Recipe Rhubarb and coconut slice : Delicious Food and Suitable for Eating with Family

Recipe Rhubarb and coconut slice : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Rhubarb and coconut slice have been designed to be as simple and easy as possible to put into practice with family. With 15m prep, 15 serving, level. Alergi: Contains peanuts, tree nuts, sesame and egg..

This dessert looks great, tastes great and won't keep you in the kitchen for hours. It'll fast become a family favourite.

Ingredients:

14 Ingredients

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  150g almond meal
  
  
  


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  60g coconut flour
  
  
  


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  60g shredded coconut
  
  
  


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  50g arrowroot (tapioca flour)
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  2 1/2 tbsp coconut sugar
  
  
  


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  40g solidified coconut oil
  
  
  


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  60ml (1/4 cup) honey
  
  
  


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  1 egg
  
  
  


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  2 tsp finely grated fresh ginger
  
  
  


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  350g trimmed rhubarb, chopped (about 1.5cm pieces) topping
  
  
  


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  1 eggwhite
  
  
  


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  2 tbsp honey
  
  
  


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  100g (1 1/2 cups) shredded coconut
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm (base measurement) slice pan with coconut oil and line with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Process the almond meal, flour, coconut, arrowroot, cinnamon and 1 1/2 tablespoons sugar until well combined. Add the coconut oil. Process until well combined. Add the honey, egg and ginger. Process until a sticky mixture forms. Press into the prepared pan. Bake for 14-15 minutes or until golden. Set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the rhubarb in a baking dish. Sprinkle with the remaining sugar. Bake for 15 minutes or until the rhubarb is tender but still holds its shape. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  For the topping, whisk the eggwhite and honey in a large bowl until frothy. Stir in the coconut until well combined.
  
  
  


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  Step 5
  
  
  
  
  Scatter the rhubarb over the base, leaving any juices behind in the baking dish. Sprinkle with the topping. Bake for 20 minutes or until golden. Cool in pan. Cut into 15 pieces.
  
  
  

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