'cause there's no-one here to say we can't have cake for breakfast'

I have developed many of the recipes for our breakfast table, though this slice needed no tweaking, It's delicious.  Thanks Kerri! ½ cup peanut butter 2 heaped Tblsp coconut oil ¼ cup maple syrup or honey 2 cups oats ½ cup sunflower seeds ¼ cup pumpkin seeds ¼ cup flaxseeds ¼ cup shredded coconut ¾ cup chopped dates Line a baking dish with baking paper. Place the peanut butter, coconut oil and maple syrup in a large pot - melt. Remove from heat. Add everything else. Press into prepared tin. Chill in fridge for at least an hour. Cut into slices Keep in an air tight container in the fridge as the coconut oil will soften and the slices will fall apart.

A delicious light, fresh cherry tart. Serve with yoghurt for breakfast or ice cream for dessert. Pre-heat oven to 170°C Line a slice tin with baking paper Base 1½ cups flour (can use gluten free flour or almond flour) ¾ cup coconut - I use shredded rather than desiccated ½ cup brown sugar ¼ tsp salt 180g butter - softened but not melted Put all ingredients in a food processor and mix until it forms a dough.  Press into a slice tin. Bake at 170°C regular bake for 15 minutes. Leave to cool Topping 60g butter ¼ cup caster sugar 2 Tblsp cream 1 tsp vanilla essence 150g chopped almonds 50g thread coconut ½ cup berry jam (I used 4 fruits) A punnet of fresh cherries - halved and pips removed, drained. Mix the jam and berries together. Spread this mix over the base. Melt the butter, sugar and cream together in a pot. Add vanilla, almonds and coconut,  Mix gently so everything is well coated. Spread over the jam on base. Bake for 20 - 25 minutes or until golden. Leave in tin until cool...