Rhubarb & coconut slice

Our resident foodie, Katrina Woodman, has created this delicious winter classic that's better-for-you than the usual white flour/sugar sweet treat. And because it's gluten-free and dairy-free, you'll be able to share it with more of your friends! Find this and other better-for-you sweets in our June 2016 issue, only $3.99.

rhubarb & coconut slice

makes 15 | prep 15 mins (+ cooling time) | cooking 35 mins

150g almond meal
60g coconut flour
60g shredded coconut
50g arrowroot (tapioca flour)
1 teaspoon ground cinnamon
2 1/2 tablespoons coconut sugar
40g solidified coconut oil
60ml (1⁄4 cup) honey
1 egg
2 teaspoons finely grated fresh ginger
350g trimmed rhubarb, chopped (about 1.5cm pieces)

topping
1 eggwhite
2 tablespoons honey
100g (1 1⁄2 cups) shredded coconut

1 Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm (base measurement) slice pan with coconut oil and line with baking paper.

2 Process the almond meal, flour, coconut, arrowroot, cinnamon and 1 1⁄2 tablespoons sugar until well combined. Add the coconut oil. Process until well combined. Add the honey, egg and ginger. Process until a sticky mixture forms. Press into the prepared pan. Bake for 14-15 minutes or until golden. Set aside to cool.

3 Meanwhile, place the rhubarb in a baking dish. Sprinkle with the remaining sugar. Bake for 15 minutes or until the rhubarb is tender but still holds its shape. Set aside to cool.

4 For the topping, whisk the eggwhite and honey in a large bowl until frothy. Stir in the coconut until well combined.

5 Scatter the rhubarb over the base, leaving any juices behind in the baking dish. Sprinkle with the topping. Bake for 20 minutes or until golden. Cool in pan. Cut into 15 pieces. 

tip!
For a zesty twist, try replacing the ginger in the base with the finely grated rind of an orange.

PER SERVE • 6g protein • 16g fat (9g saturated fat) • 16g carb • 4g dietary fibre • 236 Cals (985kJ)

Source

Taste Magazine — June 2016 , Page 64

Author

Katrina Woodman