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Raspberry & Coconut Slice (Gluten Free)

Coconut Slice

250g gluten free plain flour
220g muscovado sugar (split this into 2 separate 110g portions)
125g dairy free hard margarine
3 eggs
1 tsp vanilla extract
180g desiccated coconut

Raspberry Jam

200g raspberries
200g muscovado sugar
20ml lemon juice

…Baking Time!

  1. Preheat oven to 180C (gas mark 4), grease a rectangular baking tin (approx 12 x 10 inches)
  2. Using an electric whisk, mix together gluten free flour, 110g of sugar & your dairy free hard margarine until it forms a breadcrumb-like consistency
  3. Add vanilla extract and 1 egg to the mixture & mix until it forms a dough-like consistency
  4. Bring together the dough into a lump with your hands
  5. Press the dough into your prepared baking tin evenly and bake in the oven till slightly golden for about 15 minutes, then leave to cool
  6. Whisk together the 2 remaining eggs & the other 110g of sugar
  7. Stir in the desiccated coconut
  8. Spread your raspberry jam (see below) all over your base as evenly as you can
  9. Spread your coconut mixture over the jam & base evenly.
  10. Place back in the oven for a further 20 – 25 minutes or until golden.
  11. Allow to completely cool in the baking tin before removing and cutting into slices.

To make the jam

  1. Tip half the raspberries into a preserving pan and add the lemon juice.
  2. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins.
  3. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  4. Tip the juice and pulp back into the preserving pan and stir in the sugar.
  5. Heat gently, then add the remaining whole raspberries.
  6. Bring to the boil, then boil rapidly for 5 mins, then remove from the heat.

Recipe inspired from Becky Excell and BBC Good Food


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