Louise Slice is such a kiwi classic that I had to give it a healthy spin!
This version is very reminiscent of the original but without the sugar filled jam and flour filled cake.
The perfect accompaniment with your cup of tea, sure to impress at any morning tea shout and also travels well in your bento to school!
Makes: 12 squares
Bake: 20 mins
100ml coconut oil, melted
⅓ cup rice malt syrup
1 1/2 cups almond flour
1 1/2 cups of desiccated coconut
2 cups frozen blueberries, defrosted
3 Tbsp chia seeds
2 cups shredded coconut
1 egg white
2 Tbsp rice malt syrup
- Preheat the oven to 180℃.
- Line a 20 – 30cm baking pan with baking paper.
- Defrost berries and then puree with a immersion blender, stir through chia seeds and place in the fridge to set while you make the base.
- Place base ingredients in a food processor and blend to combine.
- Press base into the baking tray to form an even layer (the mix will be sticky, so I used wet hands to smooth).
- Bake for 15 minutes until golden and set. Set aside to cool.
- For the coconut topping, combine the egg white and rice malt syrup then fold through the shredded coconut.
- Assemble slice by spreading the blueberry chia jam over the base and evenly sprinkling with clumps of the coconut mixture.
- Place the slice under a grill for 5-7 minutes (depending on the heat of your oven), watching it carefully so it doesn’t burn!
- Chill in the fridge to fully set, then cut into squares.
Adapted by a great recipe for Healthy Raspberry Coconut Slice by Georgia Harding of Well Nourished.