Coconut raspberry slice – My Provincial Kitchen

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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

165g  Self Raising Lupin Flour

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

  1. Preheat over to 180° C (fan forced)
  2. Line slice tray (30cm x 20cmx 5cm) with baking paper
  3. Combine flour, almond & coconut
  4. Add oil & maple syrup & mix to ensure all ingredients are combined
  5. Spread over prepared tin
  6. Bake for 10 mins till slightly golden brown on top

 

TOPPING

  1. Lightly beat egg
  2. 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

 

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