All too often kids’ party food is packaged, processed and highly refi ned sugary junk, but there’s no reason why our little ones should have to consume foods that are not good for them when celebrating.
Ingredients
Base
200 g (2 cups) almond meal
150 g unsalted butter
3 tablespoons coconut fl our
1 egg
1 vanilla pod, split and scraped
1–2 tablespoons maple syrup (optional)
Berry filling
150 g (1 1/4 cups) raspberries, fresh or frozen and thawed
65 g (1/2 cup) blueberries, fresh or frozen and thawed
1 tablespoon maple syrup
Coconut rough topping
180 g (2 cups) desiccated coconut
2 eggs
1 vanilla pod, split and scraped
Method
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
For the base, mix together the almond meal, butter and coconut flour in a bowl. Stir in the egg, vanilla seeds and maple syrup, if using, and mix to form a wet dough. Press the dough onto the base of the prepared baking tray in an even layer and bake for 15 minutes, or until lightly golden brown. Set aside to cool.
While the base is cooling, crack on with the berry filling. In the food processor, pulse the raspberries, blueberries and maple syrup together until well combined. Set aside.
For the topping, mix together the coconut, eggs and vanilla seeds in a bowl until well combined.
To assemble, spread the berry filling evenly over the cooled biscuit base, then sprinkle the coconut rough mixture on top, compacting it slightly with your hands or the back of a spoon. Return to the oven and bake for 30 minutes, or until the coconut is golden and cooked through. Set aside to cool for 5–10 minutes, then cut into squares and serve.
This is an edited extract from Eat Clean by Luke Hines. Available now, Plum, RRP $39.99.
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