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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Healthy Raspberry and Coconut Slice
- 100 ml coconut oil (½ cup) melted
- 115 g rice malt syrup or honey (⅓ cup)
- 125 g almond meal (1¼ cup) see below for nut-free
- 140 g desiccated coconut (2 cups)
- 1 free-range or organic egg/s -beaten
- 100 g frozen raspberries (1 cup) defrosted
- 1 tbsp chia seeds
- 140 g shredded coconut (2 cups)
- 1 free-range or organic egg/s -the white only
- 2 tbsp rice malt syrup or honey
- Preheat the oven to 180℃/350℉ (fan forced).
- 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 airtight in the fridge or freezer. I hope you enjoy this yummy slice.
Nut-freeSub the almond meal with the same quantity of wholemeal spelt flour or a gluten-free flour or grain-free flour.
Gluten-freeChoose the almond meal option or gluten-free flour option (above).
Fructose friendlyChoose Rice malt syrup as your sweetener. For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to find out more.
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.