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TRIPLE COCONUT STRAWBERRY & SESAME SEED SLICE

Eleanor Ozich WHOLESOME BAKING

As promised, tonight I share my recipe for this delightful triple coconut and strawberry slice topped with black sesame seeds. The recipe is a simple combination of coconut flour, coconut oil, coconut cream, free range eggs and a touch of honey. You could top this slice with almost any freshly sliced fruit. Slightly crispy and chewy on the outside, moist and soft on the inside.

For the slice:

1/2 cup melted coconut oil

1/4 cup honey, maple or rice malt syrup

2 teaspoons vanilla extract

4 free range eggs

2/3 cup coconut cream

1 cup coconut flour

1 teaspoon baking soda

a pinch of sea salt

For topping:

8 strawberries, finely sliced

2 tbsp honey, maple or rice malt syrup

2 tbsp black sesame seeds

Preheat the oven to 160 C, and line a square or rectangular baking dish with baking paper.

In a large bowl, combine all of the slice ingredients in a bowl. Mix until well combined.

Spoon the batter in to the prepared baking dish, and smooth out evenly. Arrange the strawberries on top, drizzle over the honey & sprinkle with sesame seeds.

Bake in the oven for 30-35 minutes, or until the outer edges are crispy and the the inner is slightly firm, but still soft to touch. It may seem un-cooked but don’t worry as it continues to cook as it cools down.

Leave to cool in the baking dish for at least 15-20 minutes.

Slice, and then enjoy!

Makes 12 slices

 



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