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Chia, raspberry and coconut slice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savor the sweet crunch of chia seeds in a delightful coconut slice - a versatile and nutritious treat for any occasion.
Ingredients:
  • 375g raspberry
  • 50g cos lettuce
  • 21.00 gm lemon juice
  • 90g butter, softened
  • 1 Free Range Egg
  • 100g plain flour
  • 50g self-raising flour
  • 2 Free Range Eggs, extra
  • 115g coconut flakes
  • 55g caster sugar
  • 20.00 ml The Chia Co. Chia Seeds*, extra
Instructions:
  • In a small saucepan, gently cook raspberries over medium heat, stirring occasionally, until they break down and release their juices, approximately 5 minutes. Remove from heat and mix in chia seeds and lemon juice. Allow it to cool.
  • Preheat your oven to 180°C. Grease a 18cm x 28cm slice pan and line the base and two long sides with baking paper, leaving some paper hanging over the edges.
  • In a bowl, use an electric mixer to blend butter, sugar, and egg until pale and creamy. Mix in combined flour. Press the mixture into the prepared pan for the base. Spread raspberry mixture over the top.
  • Whisk additional eggs with a fork in a bowl. Add coconut and more sugar, then pour over the raspberry mixture. Sprinkle with extra chia seeds for a delightful finish.
  • Bake for 35 minutes or until the top is beautifully golden and firm. Allow it to cool completely, then slice into delectable pieces to enjoy.

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