Chocolate Coconut Slice (Top 10 Most Common Food Allergens Free)
Allergy Friendly Recipes- This recipe was submitted by Melissa Toman in February 2024
Allergy Friendly for and free from- Milk/ Dairy, Wheat, Tree Nuts, Peanut, Fish, Shellfish, Soy/Soy/Soyabean, Egg, Sesame, Lupin
Introduction
This recipe originated a long time ago (in a galaxy far, far away) when I was taking Home Economics in high school and quickly became a family favourite. When my son was diagnosed with food allergies my mum - who loves baking with all her ‘grandies’ - felt, like us, a little lost with what she could make with him. So we pulled out all her old, handwritten, recipes (for which this one had found its way into) and started playing with ingredients.
This slice was an instant hit, and works equally as well when substituting the flour and butter with allergy friendly ingredients.
I use a “free from” brand of flour, and a dairy free margarine. I add oats (my son has a wheat allergy and oats are a safe food for us), however I have also made this with quinoa flakes and buckwheat. You could leave these out altogether, however I enjoy the way they make the base slightly firmer and add a mild nutty taste.
Please ensure that you source Gluten Free/Wheat Free icing sugar for the topping.
Always use caution and check labels for food allergens every time you purchase any products before use, as manufacturers can change ingredients and processes at any time.
Ingredients
Base:
- 170g dairy free butter/margarine
- 1 cup gluten free/wheat free plain flour
- 1 cup desiccated coconut
- 1/2 cup sugar
- 1/2 cup oats/quinoa or buckwheat flakes
- 1 tablespoon cocoa powder
Topping:
- 1.5 cups gluten free/wheat free icing sugar
- 1 Tablespoon dairy free margarine
- 1.5 Tablespoons cocoa powder
- Hot water to combine
- Desiccated coconut or wheat free sprinkles to scatter over the top
Method
- Preheat oven to 180oC, line a 24 x 24 square pan (or similar sized slice tray) with baking paper.
- Melt the butter in a large bowl.
- Add in all other base ingredients and stir until combined.
- Bake in oven for 20 mins, cool in tin.
To ice: Place the icing sugar, margarine and cocoa powder to a bowl, add hot water and mix until it makes a thick, slightly stiff icing (I find it usually take between 1 and 2 tablespoons, but depends on the weather and heat of the water).
Spread icing over the slice base and sprinkle with desiccated coconut or preferred sprinkle and set icing in fridge overnight. Remove from tin, slice and enjoy.
Keeps in the refrigerator in an air tight container for around 1 week.
Thank you Melissa for sharing your Allergy Friendly Recipe with the community.
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