Well Nourished Raspberry Slice
Georgia was my first ambassador for No Packet November and I just love her recipes as they are always so delicious and provide various options depending on intolerances or allergies.
Let's hear more from Georgia below;
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. My nan used to pick me up from school every Friday and in summer, we stopped at the corner deli for an ice block and in winter, we stopped at Peters by the Sea in Scarborough for hot chips (which I always got wrapped in paper, even after cups had become the norm because it somehow felt more special).
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.
Healthy Raspberry and Coconut Slice
PREP 20 MINUTES
COOK 25 MINUTES
TOTAL 30 MINUTES
SERVES: 12 SLICES
Ingredients
Base
100 ml (½ cup) coconut oil, melted
115 grams (â…“ cup) honey or rice malt syrup
125 grams (1¼ cup) almond meal (see below for nut-free)
140 grams (2 cups) desiccated coconut
1 free-range or organic egg, beaten
Raspberry layer
100 grams (1 cup) frozen raspberries, defrosted
1 tablespoon chia seeds
Coconut topping
140 grams (2 cups) shredded coconut
1 free range or organic egg white
2 tablespoons honey or rice malt syrup
Method
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.
Store
Store airtight in the fridge or freezer. I hope you enjoy this yummy slice.
For more of Georgia's recipes visit the Well Nourished website at www.wellnourished.com.au
