Gluten and Dairy Free Berry Almond Slice
For the filling
2 cups mixed berries, fresh or frozen
1/2 cup rice-malt syrup
2 tbsp lime juice
205g packet Leda Arrowroot Biscuits
1/2 cup melted coconut oil
1 cup flaked almonds
2 tbsp coconut sugar
1 tbsp melted coconut oil
1/4 cup shredded coconut, to serve
Preheat oven to 180°C/160°C fanforced. Grease and line 20cm x10cm loaf pan or dish extending paper over edge for easy removal.
Combine half the berries, rice malt syrup and lime juice in small saucepan and stir over low heat and slowly bring to the boil.
Simmer, uncovered, stirring occasionally for 20 mins or until mixture thickens. Allow to cool for 10 mins then stir in remaining berries.
Place Leda Arrowroot Biscuits in bowl of food processor and process until finely chopped. Add melted coconut oil and pulse again until combined.
Press biscuit crumb into pan, then spread with cooled berry mixture. Bake for 40 mins.
To make topping, combine flaked almonds, coconut sugar and coconut oil, then mix well to coat almonds.
Spread mixture over baking tray and place under grill or in hot oven until sugar dissolves and has caramel appearance.
Sprinkle over berry mixture along with shredded coconut before serving.
Makes 10 slices.