Try it with a drizzle of cream or a dollop of thick, creamy yoghurt for the perfect match.
This is similar to the classic coconut jam slice, except this one is gluten free and made with chia jam. It is slightly softer, but just as moreish.
- 150 g (5½ oz/½ cup) Apple purée
- 100 g (3½ oz/²⁄³ cup) coconut flour
- 60 g (2 oz/½ cup) almond meal
- 60 ml (2 fl oz/¼ cup) melted virgin coconut oil
- 2 tbsp rice malt syrup
- 2 tsp baking powder
- 2 tsp natural vanilla extract
- 2 eggs
- 90 g (3 oz/1 cup) desiccated (dried shredded) coconut
- 80 g (2¾ oz/1 cup) shredded coconut
- 420 g (15 oz/1½ cups) Raspberry chia jam
- 4 large apples (about 800 g/1 lb 12 oz)
Raspberry chia jam
- 500 g (1 lb 2 oz) fresh or frozen raspberries or mixed berries
- 2 tbsp rice malt syrup
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chia seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container.
For the raspberry chia jam, put the berries, rice malt syrup and lemon juice in a heavy-based saucepan over medium-low heat. Cook, stirring often, for about 30 minutes or until the berries are broken down and the mixture is slightly reduced and thickened. Remove from the heat and stir in the seeds. The mixture will thicken further as it cools. Transfer to a clean airtight container. This jam will keep in the refrigerator for a couple of weeks.
For the slice, preheat the oven to 160°C/320°F (fan-forced). Grease an 18 cm x 26 cm (7 in x 10¼ in) slice tin and line the base and two opposite sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked slice.
Combine the apple purée, flour, almond meal, oil, rice malt syrup, baking powder and vanilla in a bowl. Mix until a dough forms. Put the mixture into the prepared tin and use the back of a spoon to press evenly over the base. Bake for 10–15 minutes or until firm to touch and golden around the edges. Remove from the oven and set aside to cool slightly.
Whisk the eggs until frothy and stir in the desiccated and shredded coconut. Spread the slightly cooled base with the jam and sprinkle the coconut mixture over the top. Bake for a further 15–20 minutes or until the coconut mixture is set and golden brown.
Remove from the oven and, leaving the slice in the tin, place on a wire rack to cool completely.
This slice will keep for 3–4 days in an airtight container in the refrigerator.
This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.