Makes 15
INGREDIENTS
- 150g almond meal
- 60g coconut flour
- 60g shredded coconut
- 50g tapioca flour
- 1 tsp ground cinnamon
- 2 ½ Tbsp coconut sugar
- 40g solidified coconut oil
- 60ml (¼ cup) honey
- 1 egg
- 2 tsp finely grated fresh ginger
- 350g trimmed rhubarb, chopped (about 1.5cm pieces) topping
- 1 eggwhite
- 2 Tbsp honey
- 100g (1 ½ cups) shredded coconut
METHOD
- Preheat oven to 180°C/160°C fan forced. Grease a 16 x 26cm slice pan with coconut oil and line with baking paper.
- Process the almond meal, flour, coconut, arrowroot, cinnamon and 1 ½ Tbsp sugar until well combined. Add the coconut oil. Process until well combined. Add the honey, egg and ginger. Process until a sticky mixture forms. Press into the prepared pan. Bake for 14-15 minutes or until golden. Set aside to cool.
- Meanwhile, place the rhubarb in a baking dish. Sprinkle with the remaining sugar. Bake for 15 minutes or until the rhubarb is tender but still holds its shape. Set aside to cool.
- For the topping, whisk the eggwhite and honey in a large bowl until frothy. Stir in the coconut until well combined.
- Scatter the rhubarb over the base, leaving any juices behind in the baking dish. Sprinkle with the topping. Bake for 20 minutes or until golden. Cool in pan. Cut into 15 pieces.
