A gluten free, diary free shortbread base topped with honey glazed cherries, oats and pecans

Here at Messy Benches we usually try to avoid using refined sugars, dairy and gluten in our cooking. Whilst we don’t always strictly toe the line the majority of our desserts, sweets and treats are clean eating. With this particular cherry pecan slice recipe I have been able to successfully convert my favourite childhood slice into a gluten free and dairy free version by replacing flour, sugar and butter with coconut flour, maple syrup, honey and coconut oil. These are great any time of the year however for Christmas you can add a festive touch by using a mix of red and green glazed cherries.

ingredients

for the base

• 70g coconut flour
• 80g maple syrup
• 55g coconut oil

for the topping

• 100g coconut oil
• 120g honey
• 1 egg
• 60g gluten free oats
• 100g glazed cherries, chopped
• 100g pecan nuts, chopped

directions

for the base

1. Add coconut flour, maple syrup and coconut oil to bowl and mix until combined into a paste (Thermomix 15 seconds, speed 5)
2. Press into a lined baking dish and place in fridge to set.

for the topping

1. Mix coconut oil, honey and egg until all combined (Thermomix 10 seconds, speed 5).
2. Add oats, cherries and pecan nuts and mix until combined (Thermomix 5 seconds, reverse speed 3).
3. Spread mixture over chilled base, bake in 180 degree oven for 30 minutes.
4. Cool in the fridge for 3 hours prior to cutting into squares.
5. Keep in the fridge and enjoy your cherry pecan slice!

For other slice ideas click here.