Rhubarb And Coconut Slice

This dessert looks great, tastes great and wont keep you in the kitchen for hours. Itll fast become a family favourite.

The ingredient of Rhubarb And Coconut Slice

• 150g almond meal
• 60g coconut flour
• 60g shredded coconut
• 50g arrowroot tapioca flour
• 1 teaspoon ground cinnamon
• 2 1 2 tablespoon coconut sugar
• 40g solidified coconut oil
• 60ml 1 4 cup honey
• 1 egg
• 2 teaspoon finely grated fresh ginger
• 350g trimmed rhubarb chopped about 1 5cm pieces topping
• 1 eggwhite
• 2 tablespoons honey
• 100g 1 1 2 cups shredded coconut

The Instruction of rhubarb and coconut slice

• preheat oven to 180c 160c fan forced grease a 16 x 26cm base measurement slice pan with coconut oil and line with bakingu00a0paper
• process the almond meal flour coconut arrowroot cinnamon and 1 1 2 tablespoons sugar until well combined add the coconut oil process until well combined add the honey egg and ginger process until au00a0sticky mixture forms press into the prepared pan bake for 14 15 minutes or until golden set aside to cool
• meanwhile place the rhubarb in a baking dish sprinkle with the remaining sugar bake for 15 minutes or until the rhubarb is tender but still holds its shape set aside to cool
• for the topping whisk the eggwhite and honey in a large bowl until frothy stir in the coconut until well combined
• scatter the rhubarb over the base leaving any juices behind in the baking dish sprinkle with the topping bake for 20 minutes or until golden cool in pan cut into 15 pieces

Nutritions of Rhubarb And Coconut Slice

calories: 235 415 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 16 grams carbohydrates
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calories: 6 grams protein
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