I adapted this recipe from one I found on Exclusively Food. Oscar can’t have desiccated coconut, but fresh coconut is a moderate salicylate food, so he can have it occasionally. This slice freezes well so it good one for having handy to take out.Instructions for opening coconuts are on the Basics page.
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| Jam and Coconut Slice |
Jam and Coconut Slice (Moderate Salicylate, Low Amines, Low Glutamates)
This recipe makes about 18 pieces
- 150g (1 cup) self-raising flour, sifted
- 180g (3/4 cup + 3 teaspoons) caster sugar
- 30g margarine or butter
- 2 large eggs (minimum weight of 59g)
- 60-90g (2-3 slightly rounded tablespoons) pear jam
- 1 1/4 cup fresh coconut, grated
- Preheat the oven to 170 C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine the flour and 90g caster sugar in a medium bowl. Using your fingertips, rub in the margarine/butter until the ingredients are well combined.
- Add one lightly beaten egg and mix to form a soft dough.
- Press the mixture into the slice pan.
- Spread the jam evenly over the base. (If the jam is thick, it can be warmed in a saucepan or in the microwave to make it easier to spread.)
- Using a fork or whisk, beat the remaining 90g caster sugar and the remaining egg together until the mixture is a pale colour. Stir in the coconut.
- Place spoonfuls of the coconut mixture evenly over the jam, use a fork to gently spread the coconut topping over the jam, trying not to disturb the jam too much.
- Bake for about 28-30 minutes on the bottom shelf, until the topping is golden brown.
- Loosely cover the cooked slice with a clean tea towel and allow to cool in the pan. When cooled, cut into pieces and store in an airtight container.
Variations: the pear jam can be substituted for any jam that is free of additives, preservatives and colours that is tolerated.
