Raspberry & Coconut Biscuit Slices
Delicious nutrient-dense raspberry and coconut biscuit treats. Free of gluten, grains, dairy, egg and refined sugar.
Servings Prep Time
16 slices 5 minutes
Cook Time Passive Time
15-20 minutes 2 hours (cooling time)
Servings Prep Time
16 slices 5 minutes
Cook Time Passive Time
15-20 minutes 2 hours (cooling time)
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 1 teaspoon Vanilla extract**No added sugar
  • 1/4 teaspoon Sea salt
For the jam topping:
  • 2 cups (125g) Fresh raspberries
  • Juice of 1 orange
  • 1/4 cup (85g) Raw honey
  • 1/2 cup (30g) Desiccated coconut
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the baking dish with a little coconut oil.
  3. Mix together the ingredients for the crust in a blender or a bowl until combined. Then press the crust into the tin using a spoon and fork.
  4. Bake for 15 mins or until the crust is lightly golden.
  5. Meanwhile make the jam topping by adding the raspberries, honey and orange juice to a pot and placing on a medium-low heat.
  6. Bring the jam to the boil, then turn down and simmer for 15-20 minutes. If your jam is still lumpy, you can mash it with a potato masher but I didn’t have to. The orange juice ratio makes this a more runny jam which is perfect for this recipe.
  7. Allow the crust and the jam to cool a little (for 30 minutes) before pouring the jam over the crust.
  8. Next sprinkle over the coconut flakes.
  9. Freeze for 1-2 hours before cutting into slices. These biscuit slices won’t be super-firm. They are a softer consistency because the jam seeps through to the biscuit layer. Just how I like them!