Ingredients
Base
1½ cups (225g) self-raising flour
½ cup (40g) desiccated coconut
1/3 cup (40g) almond meal
1/4 cup (55g) brown sugar
1/4 cup (55g) caster sugar
125g unsalted butter, melted
1 extra large egg, lightly beaten
Fruit Layer
240g SPC ProVital Apple & Apricot Puree
240g SPC ProVital Diced Apricot, drained
Topping
3/4 cup (60g) desiccated coconut
1/2 cup (50g) almond meal
1/3 cup(33g) flaked almonds
2 egg whites, lightly beaten
2 tablespoons caster sugar
Recipe Method
Step 1
Preheat the oven to 180°C fan forced 160°C. Place flour, coconut, almond meal, sugars, butter and egg in a large bowl and mix until combined. Using the back of a spoon, press into a lightly greased and lined 20cm x 30cm slice pan. Bake for 15 minutes or until golden brown. Allow to cool.
Step 2
Combine puree and diced fruit. Spread over the cooked base.
Step 3
Topping - in a medium bowl, combine all topping ingredients. Spoon over the fruit layer and bake for 25 minutes or until golden brown. Set aside in the pan to cool completely before slicing to serve.
Nutrition Facts
Energy (kj) per serve: 711
Protein (g) per serve: 3.12
Fat - Total (g) per serve: 10.15
Fat- Saturated (g) per serve: 5.45
Carbohydrate (g) per serve: 15.94
Sugar (g) per serve: 9.03
Dietary Fibre (g) per serve: 1.92
Sodium (mg) per serve: 80
This slice is delicious. The SPC Apple & Apricot Puree and Diced Apricots are a wonderful alternative to sweet jam.
