Peanut Butter and Strawberry Slice
Serves 15
Gluten free : Dairy Free : Vegetarian
INGREDIENTS
- 1/2 cup peanut butter
- 1/3 cup extra virgin olive oil
- 1/4 cup coconut sugar
- 2 eggs
- 1 ripe banana
- 1 tablespoon vanilla extract
- 1/2 cup almond meal
- 1/2 cup arrowroot flour
- 1 teaspoon bicarb
- pinch sea salt
- 150g frozen or fresh strawberries, sliced (can also use raspberries)
Extra crushed peanuts for the top – optional
- Heat oven to 170C and line a rectangular baking tin (about 15x25cm) with greaseproof paper.
- In a large bowl whisk together peanut butter, extra virgin olive oil, coconut sugar, eggs and mash in the banana and whisk again until creamy.
- Add almond meal, arrowroot, bicarb and sea salt and mix. Pour into tin, spread strawberries evenly around the batter and then pop into the oven to cook for about 45-55 minutes. Give it a test with a skewer.
- Let it cool completely then slice and serve. Sprinkle some extra peanuts over the top if you like. Best stored in the fridge rather than bench top – enjoy friends!
