Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the …
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An easy Coconut Jam Slice made from scratch. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). In a large mixing bowl, add sugar, flour and coconut.
This coconut lemon slice recipe is gluten-free, grain-free, dairy-free, and low-carb friendly. It has fats and nutrient-dense nut flour and coconut, so it’s not a low-calorie dessert but it’s not a blowout either. And you’ll be avoiding sugar, which is always a win in my opinion.
Reduce oven temperature to 180°C. Spread the jam evenly over the pastry base. Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist. Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
Spread the jam evenly over the pastry base. Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist. Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown. Allow the slice to cool in the pan before cutting into slices.