Tuesday, 6 May 2014

Raspberry Coconut Slice - Gluten Free, Real Raspberries and a Nutritious Lunchbox Filler!

There wouldn't be many people out there who haven't had a slice of the traditional Raspberry Coconut Slice in their life!  Whether it was a staple in Grandma's slice tin or a local bakery favourite, this slice conjures up memories of days gone by.
When this slice popped into my head the other day, I wanted to maintain the traditional flavours and textures of the slice, whilst increasing the nutritional value (as I had planned for this to be a successful inclusion into Master 5s school lunchbox).  So the obvious renovation was to first swap the raspberry jam for just the fruit itself, and then a little tinkering to the base has boosted the fibre, protein, omega 3s, antioxidants and so the list goes on!
If you like things really sweet you may find you want to add a little more sugar, but remember the raspberries add sweetness and for the kids I reckon they are sweet enough!

Easy to make and even easier to eat, this slice is guaranteed to spice up the lunchbox, the morning tea platter at work, or even just the humble cuppa for a rare 'me time' moment! 
If you don't own a Thermie, just use brown rice flour, available at your local health food store and some good supermarkets.  The rest can be made with an electric mixer, food processor, or with a bit of muscle power, bring the tradition right back into this recipe with a good ol' fashioned whisk and wooden spoon!
Enjoy...


Raspberry and Coconut Slice 

Ingredients

100g butter
3/4 cup (120g) + 1/4 cup (40g) rapadura sugar (or coconut sugar, brown sugar)
3 eggs
3/4 cup (150g) brown rice (or brown rice flour)
2 tbs (25g) chia seeds
1/2 cup (70g) gluten free self-raising flour
1/3 cup buttermilk
250g fresh or frozen organic raspberries
2 cups organic desiccated coconut

Method - Conventional 

  1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.  Add chia seeds to buttermilk, stir, and allow to sit until needed.
  2. Using an electric mixer, food processor or whisk/wooden spoon, beat butter and 3/4 cup sugar until light and fluffy. 
  3. Add 1 egg. Beat until combined. 
  4. Sift flours over butter mixture and add buttermilk/chia mixture. Stir gently to combine. 
  5. Spread mixture over base of prepared tin. Evenly place raspberries over mixture. 
  6. Whisk remaining eggs and 1/4 cup sugar together in a bowl. Stir in coconut. Sprinkle mixture over raspberries. 
  7. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.

Method - Thermomix

  1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.
  2. Place brown rice and chia seeds in the TM bowl.  Mill on speed 10 for 1 minute.  Set aside. No need to clean the bowl.
  3. Add butter and 3/4 cup sugar to TM bowl and whip on speed 6 until pale.  This will require a few stops and scraping down the bowl.
  4. Add 1 egg.  Blend on speed 5 for 10 seconds or until combined. 
  5. Add flours and buttermilk.  Blend on speed 2 until just combined.
  6. Spread mixture evenly over base of prepared tin.  Scrape as much mixture out of the TM bowl as possible but no need to clean.  Evenly place raspberries over mixture.
  7. Add remaining eggs and 1/4 cup sugar to TM bowl and whiz on speed 4 for 15 seconds.  Add coconut and stir through on REVERSE, speed 1 until combined.  Sprinkle mixture over raspberries.
  8. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.
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