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Rhubarb and coconut slice
Rhubarb and coconut slice
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Quick, easy, and delicious dessert that will be a hit with the whole family.
Ingredients:
  • 150g almond meal
  • 60g coconut flour
  • 60g shredded coconut
  • 50g arrowroot (tapioca flour)
  • 32.00 gm coconut sugar
  • 40g solidified coconut oil
  • 60ml (1/4 cup) honey
  • 2 tsp finely grated fresh ginger
  • 350g trimmed rhubarb, chopped (about 1.5cm pieces) topping
  • 1 eggwhite
  • 57.20 gm honey
  • 100g (1 1/2 cups) shredded coconut
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease a 16 x 26cm slice pan with coconut oil and line it with baking paper.
  • Combine almond meal, flour, coconut, arrowroot, cinnamon, and 1 1/2 tablespoons of sugar in a food processor until well mixed. Add coconut oil and blend until combined. Next, add honey, egg, and ginger to the mixture and process until it forms a sticky dough. Press the dough into a prepared pan and bake for 14-15 minutes until golden. Allow it to cool before serving.
  • Place the rhubarb in a baking dish and sprinkle with the remaining sugar. Bake for 15 minutes until the rhubarb is tender yet retains its shape. Let it cool before serving.
  • In a large bowl, whip the egg white and honey until frothy. Fold in the coconut until fully mixed.
  • Spread the rhubarb evenly over the base, making sure to leave any excess juices in the baking dish. Sprinkle generously with the topping and bake for about 20 minutes, or until beautifully golden. Allow to cool in the pan before cutting into 15 delicious pieces.

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