Coconut raspberry slice
Here's a recipe that I have converted from my Nanna's recipe cook. I can remember so clearly this being made when I was a kid. It was a reliable go to for weekend treats.
COCONUT RASPBERRY SLICE
YOU WILL NEED
BASE
55g almond meal
20g desiccated coconut
125ml light olive oil
125ml maple syrup
TOPPING
Raspberry jam
1 egg
1c desiccated coconut
3/4c rapadura sugar
NOW WHIP IT UP
BASE
- Preheat over to 180° C (fan forced)
- Line slice tray (30cm x 20cmx 5cm) with baking paper
- Combine flour, almond & coconut
- Add oil & maple syrup & mix to ensure all ingredients are combined
- Spread over prepared tin
- Bake for 10 mins till slightly golden brown on top
TOPPING
- Lightly beat egg
- Add coconut & sugar
When base is finished cooking, spread with raspberry jam & then top with the egg mix topping
Bake fore another 10 mins till golden brown
Store in a sealed container in the cupboard or fridge for approx. 5 days
Enjoy giving this recipe a try, I'd love to know if this is a recipe you've had baked for you or baked it yourself.
Chat soon
Tanya xo