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Strawberry and Lemon Coconut Slice – Paleo, AIP

June 8, 2017 By Angie 7 Comments

With a crushed biscuit-like base, a layer of fresh strawberries and a lemon coconut crumble sprinkled on top, this slice is simple, but decisively special.

 

With an oat-like base, a layer of fresh berries and a golden crumble sprinkled on top, this Strawberry and Lemon Coconut Slice takes the Real Simple Coconut Slice to another level. There’s a certain buttery satisfaction in the base, but without the dairy. There’s the sweetness of the berries, but without the sugar of jam. And the topping provides a fresh and zesty contrast. Where the Real Simple Coconut Slice is just quick and easy for every day, these simple variations turn it into something special. Yes, I’d say it’s good enough for Mother’s Day Brunch.

Strawberry and Lemon Coconut Slice – Gluten Free, Dairy Free, Refined Sugar Free

Looking for the recipe? Scroll all the way down.

When I was growing up, my mother often made a Raspberry Coconut Slice. I hadn’t thought about it for years, but making this took me back in time. I can’t remember the recipe exactly – did it have a biscuit base, or was it more of a sweet, buttery dough? It definitely had a thick layer of seedless raspberry jam, which in my earliest years would have been scooped out of a tin. And a coconut crumble, baked just to golden. What a wonderful treat.

With an oat-like base, a layer of berries and a crumble sprinkled on top, this Strawberry and Lemon Coconut Slice is so simple, but decisively special.

I dare say now I’d find it too sweet. Looking at old recipes – or the sweets recipes in contemporary magazines – I’m usually shocked at the quantities of refined sugar. This Strawberry and Lemon Coconut Slice, for our new tastebuds, is just right. It’s so good to have the nostalgic, emotional satisfaction of my childhood slice, but without the inflammatory insulin rush, and with the added bonus of all that coconut fat from both the shredded flesh and the oil.

Using fresh berries instead of jam means there’s no sugar to preserve the fruit, so you’ll want to consume this as soon as possible. If you don’t have enough people around to eat the lot within a couple of days, then do as we did – freeze the extra portions. Fiorenzo’s favourite was to have it chilled from the fridge. I preferred it at room temperature.

This was one of those mix and match experiments that worked. I actually wanted to make cookies, but we had so many home-grown strawberries needing to be used that I thought, why not try a Coconut Slice with a layer of berries baked on top. Then I had the flash of the lemony crumble, so I mixed up, more or less, the topping of the Citrus and Coconut Poppyseed Cake. Thus the Strawberry and Lemon Coconut Slice was born.

That’s what I like about cooking. There really aren’t any rules, and the creativity makes it fun and playful. Disasters happen, to be sure, but something positive always results from a little experimentation. If not a new recipe, then at least you know what not to repeat next time!

What will you do to make this recipe your own?


Healthy Paleo Snacks

Mini Meatloaf Muffins with Baked in Chutney – Snacks don’t always need to be sweet. These are great for a picnic or lunchbox.

Basil and Chicken Meatballs – Just three ingredients in these meatballs! They’re always a hit.

Fresh Berry Paleo Muffins – Another great way to use an excess of summer berries!


This recipe has been shared on the AIP Recipe Roundtable and Full Plate Thursday.


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5.0 from 1 reviews
Strawberry and Lemon Coconut Slice - Paleo, AIP
 
