Coffee granola slice

A caffeine-laced gluten free slice made with puffed amaranth, oats, almonds and buckwheat, and flavoured with tahini, coffee, maple and cinnamon.

5 from 1 vote

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Course: Sweet treats

Cuisine: Gluten free, Vegan

Prep Time: 15 mins

Cook Time: 20 mins

Chilling time: 1 hr

Total Time: 1 hr 35 mins

Servings: 16

Calories: 267kcal

Preheat oven to 180C (355F) and line an 18x27cm or similar sized pan (approximately 7x10.5 inches) with baking paper.
Mix the dry ingredients for the base (puffed amaranth, rolled oats, buckwheat, sliced almonds and cinnamon) together in a bowl.
Melt the wet ingredients for the base (tahini, maple syrup, coffee, coconut oil and vanilla extract) together in a small saucepan. Stir until combined and smooth.
Pour the wet mixture over the dry mixture and stir to thoroughly combine.
Press the mixture into the lined pan and smooth the surface using the back of a spoon.
Bake for 15-20 minutes, until golden and set. Remove from the oven and cool in the pan.
To make the topping, melt the coconut oil, coffee, maple syrup and vanilla together, then stir in the ground almonds. Set aside to cool a bit - the mixture will thicken as it cools. The ideal pouring consistency is when the mixture is warm, but not too hot or liquid.
Pour the topping over the slice base. Spread evenly and smooth the surface if required. Refrigerate for an hour or until set.
Slice with a hot knife and serve with a cup of coffee.

Unless you're living in a cold climate (or winter) the slice will need to be stored in the fridge to prevent the topping from melting.
The slice will be crunchy on the day it's made, and will soften after a few days in the fridge. Both ways are very nice.

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