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

2 eggs

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.

You may have noticed on Facebook the other day I shared my tip of throwing some vegetables in to roast when you have the oven on.

It saves energy and you have yummy roast vegetables at the end to eat!

Anyway, I ended up with two and a half roasted beetroots and was pondering what I should make with them.

This fabulous recipe by Lori at What Runs Lori was just the ticket!

Of course, I had to do a little tweaking, Australiafying and thermifying (technical term for converting a recipe to be thermomix friendly).

I am so excited about all the health benefits of this brownie and the fact that it has 1 cup of vegetables and 1 cup of fruit!

Here is my version of Lori’s fabulous recipe.

Beetroot and Strawberry Brownies

Vital Stats: grain free, gluten free, dairy free, nut free, naturally sweetened, vegetarian, antioxidant rich

Okay so this is what you need:

1 cup cooked organic beetroot, chopped roughly (you can roast, steam or boil)

1/2 cup virgin organic coconut oil

3 tablespoons organic coconut milk

4 organic eggs

6 medjool dates (without the pit!)

1 tablespoon Heilala vanilla bean paste

1/2 teaspoon pink himalayan salt

1/2 teaspoon bicarbonate of soda

1/2 cup organic coconut flour

1/2 cup organic raw cacao powder

1 cup chopped strawberries (or any berries)

Okay, so this is how you do it:

Preheat your oven to 180°C. Line a slice tray with a piece of baking paper.

Whack your beetroot, coconut oil, coconut milk, eggs, dates and vanilla into the thermomix.

I don’t worry about melting the coconut oil because it melts into the mix on it’s own (unless it is super cold where you live!)

Blitz on speed 9 for 30 seconds or until all is well combined and no lumps are left.

How beautiful is this colour!!

Now add in the rest of the ingredients and mix on reverse, speed 4 for 10 seconds.

If you want the strawberries to be chunky in the mix, fold them in by hand with a spatula.

Mine ended up smoodged in the mix a bit too much.

Don’t let the mix sit too long. Coconut flour can be temperamental!

Whack the mix into your slice tin and smooth out the top really well.

Chuck it in the oven and bake for 50-60 minutes or until firm.

Cool down well on a wire rack.

For non-thermomix instructions, please refer to Lori’s recipe.

Notes:

You can freeze the brownies in portions if you like.

This recipe is really moist and delicious but not overly sweet. Add a little honey or maple syrup if you need.

Serve it with some double cream or cashew cream and some berry coulis if you want to make delicious dessert.

It is perfect with a cup of Crio Bru for a double choc treat that is all good for you (oh yes I did!).

Do you like brownies?

Get the Heilala Vanilla at my Crio Bru Affiliate Shop.