My nana was instrumental in developing my passion for food and cooking. So many of my childhood memories are centre around food and cooking in her old kitchen. Our weekends together were centred around gardening, tending to the chooks and ducks and cooking – loads of cooking.
One of the many things we used to make was an old fashioned Raspberry Coconut Slice. So it’s long overdue I put my healthy spin on this classic. I hope you like it.
100ml coconut oil, melted
115g (⅓ cup) honey or rice malt syrup
125g (1¼ cup) almond meal (or wholemeal spelt or buckwheat flour)
140g (2 cups) desiccated coconut
1 egg, beaten
1 cup frozen raspberries, defrosted
1 tablespoon chia seeds
140g (2 cups) shredded coconut
1 egg white
2 tablespoons honey or rice malt syrup
- Preheat the oven to 180℃.
- Line a 20 – 30cm baking pan with baking paper.
- Make the base by mixing all of the ingredients together until well combined. Thermomix 10-15 secs speed 4.
- Press into the baking tray to form an even layer (I used the back of a large, wet spoon). Bake for 15-20 minutes until golden and set. Set aside to cool.
- For the raspberry layer mash the raspberries roughly and mix through the chia. Set aside.
- For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
- Now assemble by spreading the raspberries over the base and top with the coconut mixture.
- Pop under a grill for a couple of minutes, watching it careful so it doesn’t burn.
- Chill in the fridge to fully set, then cut into squares.
Sub the almond meal with the same quantity of wholemeal spelt flour (or buckwheat flour for gluten free).
Choose Rice malt syrup as your sweetener.
Store airtight in the fridge or freezer.
For more inspiring healthy advice and delicious recipes, visit www.wellnourished.com.au.