Jammy Coconut Slice
Ingredients:
2/3 cup almonds
¼ cup butter
½ cup coconut flour
¼ + 2 cups desiccated coconut
1/3 cup plain flour
¼ + ¼ cup sugar
1 Tbsp honey
1-2 Tbsp milk
3 eggs
5 figs, sliced (optional)
Method:
Preheat oven to 200°c fan-forced.
Using a food processor, blitz almonds then add butter, coconut flour, 1/4 cup desiccated coconut and plain flour to combine. Add honey and milk so the dough is formed.
Press the base into a lined tin, approx. 20cm by 30cm
Bake for 30 minutes until the top becomes golden. Remove the base and cool for 10 minutes. Reduce the heat to 180°c.
Meanwhile, combine eggs, 2 cups desiccated coconut, 1/4 cup sugar and mix well with a fork in a medium bowl.
Spread Anathoth Farm Raspberry Jam over the base evenly and then pour the egg batter over the jam. Use the back of a spoon to gently spread it evenly. Place the figs over the topping.
Bake for 30 minutes until the top is golden brown all over. Leave to cool before serving.