Gluten-free scrumptious raspberry coconut slice

Who knew gluten-free could taste so good! This delicious recipes takes the traditional raspberry coconut slice and adds a gluten-free twist. Bursting with flavour, this incredible recipe includes a coconut mixture, layered with a delicious raspberry topping, sprinkled with shredded coconut.

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The best part is, it’s super easy to whip up and is a handy recipe to have on-hand for those gluten-intolerant visitors. Make a batch and store in an air-tight container in the fridge.

Ingredients

  • 1 tsp orange rind, finely grated
  • 1 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 cups caster sugar
  • 350g frozen raspberries
  • 1 cup coconut flour
  • 1/2 cup buckwheat flour
  • 125g butter, melted
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 2 eggs whites, lightly beaten
  • 1 1/2 cups shredded coconut

Method

  1. Place orange rind and juice, lemon juice, 3/4 cup sugar and 250g raspberries in a microwave-safe bowl.
  2. Microwave, uncovered, stirring every minute for 4 minutes.
  3. Then, microwave, stirring half-way through, for further 10 minutes.
  4. Strain mixture through a sieve into a heatproof bowl.
  5. Add remaining raspberries to mixture. Set aside for 30 minutes to cool.
  6. Meanwhile, preheat oven to 180°C.
  7. Grease a 16cm x 26cm slice pan. Line base and sides with baking paper.
  8. Combine coconut and buckwheat flour with remaining sugar in large bowl.
  9. Make a well. Add butter, egg and milk. Stir until well combined.
  10. Spread mixture over base of prepared pan and bake for 20 minutes.
  11. Place eggs whites, coconut and remaining sugar in a bowl. Stir to combine.
  12. Spread hot slice with raspberry mixture.
  13. Top with coconut mixture.
  14. Bake for 30 minutes or until golden.