Name: Raspberry-chia coconut slice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 90 gram butter, softened; 1/2 cup caster sugar; 1 egg; 1/3 cup self-raising flour; 2/3 cup plain flour; Raspberry-chia jam; 250 g fresh or frozen raspberries; 1 tbsp white chia seeds; 2 tsp pure maple syrup; Coconut topping; 2 eggs; 2 cups desiccated coconut; 1/3 cup caster sugar

Raspberry-chia coconut slice

Brighten up your morning with a delicious snack of this raspberry-chia coconut slice. It goes perfectly with a cup of tea, and the goodness of chia seeds will keep you energised until lunch time!

Makes 18 pieces

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

90 gram butter, softened

1/2 cup caster sugar

1 egg

1/3 cup self-raising flour

2/3 cup plain flour

Raspberry-chia jam

250 g fresh or frozen raspberries

1 tbsp white chia seeds

2 tsp pure maple syrup

Coconut topping

2 eggs

2 cups desiccated coconut

1/3 cup caster sugar

Method

1.To make the Raspberry-chia jam, process raspberries until a smooth purée forms. Transfer to a small bowl, then stir in chia and maple syrup. Stand for 20 minutes or until thickened.

2.Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line with baking paper, extending paper 5cm over long sides.

3.With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. Stir in sifted flours in two batches.

4.Spread pastry mixture over base of pan. Spread raspberry-chia jam evenly over top.

5.To make the Coconut topping, beat eggs lightly with a fork, then stir in coconut and sugar until well combined. Spread topping over jam.

6.Bake slice for 35 minutes or until base is cooked and top is golden. Cool in pan. Cut into 18 squares or rectangles.

You can make slice up to 5 days in advance. Store in an airtight container.
Note

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Ingredients

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