Strawberry Coconut Slice (gluten free, dairy free)
How good is strawberry season??? So cheap and so yum.
Strawberries are however one of the most heavily sprayed crops. If you can’t get organic, make sure you give them a good wash to get as much pesticide off as you can.
This slice is super soft and moist with a tang of fresh strawberries and a coconuty texture. It’s not overly sweet either, which we prefer, but feel free to add more coconut sugar if you like.
When strawberry season is over, use any fruit in its place. I think sliced fresh apricots or nectarines would be divine but also thinly sliced apple and pear would be good too – add some cinnamon!
I hope you like it as much as we do.
Strawberry Coconut Slice
Vital stats: gluten free, grain free, dairy free, vegetarian
This is what you need:
1 cup (around 150g) strawberries
2 cups almond meal
1 tablespoon coconut flour
1 cup desiccated coconut
1/2 cup coconut sugar
1 cup melted coconut oil
1 teaspoon bicarb soda
1 teaspoon vanilla essence
This is how you do it:
Preheat oven to 180° celsius. Line a slice tray (31cm x 20cm) with non-toxic baking paper.
Wash strawberries well, take off the tops and slice into three pieces, vertically (depending on how big they are).
Whisk the eggs, coconut oil, vanilla and sugar together well.
Add to the rest of the ingredients, except the strawberries and mix well.
Spread into the slice tray and smooth out the top. At this point it looks a little toffee like – don’t worry!
Now you can decoratively arrange the strawberries on top, pressing them in gently as you go.
Pop into the oven and bake for around 20-25 minutes or until an inserted skewer comes out clean.
Cool well on a baking rack. Slice gently with a serrated knife.
Let me know if you make it and what the family thought. I love to see your photos too – shoot me an email or upload to my Facebook page.