I was somewhat excited to wake up two days ago to find out that my overnight waffle recipe had been featured on the food blog, FeedFeed.
It was a big day at work and uni as I watched the likes on my Instragram post go into the thousands. As someone who usually averages around a hundred likes a post, it was pretty unreal. Especially for my adorable mother who became a little obsessed, sending me hourly updates as to the progress. I’m not sure she got much else done.
My followers increased dramatically as well, which was so wonderful. A huge welcome to those who have just joined my adventure. I hope it inspires you to live a deliciously full life.
This afternoon I was meant to be seeing a friend from back home. Unfortunately, the highway had different ideas. So one rescheduled visit later and I had a few unexpected hours free to replace with a blissful afternoon in the kitchen.
I am absolutely loving having healthy treats in the fridge at the moment as a go to snack when I am studying. Especially on those days where the only way to deal with the overwhelming barrage of information that you are being presented with is chocolate.
I recently stumbled across this beautiful blog by health enthusiast, mother and fitness advocate Lidia Ferreira. Her simple, healthy recipes are just divine.
I ended up adapting her Lemon and Rosemary Oat Slice. Not overly sweet, with the perfect hint of lemon and rosemary, this is definitely something that I am going to make again.
- 1/2 Cup lightly toasted almonds
- 2 Cups rolled oats
- 3 dried figs, chopped
- 1 tsp vanilla essence
- 2 tbsp coconut oil
- 1 tbsp peanut (or almond) butter
- 2 tbsp desiccated coconut
- 2 tbsp rice malt syrup
- 1 tsp lemon rind, grated
- 1 tsp fresh rosemary, chopped
- small pinch of salt
- Preheat oven to 180 degrees Celsius.
- Add almonds to a food processor and process for 10 seconds to chop them up a little, then add oats and pulse a few times to break them up a bit. Transfer to a bowl and set aside.
- Mix together melted coconut oil and peanut butter and whisk to combine. Take off the heat once its all melted and add the rice malt syrup. Stir together and add to the oats mixture. Add the vanilla essence, figs, coconut, lemon rind, rosemary, salt and mix to combine together. It should create a mixture thats slightly sticky.
- Transfer mixture to a dish lined with baking paper and press mixture down firmly with the back of a spatula. Mixture should be about 2cm thick.
- Place in the oven for 12 minutes or until lightly golden.
- Let it cool, then slice and enjoy. Keep it in a sealed container in the fridge for two weeks.
This recipe was awesome, delicious, and easy. Thank you for a breakfast treat to take care of me all week!
Donna Koby US
I’m so glad that you enjoyed it! xx