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.
100ml coconut oil, melted
115g (⅓ cup) honey or rice malt syrup
125g (1¼ cup) almond meal (or wholemeal spelt)
140g (2 cups) desiccated coconut
1 egg, beaten
1 cup frozen raspberries, defrosted
1 tablespoon chia seeds
140g (2 cups) shredded coconut
1 egg white
2 tablespoons honey or rice malt syrup
Sub the almond meal with the same quantity of wholemeal spelt flour.
Choose Rice malt syrup as your sweetener.
Store airtight in the fridge or freezer.
I hope you enjoy this yummy slice. Do you have a childhood recipe that you’d like me to take a look at making a healthy version. If so, post a comment below and I’ll add it to my ‘to do’ list.
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