Raspberry Coconut Slice

Indulge in dessert without the guilt with this low-calorie, gluten free raspberry coconut slice.

The ingredient of Raspberry Coconut Slice

• 95g 1 2 cup potato flour
• 90g 1 2 cup brown rice flour
• 60g 1 3 cup roasted macadamias
• 3 tablespoon raw caster sugar
• 1 tablespoon white chia seeds
• 1 2 teaspoon gluten free baking powder
• 80g butter chilled chopped
• 1 tablespoon chilled water
• 2 eggs
• 125g punnet fresh raspberries plus extra to serve
• 120g 1 3 cup 100 raspberry fruit spread
• 170g 2 cups desiccated coconut

The Instruction of raspberry coconut slice

• preheat the oven to 180c 160c fan forced grease a 16 x 28cm lamington pan and line with baking paper
• place the potato flour rice flour macadamias 2 tablespoon sugar chia seeds and baking powder in a food processor process until finely chopped add butter and process until coarse crumbs form add chilled water and 1 egg yolk reserve the egg white process until mixture comes together transfer to the prepared pan and press evenly and firmly over the base bake for 20 25 minutes or until light golden set aside to cool completely
• meanwhile combine the raspberries and fruit spread in a small saucepan over medium low heat simmer for 5 7 minutes until the berries break down and mixture thickens cool to room temperature
• spread raspberry mixture evenly over the base whisk together remaining 1 tablespoon sugar reserved egg white and remaining egg in a large bowl until frothy add coconut and stir to combine spread over the raspberry layer bake for 15 20 minutes or until topping is light golden cool in pan place in the fridge for 2 hours to set
• cut the slice into squares and serve with extra raspberries

Nutritions of Raspberry Coconut Slice

calories: 236 132 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 20 grams carbohydrates
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calories: 3 grams protein
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