strawberry chia jam and coconut slice
- 1 egg yolk
- ¾ cup (120g) almonds
- 6 soft fresh dates (120g), pitted
- 40g unsalted butter, chopped
- ⅓ cup (60g) white rice flour+
- 2 tablespoons raw caster (superfine) sugar
- 2 eggwhites
- 2 cups (150g) shredded coconut
strawberry chia jam
- 400g strawberries, hulled and roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons water
- ¼ cup (60ml) maple syrup
- 1 vanilla bean, split and seeds scraped
- 2 tablespoons white chia seeds
- Preheat oven to 160°C (325°F). Line a 20cm square slice tin with non-stick baking paper, leaving 4cm paper above 2 of the edges. Place the egg yolk, almonds, dates, butter and flour in a food processor and process for 1 minute or until finely chopped. Press the mixture firmly into the base of the tin, using the back of a spoon. Bake for 25 minutes or until firm and golden.
- While the base is baking, make the strawberry chia jam. Place the strawberry, lemon juice, water, maple syrup and vanilla bean and seeds in a medium saucepan over high heat and cook, stirring, for 12–15 minutes. Remove and discard the vanilla pod. Add the chia seeds, mix to combine and allow to cool for 15 minutes or until thickened.
- Place the sugar and eggwhites in a medium bowl and gently whisk to combine. Add the coconut and whisk to combine. Pour the jam over the almond base and spread evenly to coat. Top with the coconut mixture and bake for 20–25 minutes or until golden. Allow to cool slightly before refrigerating for 30 minutes or until cold.
- Use the baking paper to help you lift the slice from the tin. Cut into pieces to serve. Serves 10–12
+ Rice flour, made from finely ground rice, is gluten free and available from the baking aisle of supermarkets.
Tip: Keep this slice refrigerated in an airtight container for up to 5 days.
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