Coconut Slice – Gluten Free

This recipe has a few ingredients that I have used for the first time, which is how I was able to make it gluten free. This Coconut Slice is based on the Coconut Bars recipe from Elana’s Pantry, a fantastic blog sharing gluten free and organic wholesome recipes.

I did a few things differently and mine did not come out exactly like Elana’s photo, but it was delicious and incredibly moist. I used desiccated coconut as that was all I had and I think using shredded coconut would have given it a slightly different texture. Will buy some and try it next time, as I will definitely be making the coconut slice again.

The only downside is the kids’ can’t take it to school or kinder as it contains almond meal. I will also play with the coconut flour quantities to see if I can use just that instead, so it can become a lunch box snack as well.

Coconut Slice – Gluten Free

Ingredients:
Coconut Slice – Gluten Free DSC09451

  • 3 large eggs
  • 1 cup coconut milk
  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon stevia
  • ½ cup blanched almond meal
  • 1 tablespoon coconut flour
  • 1 ½ cups desiccated (or shredded) coconut
  • ¼ teaspoon sea salt

Method:
1. Preheat oven to 175 degrees Celsius.

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2. Almond meal is not quite as fine as almond flour apparently (source), so I sifted the almond meal first and set it aside for use later.

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3. If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 – 30 seconds.

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4. If using raw organic honey like I did, you may also need to microwave it for 15 seconds.

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5. Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and stevia to a large bowl.

Coconut Slice – Gluten Free DSC09461
6. Using an electric beater, beat for a couple of minutes.

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7. In a separate bowl add the remaining dry ingredients in one bowl – almond meal, salt, coconut flour and desiccated coconut. Gently combine.

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8. Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined. I almost freaked out a little at how super runny the mixture was, but then I read on the coconut flour packet that coconut flour absorbs a lot of moisture, so decided to go with it!

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9. Pour into a prepared square eight inch baking tray or I just used a square 20cm springform tin, which I lined the bottom only with baking paper.

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10. Bake for 25 – 30 minutes until the top has turned golden.

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11. Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting. I cut it into 18 pieces.

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Coconut Slice
 
Author::
Recipe type: gluten free
Ingredients:
  • 3 large eggs
  • 1 cup coconut milk
  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon stevia
  • ½ cup blanched almond meal
  • 1 tablespoon coconut flour
  • 1 ½ cups desiccated (or shredded) coconut
  • ¼ teaspoon sea salt
Method:
  1. Preheat oven to 175 degrees Celsius.
  2. Almond meal is not quite as fine as almond flour apparently (source), so I sifted the almond meal first and set it aside for use later.
  3. If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 - 30 seconds.
  4. If using raw organic honey like I did, you may also need to microwave it for 15 seconds.
  5. Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and stevia to a large bowl.
  6. Using an electric beater, beat for a couple of minutes.
  7. In a separate bowl add the remaining dry ingredients in one bowl - almond meal, salt, coconut flour and desiccated coconut. Gently combine.
  8. Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined. I almost freaked out a little at how super runny the mixture was, but then I read on the coconut flour packet that coconut flour absorbs a lot of moisture, so decided to go with it!
  9. Pour into a prepared square eight inch baking tray or I just used a square 20cm springform tin, which I lined the bottom only with baking paper.
  10. Bake for 25 - 30 minutes until the top has turned golden.
  11. Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting. I cut it into 18 pieces.

Our Family Menu Plan For This Week (a little late!)

Day


Meal Type

Sat


Wrap


Sun


Meat and Salad


Mon


Vegetarian


Tue


Pasta


Wed


Vegetarian

Thu


Slow Cooker


Fri


Left Overs


Week Starting:
16th Feb
TacosChicken Balls and Salad

Baking: White Chocolate and Raspberry Cookies
New vegetarian recipe to try.Veggie PastaSlow Cooker Tomato SoupSlow Cooker Satay

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Have you cooked with coconut flour before?

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Comments

  1. Jo says

    I have also been cooking with these new ingredients – I have found new shops and sections in the supermarket as part of this journey!

    I have also found that I have needed to follow the recipe exactly – have had a couple of misses and i think it was due to not being 100% on recipe.

    cheers

    • says

      I am really enjoying trying out the new ingredients. Have a few more recipes to pos in the upcoming weeks. I have added the missing ingredients too!

      3 large eggs
      1 cup coconut milk

  2. Cheryl says

    These look delicious, and I’m just about to give them a try, but can’t see how many eggs are needed in the recipe.

    Thanks.

  3. Luci Marcuzzo says

    This recipe looks delicious, I’ll definitely give it a try as I’m bordering on gluten intolerant!

  4. Jane says

    Hi
    This sounds delicious and from what I’ve quickly read it seems coconut flour is also low carb – which is good for me. Did you find coconut flour and coconut oil in your supermarket or did you have to go to a specialty shop? Will be looking out for the almond meal free version for school and kindy lunch boxes!
    Thanks

    • says

      Hi Jane,

      I bought my coconut flour from Great Earth Health Foods in Balwyn, but the Coconut Oil I bought in the health food aisle at the supermarket.

      As I am going to be buying these ingredients more regularly, I am going to look for somewhere I can buy it in bulk.

      Nic

  5. Victoria says

    Sounds delicious, will definitely try this.

    My mum used to call our dinner on Fridays “Fridge Tea”, meaning leftovers. As we got older and started working she changed it to “Shipwreck Tea” – meaning everyone for themselves!!

  6. Monique says

    Hi Nicole, I just found you via Brooke McAlary’s new book Destination: Simple. Have pinned this recipe and look forward to reading more. So glad you are in Australia too! I am in Sydney Thanks for the recipe. Monique