Raspberry Coconut Slice
This delicious recipe is based on one by Dreena Burton. It was easy to make gluten-free as in the recipe below which just takes minutes to make and is well worth the effort.
http://viveleveganrecipes.blogspot.com/2006/05/coconut-raspberry-squares-from-tev.html
Base: 3 1/2oz dessicated coconut
2 oz rice flour
2 tbsp caster sugar
pinch salt
60 ml soya/rice milk
60 ml agave nectar
1 tsp vanilla essence
Centre: 170g raspberry jam
Topping: 2oz dessicated coconut
1oz rice flour
1 1/2 tbsp rapeseed or other vegetable oil
1. Preheat the oven to 175C/350F/Gas Mark 4.
2. Combine all the topping ingredients together and work into a crumbly mixture with your hands.
2. Next make the base, stir the dry ingredients together then mix in the wet ones to achieve a fairly thick mixture. 3. Spoon the base mixture into an oiled 8″x8″ square cake tin. Spread the raspberry jam over the mixture, then sprinkle the topping mixture over the jam.
4. Place in the pre-heated oven and bake for about 30 minutes or until the topping is light golden brown and the jam is slightly bubbling. Allow to cool before cutting into slices.

This coconut raspberry slice is based on a recipe by Dreena Burton. The original recipe contains gluten, but was easy to make gluten-free as in the recipe below which just takes minutes to make.

Coconut Raspberry Slice

Base: 3 1/2oz (100g) desiccated coconut
2 oz (55g) rice flour
2 tbsp caster sugar
pinch salt
2 floz (60 ml) soya/rice milk
2 floz (60 ml) agave nectar
1 tsp vanilla essence
Centre: 6oz (170g) raspberry jam
Topping: 2oz (55g) desiccated coconut
1oz (30g) rice flour
1 1/2 tablespoons rapeseed or other vegetable oil

1. Preheat the oven to 175C/350F/Gas Mark 4.

2. Combine all the topping ingredients together and work into a crumbly mixture with your hands.

3. Next make the base, stir the dry ingredients together then mix in the wet ones to achieve a fairly thick mixture.

4. Spoon the base mixture into a greased 8 inch x 8 inch square cake tin. Spread the raspberry jam over the mixture, then sprinkle the topping mixture over the jam.

5. Place in the pre-heated oven and bake for about 30 minutes or until the topping is light golden brown and the jam is slightly bubbling. Allow to cool before cutting into slices.

coconut-raspberry-slice