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
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