Back after a huge, extra long weekend, and thought I would post this very yummy Coconut Jam Slice…with a difference. Sugar free, dairy free, gluten free and for me, egg free too. It’s very, very easy and has become a lunchbox hit in our house.
Here is how you make – COCONUT JAM SLICE
120gms Quinoa flakes
1 cup GF Self Raising flour
4 eggs (or 4x egg replacer if you are like me)
200gms frozen mixed berries (I used strawberries, blackberries, raspberries)
1 heaped tablespoon chia seeds
75gm desiccated coconut
*Preheat your oven to 180C. Whisk up your eggs (or egg replacer + 8tbsp water) until fluffy and divide between two bowls. Microwave your berries for about 2.5 minutes, take out, mash with a fork and add chia seeds and mix through. Put this into the fridge to thicken like a jam. Take one of the bowls of egg and add half of the Natvia and stir until dissolved, then add coconut and mix. It will go like a crumbly topping. Set this aside.
Add the Quinoa flakes and a cup of GF SR flour and the other half of the Natvia to the remaining egg/replacer and mix until it is well combined. Press this mixture into a lined, square baking dish. To help it flatten out, I use a sheet of baking paper laid onto of mixture and flatten with your hand.
Spread the jam mixture over the Quinoa base evenly, then sprinkle coconut mixture evenly over the top. Bake in oven for about 30 minutes, until crumble mixture on top browns. Leave in pan to cool for 5 minutes then slice into small bars. The bars can then be wrapped individually and frozen or refrigerated ready for lunchboxes.