Coconut Slice (GF option)

makes: approx. 24 slices  


pastry:
½ cup plain flour (or gluten free or rice flour)

½ cup wholemeal flour (or gluten free flour)

½ cup desiccated coconut

pinch of salt

2 tablespoons almond meal

1/3 cup sunflower oil

1 teaspoon vanilla extract

1 tablespoon honey

¼ cup soy milk (maybe a little more if needed)

Mix first five ingredients together in a bowl. Add remaining ingredients and mix well. Press pastry into small baking tray lined with baking paper. Bake at 170º C for 10-15 minutes.






filling:

thick layer of fruit spread (click for Hiskitchen recipe or use commercial)

topping:

¼ cup copha

¼ cup honey

2 tablespoons cashew/almond spread

2 teaspoons vanilla extract

pinch of salt

2 cups desiccated coconut

Spread fruit spread or jam over cooked pastry. Place copha, honey and vanilla into large saucepan and slowly melt on low. Turn heat off and add coconut and salt and mix well. Spread coconut filling over top of fruit spread or jam and press down firmly with hand. Bake in oven for another 5-7 minutes until browned on top. Watch carefully as it burns quickly. Refrigerate and then cut into squares. Can also be frozen.






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Isaiah 30:15