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.
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:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
- Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
- Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)
More Recipes Please!
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
Coconut & Raspberry Slices (Gluten & Dairy Free)
Shortcake biscuit topped with raspberry jam and toasted coconut
Preheat the oven to 180 oC
Mix together the dairy free spread, gluten free flour and caster sugar until it forms a ball
Line a 6" by 6" tray bake tin with foil
Press into the tin and bake for 20 minutes
Spread the raspberry jam on top of the biscuit base
Sprinkle on the coconut
Return to the oven for 10 minutes
Allow to cool completely before slicing