Blueberry & Coconut Slice
Vegan | Gluten Free | Dairy Free
This slice makes the perfect accompaniment to a cup of tea, perfect to have for morning tea or afternoon tea. Blueberry jam and coconut go wonderfully together, making a delicious and delicate slice.
What nutrients are we talking about?
Almond meal is the ideal gluten-free alternative to flour. It is particularly high in protein, manganese, vitamin E, fibre and healthy fats, and low in carbohydrates, making it the perfect addition to baked treats.
Shredded coconut is notably high in fibre, iron and potassium, and despite its high saturated fat content, it’s free from cholesterol and low in sodium.
Ingredients:
For the base:
- 1 & ¼ cup OWN almond meal
- ½ cup OWN desiccated coconut
- 1/3 cup tapioca flour
- 3 tbsp Absolute Organic coconut oil, melted
- 2 tbsp Pure Harvest rice malt syrup
- 1 tsp organic vanilla extract
For the jam layer and coconut topping:
- ¾ cup Douglas Parks Organics Blueberry Jam
- 1/3 cup OWN desiccated coconut
Method:
For the base:
- Preheat oven to 180 degrees Celsius and line a 20cm square pan with baking paper. Make sure there’s enough baking paper on the edges to be able to pull the slice out later on.
- In a large bowl mix together the almond meal, coconut and tapioca flour.
- Then add the coconut oil, rice malt syrup and vanilla extract to the dry mixture and mix until just combined.
- Press the mixture evenly onto the bottom of the pan. Bake for 10 to 12 minutes or until lightly golden. Set aside to cool completely.
For the jam layer and coconut topping:
- When the biscuit base is cool, preheat oven to 180 degrees Celsius. Spread the blueberry jam onto the base evenly, followed by a light layer of the coconut on top.
- Bake for another 10-15 minutes until the coconut is just toasted and slightly brown. Leave to cool, and then refrigerate for around 30 mins to an hour or until the slice is completely set before slicing.
Recipe by Maddie Bingham
Insta: maddie_bingham
