Jammy Coconut Slice

Ingredients:

• 2/3 cup almonds

• ¼ cup butter

• ½ cup coconut flour

• ¼ + 2 cups desiccated coconut

• 1/3 cup plain flour

• ¼ + ¼ cup sugar

• 1 Tbsp honey

• 1-2 Tbsp milk

• 3 eggs

• 1 cup Anathoth Farm Raspberry Jam

• 5 figs, sliced (optional)

Method:

1. Preheat oven to 200°c fan-forced.

2. Using a food processor, blitz almonds then add butter, coconut flour, 1/4 cup desiccated coconut and plain flour to combine. Add honey and milk so the dough is formed.

3. Press the base into a lined tin, approx. 20cm by 30cm

4. Bake for 30 minutes until the top becomes golden. Remove the base and cool for 10 minutes. Reduce the heat to 180°c.

5. Meanwhile, combine eggs, 2 cups desiccated coconut, 1/4 cup sugar and mix well with a fork in a medium bowl.

6. Spread Anathoth Farm Raspberry Jam over the base evenly and then pour the egg batter over the jam. Use the back of a spoon to gently spread it evenly. Place the figs over the topping.

7. Bake for 30 minutes until the top is golden brown all over. Leave to cool before serving.

This Recipe Uses: