Weekend Baking:Coconut and Jam Slice

Hi there,

As it is now the weekend, if you are anything like me, my head goes straight to the eating side of things. The weekend brings opportunitues to make and share food, so I thought I would share a recipe perfect for afternoon tea. Or morning tea. Or breakfast. Lunch. Or dinner.

The original recipe was for Raspberry and Coconut Slice, taken from my Womens Weekly Baking Day cookbook(I LOVE this book). But I changed it. And I used homemade chia seed jam.

The jam was a recipe from Petite Kitchen Cookbook. Its so quick and easy, and perfect for baking with.

For the jam, you will need:
250gm berries of your choice
60ml water
2tbs honey/rice malt syrup
1/4 cup chia seeds

In a blender or food processor, blend the berries, water and honey. Stir in the chia seeds then put in glass jars, and set in fridge for an hour. The jam will keep 2-3 weeks refrigerated.

For the slice you will need:
90 gm butter, softened
1/2 cup coconut sugar
1 egg
1/3 cup self raising flour
2/3 cup spelt flour
1/2-3/4 cup chia seed jam

Coconut topping:
2 eggs
1/3 cup coconut sugar
1 cup shredded coconut
1 cup almond meal

Preheat oven to 180C and line a 19x29 cm slice tin with baking paper.
In a bowl, beat butter, egg and coconut sugar until light and fluffy.
Stir in the flours in two batches.
Spread mixture over base of tin. Spread jam evenly over the top.
Make the coconut topping by beating the eggs, then adding the coconut and coconut sugar. Spread on top of jam.
Bake for 30min. Cool in pan, then slice into 18 slices.

Store in the fridge for up to 4 days.

Enjoy, with tea!

Are you doing any baking this weekend? If you make this, i'd love to know! Tomorrow, I plan to bake my mum's Orange Cake. The recipe was featured in the starter issue of Hundreds and Thousands Magazine, (a magazine I make) and the recipe is available on the blog here.

Hope your all having a great weekend so far,

Taz xx