This gluten-free slice has a fantastic texture and the apples and raspberries give it a wonderful, juicy, fresh flavour. Perfect to put together ahead of time when you are next entertaining.
Remove raspberries from the freezer to thaw.
Preheat oven to 160 degrees Celsius.
Process/blend shredded coconut for the base into a finer consistency.
Whisk 1 egg and vanilla extract in a mixing bowl and then add the dry ingredients for the base, mixing well with fingers. Roll into a ball and wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 15 minutes.
Grease baking tin with butter (or coconut oil). Remove base mixture from the fridge and press the mixture into the baking tin and spread evenly. Place in the oven for 10-15 minutes or until lightly golden (leave the oven on for the crumble).
Peel and chop the apples for the filling and place in a pan on a high heat with the thawed raspberries, water, cinnamon and sugar and cook until the apples are soft (around 25 minutes).
Remove the filling ingredients from the heat to cool, add 1 tbsp of gelatin and let cool further for another 20 minutes.
Place the crumble ingredients onto a piece of baking paper and place in the oven for 10 minutes or until lightly roasted.
Pour the filling ingredients onto the base and then top with the crumble mixture and place in the fridge to cool for an hour.
Slice to serve.
Perfect with some whipped coconut cream!
[cooked-sharing]
Ingredients
Directions
Remove raspberries from the freezer to thaw.
Preheat oven to 160 degrees Celsius.
Process/blend shredded coconut for the base into a finer consistency.
Whisk 1 egg and vanilla extract in a mixing bowl and then add the dry ingredients for the base, mixing well with fingers. Roll into a ball and wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 15 minutes.
Grease baking tin with butter (or coconut oil). Remove base mixture from the fridge and press the mixture into the baking tin and spread evenly. Place in the oven for 10-15 minutes or until lightly golden (leave the oven on for the crumble).
Peel and chop the apples for the filling and place in a pan on a high heat with the thawed raspberries, water, cinnamon and sugar and cook until the apples are soft (around 25 minutes).
Remove the filling ingredients from the heat to cool, add 1 tbsp of gelatin and let cool further for another 20 minutes.
Place the crumble ingredients onto a piece of baking paper and place in the oven for 10 minutes or until lightly roasted.
Pour the filling ingredients onto the base and then top with the crumble mixture and place in the fridge to cool for an hour.
Slice to serve.
Perfect with some whipped coconut cream!
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