Gluten Free Raspberry and Coconut Crisp Recipe
by Chef Sebastian
Ingredients:
Base:
- 60gms YesYouCan Raspberry and Coconut Bread Mix
- 30gms unsalted butter
- 15gms caster sugar
- 30gms almond meal
Raspberry filling:
- 30gms frozen raspberries
- 5gms caster sugar
- 20gms shredded coconut, toasted
Directions:
For the Base:
- Pre-heat oven to 150 degree Celsius
- Line a baking tray or loaf tin with baking paper
- Mix together the dry ingredients, cut the butter into cubes and rub into the dry ingredients until it resembles bread crumb texture
- Spread the mix on the baking tray evenly to about 2 cm thickness, bake for 10- 15 mins or until golden brown
- Remove from oven and leave it to cool
For the Raspberry filling:
- Cook the raspberries and sugar in a pan till they lightly breakdown, make sure there are chunks of berries
- Take it off the heat and leave it to cool
ASSEMBLY:
- Spread the raspberry filling on the base evenly
- Cover with toasted thread coconut
- Serve.
