Wednesday, June 12, 2013

Allergy free rich date and coconut slice recipe

  • 2 cups chopped pitted dates
  • 1 cup water
  • ⅓ cup caster sugar
  • ¾ cup Nuttlex
  • 1 cup brown sugar
  • 1⅓ cups Orgran all purpose flour
  • ½ tsp bicarb soda
  • 1½ cups desiccated coconut

  • Preheat oven to 180°C.
  • Line a 3cm deep cake or lamington pan with aluminium foil and spray with olive oil.
  • Combine the dates, water and ¼ cup of caster sugar in a saucepan over medium a heat.
  • Cook, stirring, for 10-15 minutes, or until the dates have absorbed the liquid.
  • Set the dates aside to cool to room temperature.
  • In a large bowl, cream the Nuttlex and brown sugar until light and fluffy.
  • Sift the flour and bicarb soda over Nuttlex mixture and stir until well combined.
  • Add the coconut and mix well.
  • Press half the mixture into base of the pan.
  • Spread the date mixture over the top.
  • Crumble the remaining coconut mixture over the dates so the dates are completely covered.
  • Gently press and spread the crumbled mixture into place with your fingertips, disregarding any small gaps.
  • Bake for 30-35 minutes or until golden.
  • Sprinkle with the remaining tablespoon of caster sugar.
  • Allow to cool in the tin until room temperature.
  • Remove and cut into slices.

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