Raspberry & Coconut Slice
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 7 oz plain flour
- 50g desiccated coconut
- 2.8 oz coconut sugar
- ½ teaspoon fine sea salt
- 1 tablespoon cornflour
- 2 teaspoons vanilla bean paste
- 80ml light olive oil
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 390°F. Line an approximately 20 x 25cm / 8″ x 10″ tin with 2 strips of parchment paper.
Step 2
To make the filling, put ¾ of the raspberries, lemon zest, juice and maple syrup into a saucepan over a medium heat. Mash the raspberries down with a wooden spoon until broken down, almost liquid and warm. Tip in the chia seeds and stir together. Transfer to a bowl and leave to cool completely; then stir in the remaining raspberries.
Step 3
Meanwhile, make the shortbread base. Put the flour, desiccated coconut, sugar, salt and cornflour into a bowl and mix to combine. Add in the vanilla and olive oil, rubbing them in with your fingertips until you get a sandy consistency. Add in 4 tablespoons of cold water and squeeze the mixture together with your hands until you get a smooth dough.
Step 4
Press the dough into the bottom of the lined tin with your hands, making sure it’s as flat as possible and bake for 15–20 minutes until golden. Leave to cool completely.
Step 5
To make the topping, combine the oats, coconut flakes, syrup, a pinch of salt and sugar, along with 2 teaspoons cold water until the oats and coconut flakes are coated. Place on a baking tray lined with parchment paper. Place in the oven with the shortbread base and cook for 5 minutes until golden. Leave to cool completely.
Step 6
To assemble, spread the jammy filling on top of the shortbread base and sprinkle over the oat coconut crumble topping. Slice into 8 bars and serve.
Step 7
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