Recipes

Blueberry and Coconut Slice: Recipe

Blueberry and Coconut Slice. Photographed by Maddie Bingham. Image supplied

Slice your way into this guilt-free delicious treat!

In celebration of World Vegan Day festivities (November 1), we’ve partnered with one of Australia’s most loved organic health food stores, Flannerys Organic & Wholefood Market to create a dairy-free, gluten-free and vegan-friendly Blueberry and Coconut Slice.

Thanks to Flannerys and Sydney naturopath and nutritionist, Maddie Bingham, the Blueberry and Coconut Slice is both high in protein, manganese, vitamin E, fibre, healthy fats and not to forget, iron. Low in sodium and carbohydrates, this delicious slice is the ultimate treat to pair with a cup of tea for morning or afternoon tea.


INGREDIENTS

For the base:

1 and 1/4 cup OWN almond meal
1/2 cup OWN desiccated coconut
1/3 cup tapioca flour
3 tbsp Absolute Organic coconut oil, melted
2 tbsp Pure Harvest rice malt syrup
1 tsp organic vanilla extract

For the jam layer and coconut topping:

3/4 cup Douglas Parks Organics Blueberry Jam
1/3 cup OWN desiccated coconut


METHOD

For the base:

  1. Preheat oven to 180 degrees Celsius and line a 20-centimetre square pan with baking paper (make sure there’s enough baking paper on the edges to be able to pull the slice out later on).
  2. In a large bowl, mix together the almond meal, coconut and tapioca flour.
  3. Then, add the coconut oil, rice malt syrup and vanilla extract to the dry mixture and mix until just combined.
  4. Press the mixture evenly onto the bottom of the pan. Bake for 10 – 12 minutes or until lightly golden. Set aside to cool completely.

For the jam layer and coconut topping:

  1. Once the biscuit layer has cooled, preheat the oven to 180 degrees Celsius. Spread the blueberry jam onto the base evenly, followed by a light layer of the desiccated coconut on top.
  2. Bake for another 10 – 15 minutes or until the coconut is just toasted and slightly brown. Remove from the oven, set aside to cool and then refrigerate for around 30-minutes to an hour or until the slice is completely set before slicing.

For more information visit: Flannerys Organic & Wholefood Market

Feature image: Blueberry and Coconut Slice. Photographed by Maddie Bingham. Image supplied

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