Preheat fan assisted oven to 140°C/275°F/gas mark 1
In a bowl mix all of the base ingredients together. Press into a loose bottom cake tin lined with baking parchment. Press into the base and compress with a flat bottomed tumbler.
Cook for 25 minutes or until golden. Leave to cool.
Beat eggs and add the other ingredients, mixing well.
Pour over the base and cook at very low temperature 120°C low temperature for 1½ - 2 hours, until firm.
Leave to cool.
Blend all of the topping ingredients until smooth. Use this to cover the filling layer.
Decorate with toasted pecans.
Approximately 25 minutes
OVEN TEMP/COOKING TIME
140°C/275°F/gas mark 1/25 minutes plus 120°C/1½ - 2 hours
Store in an air tight container for several days.
Can be sliced and kept in the freezer for up to 3 months.
3/4 Ugg Foods chia seed and nut bread mix
1/2 tbsp xylitol, 1tbsp agave syrup
1 1/2 tbsp olive oil
1 packet Ugg Foods chia muffin mix
6 large eggs (omega3 or free range)
Juice of 2 large lemons
1 mashed banana
1 sliced banana
1 large 250g tub of Coyo coconut yogurt (available on Ocado)
Cream from one tin coconut milk
Few drops of caramel natural flavouring
Pinch Himalayan rock salt