Strawberry Jam Coconut Slice

It only feels like the kids just went back to school for term 3 and now we are starting the school holidays again. I don't know about you but it gets more difficult to keep the kids entertained as the year goes on. On a positive note the weather is warming up so beach and park days are definitely on the agenda and are free bonus. Here is a old school favourite that I've adapted to a refined sugar free recipe and has a gluten free option. Another yummy kids treat to feed the kids and their friends these holidays.

It only feels like the kids just went back to school for term 3 and now we are starting the school holidays again. I don’t know about you but it gets more difficult to keep the kids entertained as the year goes on. On the plus side the weather is warming up so beach and park days are definitely on the agenda and is free bonus.

Here is a old school favourite that I’ve adapted to a refined sugar free recipe and has a gluten free option. Another sweet kids treat without the sugar hit to feed the kids and their friends these holidays.

Strawberry Jam Coconut Slice

Time: 50mins
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(RSF)(NF) (GF option)

Ingredients

90g butter

4 tbs rice malt syrup, raw honey or coconut sugar

1 egg

1 cup wholemeal flour, spelt flour (almond flour for GF)

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup no added sugar natural strawberry jam

Coconut Topping

2 egg whites

2 1/2 cups shredded coconut

1/2 cup rice malt syrup or raw honey

Directions

Preheat oven to 180’C line a 20x15cm slice tin with baking paper
Beat butter, rice malt syrup, egg in an electric mixer until combined
Add flour, baking powder and salt mix to make a sticky dough
Spread evenly into lined baking tray
Spread a layer of jam over the top
To make coconut topping, mix together egg whites, coconut and rice malt syrup in a small bowl then spread evenly over the top of the jam
Bake in the oven for 30mins, leave in the tin till completely cool before slicing