Save Print
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
With an oat-like base, a layer of fresh berries and crumble topping, this Strawberry and Lemon Coconut Slice is perfectly simply, but decisively special.
Paleomantic: Angie Brazzale
Recipe type: Snacks
This fits: Paleo, AIP, Low FODMAP
Serves: 16
Ingredients
  • zest and juice of one lemon
  • 1 tablespoon + ½ cup coconut oil, melted.
  • 1 tablespoon + ¼ cup muscovado sugar
  • ½ cup + 2 cups finely shredded coconut
  • 1 sheet gelatin (or 1 teaspoon)
  • 120 mls water, divided
  • 1 cup cassava flour
  • 1 teaspoon baking powder (omit for AIP)
  • 250 grams fresh strawberries, thinly sliced
Instructions
  1. First, make the crumble topping. Place the zest and juice of the lemon, 1 tablesoon coconut oil, 1 tablespoon muscovado sugar and ½ cup shredded coconut into a bowl. Mix well to form a wet paste and set aside.
  2. Now, for the base. Preheat the oven to 180°C/350°F and line a 28cm/11inch x 21cm/8inch baking tray with parchment paper. Dissolve the gelatin in 60 mls warm water. Place the ½ cup coconut oil, ¼ cup muscocado sugar, 2 cups shredded coconut, the dissolved gelatin, remaining water, cassava flour and baking powder into the food processor and process until thoroughly combined. Press the coconut slice mix evenly into the tray, smoothing with a rubber spatula. Cover with a layer of thinly sliced strawberries, and sprinkle the coconut crumble topping over the top. Using the spatula, score through to make 16 portions.
  3. Bake for 45 minutes, or until the topping is golden.
  4. Remove from the oven. Allow to cool completely before serving. Freeze any portions that you won't be using withing a couple of days.
  5. Enjoy!
3.5.3226

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Related

Filed Under: Autoimmune Protocol, Snacks, Spring / Summer, Sweets and Treats Tagged With: autoimmune protocol, coconut, desserts, fat, lemon, Paleo Recipes, paleo treats, snacks, strawberries

Previous Post: « Black Olive Paste – Paleo, AIP, Low Fodmap
Next Post: How to Program Your Genes for Health »

Reader Interactions

Comments

  1. Carole from Carole's Chatter

    June 8, 2017 at 8:10 pm

    Hi there, this would fit perfectly in Food on Friday: June under the berry theme. Hope you bring it on over. You’ll find the link towards the top of my sidebar. Cheers from Carole’s Chatter

    Reply
    • Angie

      June 9, 2017 at 9:28 am

      Hi Carole, Thanks for letting me know. I’ll pop over! A

      Reply
  2. Andrea Wyckoff

    June 9, 2017 at 7:14 pm

    These look so delicious!! I love all of the ingredients that you’ve used!!

    Reply
    • Angie

      June 10, 2017 at 3:24 pm

      Thanks, Andrea. Ah, yes, the combination of lemon and strawberry is really good – tart and sweet – with the fat of the coconut… can’t go wrong, really! A

      Reply
  3. Miz Helen

    June 13, 2017 at 7:48 pm

    Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    Reply
  4. Janine

    September 3, 2017 at 9:02 pm

    I tried it today and it was really delicious!!!!
    I thought, that it would be to much moisture of the strawberries, but this was no problem.
    Do you think, it would work with frozen strawberries, too? Or what other fruits can you imagine? Just to have some options for winter season…

    Reply
    • Angie

      September 4, 2017 at 7:25 pm

      Hi Janine, Thanks for the feedback – I’m so glad you like it! I’m not sure about frozen strawberries – they lose so much water as they defrost. At the moment, I’m thinking of blackberries and figs, as they’re both ripe where we are. Apples and pears for the cooler months, for sure. Pumpkin in some manner or form could be interesting, too. Maybe with a
      a little finely grated fresh ginger in the topping… Let me know what you come up with! I think I’ll go pick some figs tomorrow! Ang

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

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80% of what you look like and how you feel depends 80% of what you look like and how you feel depends on what you put into your mouth. 80%! The other 20% is divided between how you’re moving, how you’re sleeping, how you’re connecting (with others, yourself, nature & the world) and how you’re thinking, your mindset.

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How To Be Healthy. 3 Factors. 3 Systems. 5 Element How To Be Healthy. 3 Factors. 3 Systems. 5 Elements.

The 3 big factors which impact on health are:
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I was lucky. Because Fiorenzo had his own health p I was lucky. Because Fiorenzo had his own health problems, he came on board when I needed to make big changes. We committed together, and it made - it makes - the whole trip so much easier.

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LIFE OR DEATH? That’s the level of stress that y LIFE OR DEATH? That’s the level of stress that your body/brain is subjected to when you’re metabolically trapped in a Carb Burning Cycle. 

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Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
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