Hello everyone, welcome to my latest recipe for  Gluten and Dairy Free Coconut & Raspberry Slices.

t really is a small world, in my last post I shared I was heading down South to near Totnes to visit a frind.  On  facebook a lady posted a reply to my recipe saying that she lived near Totnes – unknown to both of us it turned out she is the mother-in-law of the friend I’m visiting sister!  What are the chances of that?

Yesterday I was down in London and bumped into two different people from Edinburgh I hadn’t seen in ages and then this morning I sat next to Professor Robert Winston on the train from London to Bristol.

Back to today’s recipe, I bought a giant bag of desiccated coconut from the supermarket recently so will be making a few coconut recipes.  A coconut and jam slice, I notice, is quite a popular gluten and dairy free option in tea rooms I’ve visited, so I decided to have a go at making my own.

I’ve used a shortbread style biscuit base, raspberry jam and a good sprinkling of toasted desiccated coconut.

coconut raspberry slice

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Coconut & Raspberry Slices then you might like to try one of my other baking recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Coconut & Raspberry Slices (Gluten & Dairy Free)

Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 8

Description

Shortcake biscuit topped with raspberry jam and toasted coconut 

Ingredients

Instructions

  1. Preheat the oven to 180 oC

  2. Mix together the dairy free spread, gluten free flour and caster sugar until it forms a ball

  3. Line a 6" by 6" tray bake tin with foil

  4. Press into the tin and bake for 20 minutes

  5. Spread the raspberry jam on top of the biscuit base

  6. Sprinkle on the coconut

  7. Return to the oven for 10 minutes 

  8. Allow to cool completely before slicing

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