Blueberry Chia Coconut Slice
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Serves: 16
Prep: 15 minutes
Cook: 30 minutes
Ingredients
FOR THE JAM:
300 g Frozen blueberries
1.05 tablespoon Natvia
1 teaspoon Vanilla extract
2 tablespoon Chia seeds
FOR THE SLICE:
450 g All-purpose flour (3 Cup)
63 g Natvia (1/3 Cup)
125 g Butter, cold and chopped
2 Large eggs
1 teaspoon Vanilla extract
160 g Desiccated coconut (2 Cup)
Method
- To make the jam, add frozen blueberries to a saucepan and place on the stove over medium to low heat. As the blueberries begin to break down, smash them with a fork to let out the juices.
- When the blueberries become nice and mushy, add Natvia, vanilla and chia seeds. All jam to boil before lowering the heat to a simmer. Simmer for 5-10 minutes over a very low heat before removing from the stove.
- To make the slice, preheat oven to 180ºC. Line a square brownie tin with baking paper. In a bowl, combine flour and Natvia. Add cold, chopped butter and rub between fingers until the mixture becomes sand-like.
- Make a well in the centre and add one egg and the vanilla extract. Mix thoroughly until a dough forms and press into your prepared tin. Bake for 15 minutes, until lightly golden.
- In the meantime, combine desiccated coconut and remaining one egg. Once base is cooked, pour over blueberry jam and top with coconut mix. Bake for a further 15 minutes.
- Top should be nice and golden brown once baked. Allow to cool before slicing and serving.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 21.6g | 4.8g | 14.2g | 1020 | 244 | 75.5g |
