Antioxidant Berry Slices










  • 1 ½ cups of almond pulp (or 1 1/4 cups of almond meal)
  • 1 ½ tsp of gluten-free baking powder
  • 1 tsp of ground cinnamon
  • 1 tsp of pure, ground vanilla bean
  • Pinch of good quality salt
  • 4 TBSP of rice malt syrup
  • 1 ripe banana
  • 3 TBSP of coconut oil
  • ½ cup of chia seeds (soaked in 1 cup of filtered water)
  • If you used almond meal instead of pulp: add 2-3 TBSP of almond milk
  • 1 cup of shredded coconut flakes (unsweetened)
  • 1 cup of mixed seeds (sunflower, pepita and flaxseeds)
  • 1 cup of mixed berries (blueberries, blackberries and raspberries) (use only ½ cup of berries if you would like it less moist)



  1. Line a square baking dish with baking paper and pre-heat the oven to 180 degrees.
  2. Place your almond pulp, baking powder, cinnamon, vanilla and salt into the bowl of your food processor.
  3. In a smaller bowl: pour in your chia seeds and cover with water. Stir a few times and then let set.
  4. In the meantime, add the rice malt syrup, banana and coconut oil to the other ingredients in the big bowl.
  5. Once the chia seeds have formed a glutinous gel, pour them along with your coconut flakes and, if using, your almond milk into your mixture.
  6. Mix until well combined.
  7. Add your seeds and carefully combine them.
  8. Lastly, add you berries and lightly stir them in by hand.
  9. Pour your dough into your prepared baking dish and bake at 150 degrees (I use the fan too) for about 1 hour (depending on your oven, it might take longer or shorter until your slices are ready). Take them out of the oven when they are golden brown.
  10.  Cut into little slices once cooled down and enjoy.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top