Nana's Coconut & Raspberry Slice
Ingredients
Base
- 1/3 cup rapadura sugar
- 100 gms butter
- 1 egg
- 1 1/2 cups wholemeal spelt flour
- 1 1/4 teaspoons baking powder
- pinch sea salt
Middle layer
- 1/2 cup raspberry jam or see alternative in notes
Topping
- 1 cup desiccated coconut
- 2 tablespoons rapadura sugar
- 1 egg
Instructions
- Preheat oven to 175 degress and grease a 20 x 20 cm baking tin with butter and line with baking paper.
Base
- Beat together butter and sugar for 2 minutes then add egg and beat until just mixed through.
- Stir together spelt flour, baking powder and salt in a bowl.
- Add the flour mix into the butter mix and stir until just combined.
- Press this into the prepared pan.
Middle layer
- Spread a thin layer of raspberry jam onto the base, you don't want it too thick otherwise it can make the slice a little soggy.
Top layer
- Pop the desiccated coconut, sugar and egg into a small bowl and whisk together with a fork.
- Gently spread the mixture on top of the raspberry layer.
- Pop into the oven for 30 - 40 minutes (check after 20 minutes and rotate the pan). The slice is ready once the top is golden.
Notes
Make your own raspberry jam by popping one cup of frozen rapsberries with 1 tablespoon maple syrup or rapadura sugar into a saucepan on a low heat, stirring and mashing up the berries as you go.
Remove from heat and stir through 1 tablespoons of chia seeds which will thicken up the jam.
Allow to cool before spreading onto the base of the slice.
Remove from heat and stir through 1 tablespoons of chia seeds which will thicken up the jam.
Allow to cool before spreading onto the base of the slice.