This delightful sweet treat was created by pure accident. I was baking muffins and using coconut flour for the very first time. I was oblivious to the nature of this new flour thinking it would yield the same results as almond flour. I was so wrong and my muffins turned out more like scones. They were just about to be donated to the bin when my husband gave them a try and a big thumbs up :) I was so surprised because they looked really ugly however the texture was just delightful.
And so my challenge was set and this was my happy creation. A berry slice that is grain free, gluten free and gorgeously great.
Preheat your oven to 180C
Line a baking sheet with parchment paper.
In a bowl mix together the almond flour, coconut flour and baking soda.
In a second bowl mix together the egg, vanilla, maple syrup, olive oil and almond milk.
Pour the wet ingredients into the dry and mix together.
It will come to a point where it will be easier to use your hands and manipulate the mixture into a dough like ball.
Put this dough onto your baking sheet and as best you can form into a small tight compact square shape. It will not grow in size when baking.
Pop this into your hot oven and bake for 10 minutes.
Take the tray out of the oven.
Slather the partially baked square with raspberry chia jam.
Arrange the blueberries and pecans on top and sprinkle with coconut sugar.
Pop this back in your oven and bake for a further 10 minutes.
Allow to cool completely as it will be delicate.
Gently slice into 6 portions.
Store in an airtight container in your fridge for up to 5 days.