- 100 g Butter
- 1 --- cup of Rapadura Sugar, (or coconut sugar, brown sugar)
- 3 eggs
- 3/4 cup of brown rice
- 2 tablespoons chia seeds
- 1/2 cup of gluten free SR flour
- 1/3 cup of buttermilk
- 250 g fresh or frozen organic raspberries
- 2 cups of organic shredded coconut
- Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.
- Place brown rice and chia seeds in the TM bowl. Mill on speed 10 for 1 minute. Set aside. No need to clean the bowl.
- Add butter and 3/4 cup sugar to TM bowl and whip on speed 6 until pale. This will require a few stops and scraping down the bowl.
- Add 1 egg. Blend on speed 5 for 10 seconds or until combined.
- Add flours and buttermilk. Blend on speed 2 until just combined.
- Spread mixture evenly over base of prepared tin. Scrape as much mixture out of the TM bowl as possible but no need to clean. Evenly place raspberries over mixture.
- Add remaining eggs and 1/4 cup sugar to TM bowl and whiz on speed 4 for 15 seconds. Add coconut and stir through on REVERSE, speed 1 until combined.
- Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing. I've stored mine in the fridge due to the raspberries.
Raspberry Coconut Slice
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Sugar can be increased or decreased depending on your individual tastes. 1 cup total of sugar in approx 18 serves.
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