Raspberry-Chia Coconut Slice

Updated at: Thu, 17 Aug 2023 09:02:14 GMT

Step 1

1. To make raspberry-chia jam. Process raspberries to a smooth purée; transfer to a small bowl. Stir in chia seeds and maple syrup. Stand for 20 minutes or until thickened.

Step 2

2. Preheat over to 180C/160C fan-forced. Grease a 19cm x 29cm slice pan; line base and sides with baking papers, extending paper 5cm over long sides.

Step 3

3. Next, beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours in two batches. Spread mixture over base of pan, then spread raspberry-chia jam evenly on top.

Step 4

4. To make coconut topping, lightly beat eggs with a fork; stir in coconut and sugar until well combined. Spread topping over jam layer.

Step 5

5. Bake slices for 35min or until base is cooked and top is golden. Cool in pen before cutting into 18 squares or rectangles.

Step 6

Use blueberries instead of raspberries in the jam. Alternatively, you could use 1/2 cup raspberry, strawberry and apricot jam instead of making the raspberry-chia jam. Use 1 cup desiccated coconut and 1 cup almond meal instead of 2 cups of desiccated coconut in the topping.

Step 7

Slice can be made up to 5 days in advance, store in airtight container.

1 liked

0 disliked

Delicious

Easy

Go-to

Kid-friendly

Sweet