Gluten Free Raspberry and Coconut Slice

Raspberry & Coconut Slice Recipe

Gluten free, dairy free, grain free, paleo, slice, baking, healthy, nutrition, thermomix

This slice is so retro it brings back memories of weekend baking with my Mum. I was never fond of jam on it’s own or in a sandwich, but I loved this slice. I have converted it to be grain free, dairy free and gluten free. The base is a combination of almond meal and coconut flour which gives it a softer texture than the original version.

It didn’t last long at our house, and it went down a treat.

(makes approx 20 squares)

Ingredients

Base

  • 2 cups almond meal (220gms)
  • 90gms melted organic coconut oil
  • 2 eggs
  • 1/4 cup coconut flour (30gms)
  • 1 tsp vanilla extract

Topping

  • Raspberry jam
  • 2 eggs
  • 2 cups shredded coconut (100gms)
  • 1/2 cup coconut sugar (65 gms)

    Method

    1. Pre-heat oven to 180c and line a slice tin.
    2. Add coconut oil to TM bowl and melt for 2 mins, 60C on Sp 1. 
    3. Add rest of base ingredients and mix for 20 seconds on Sp 4.
    4. Press dough into slice tin.
    5. Prick base several times with a fork.
    6. Bake for 15 mins or until golden brown.
    7. Cover base with a generous topping of good quality raspberry jam.
    8. Add coconut sugar, shredded coconut and eggs to TM bowl, mix on reverse, Sp 2 for 20 seconds.
    9. Sprinkle topping over jam.
    10. Bake for a further 25 minutes.
    11. Allow to cool in tin. 
    Enjoy xx

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