Rhubarb and coconut slice

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Rhubarb and coconut slice

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Ingredients

16 piece(s)

Rhubarb and coconut slice

350 g rhubarb
1 tablespoon Coconut sugar
2 cm fresh ginger, peeled
150 g raw almonds
60 g Coconut Flour
60 g Shredded coconut
50 g arrowroot flour
1 teaspoon ground cinnamon
1.5 tablespoon Coconut sugar
40 g coconut oil
85 g honey
1 egg
1 egg white
2 tablespoon honey

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6

55min

Preparation 5min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Biscuit/cookie Cake Gluten free Lactose free Non-dairy

Recipe's preparation

Pre-heat oven to 180 degrees. Line 16 x 26cm slice pan with baking paper.

Chop rhubarb into 1.5cm pieces and scatter into slice tray. Sprinkle with 1 tablespoon of coconut sugar and bake for 15 minutes until tender.

Meanwhile, place ginger into mixing bowl and chop, 3 seconds/Speed 8.

Add 150g raw almonds, 60g coconut flour, 60g shredded coconut, 50g arrowroot flour, 1 teaspoon cinnamon and 1.5 tablespoons coconut sugar to bowl and mill 15 seconds/Speed 10.

Add 40g coconut oil, 85g honey and 1 egg and mix 20 seconds/Speed 4.

Pack away your used ingredient containers and tidy while you wait for the rhubarb to cook.

Transfer cooked rhubarb to a bowl to cool.

Re-line the slice pan with baking paper (or re-use the same paper if you prefer) and then (with damp fingers) press the dough mixture into the tray. Bake for 15 minutes or until golden, then set aside to cool.

Meanwhile, without washing Thermomix bowl, whisk 1 egg white with 2 tablespoons of honey on 20 seconds/Speed 4. Stir through 100g shredded coconut 10 seconds/"Counter-clockwise operation" /Speed 3.

Spread cooked rhubarb over your base, then top with coconut and egg white mixture. Bake for 20 minutes or until golden.

Cool in the pan, then slice.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.