This slice is an ode to our grandmothers. I've replaced the traditional sweet jam which drops the sugar content right down. Enjoy with a cup of tea or a spoonful of cream.
Ingredients
or1 cup gluten-free flour, or regular plain flour (BASE)
or1/2 cup of almond Meal (60g) (BASE)
or110g of butter, diced into small cubes (BASE)
or3 tbsp of rice Malt Syrup (30 g) (BASE)
or2 cups of raspberries, fresh or frozen (JAM)
or2 tbsp of rice Malt Syrup (20 g) (JAM)
or4 tbsp of chia seeds, (60 g) (JAM)
or1/2 cup, shredded of coconut (desiccated), (TOPPING)
Preparation
1.
To make the base, first preheat oven to 180°C. Line a 23 cm baking tin with baking paper. Mix all of the base ingredients together until combined. Press mixture firmly into the tin. Press down lightly so the base is even. Bake for 15-20 minutes, or until golden. Remove from oven and set aside to cool completely.2.
Meanwhile make the raspberry chia jam. Put all the chia jam ingredients into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes. Set aside to cool slightly.3.
Spoon jam over base and sprinkle coconut over the top. Return slice to the oven to cook for 5-8 minutes until coconut is golden. Set aside to cool completely before slicing into squares.
