I’ll keep this short and sweet, just like the recipe.
This little treat has been the absolute winner of all the lunchbox foods I’ve cooked this year. Not just because Tyler loves it so much, or because it’s pretty benign as far as treats go. Although that’s true, I’m calling it the winner because it is just so easy for me to make.
I make most of Tyler’s lunchbox food on a Sunday, getting ready for the week ahead. That forward planning has made a huge difference to our morning routine, and a very important one now that he has started big school. All I need to do in the morning is throw a few pre-made bits and pieces into the lunchbox, cut up some fresh fruit, and some veggie sticks (because there’s usually a dip to dip them in).
And, now that Tyler is getting a liiiiittle better at remembering to eat his lunch at school, I’m packing an extra treat each day. Coconut slice is one of his favourites, and mine too, so it features in the treat box pretty often.
When coconut slice is on the Sunday Lunchbox Plans, it’s the one I start with. It takes no time at all to get into the oven, and while it bakes for around 30 mins, I start on the next items on the list. Easy peasy.
With just a handful of ingredients and a sprinkle of time on a Sunday, you can have this grain free & dairy free treat baked and ready to pop into your kids lunches for the week, too! Oh, and it’s nut free as well – safe for school!
It’s also fantastic for a bring a plate event, kids party, you name it. Quite a few people have been hanging out for this recipe, so here you go!
- coconut oil, for greasing the dish
- 150g desiccated coconut (make sure you get unsulphured, as coconut often has preservative 220 added)
- 30-60g maple syrup (50g is our 'sweet spot')
- 50g [url:4]sultanas
- [/url]
- 30g goji berries (or, truly decadent, skip the sultanas and up it to 80g goji berries)
- 50g cacao nibs
- 3 eggs
- 1 tsp vanilla essence (optional)
- Preheat oven to 190 degrees Celsius and grease a 9 inch or 20cm round pie dish (I like to use coconut oil in keeping with the coconutiness of this recipe).
- Place all ingredients in your Thermomix bowl and mix for 10 seconds on reverse, speed 3.
- Empty the mix into your pie dish and squoosh it down with the palm of your hand - try to keep it at an even height throughout the dish.
- Bake for 25-30mins until the edges are browned and the top if slightly firm to the touch.
- Allow to cool for 10 minutes before cutting into squares, leaving it in the tin until completely cooled.
Enjoy!
What’s your favourite treat to pack in a lunchbox?
Comment below and we can all trade ideas and inspire others!
What are sultanas? I haven’t heard of them before but the recipe looks great!
Hi Mary! Sultanas are a small raisin (but not as small as a currant!). In the US, all dried grapes fall under the umbrella term ‘raisin’ but here in Australia we call them sultanas and raisins just to complicate things. 😉
Any raisin will do fine in this recipe, the size doesn’t matter. I hope you try it, and enjoy it!
Sarah xoxo
Hi Sarah, I love anything coconut and this sounds really yummy! I want to try this reciepe , however, I need a little help with the method. I have converted your metric measurements to US Customary. Could you explain the Thermomix, reverse – speed 3 to something familiar in the US?
I’m thinking put everything all together in a food processor with the S blade and process for 10 seconds? Or should the eggs be beaten first and then proceed? Or do I use a blender?
Appreciate your help! Sorry, I don’t know much about the kitchen workings from our friends “down under “! Thanks!
Hi Nancy!
Thanks for commenting. I’m happy to help you with the method for this recipe. 🙂
The Thermomix has a blade that spins backwards when you don’t want to chop things up. If you have a food processor with a completely blunt blade (I’m not sure what an S blade is?) and a low speed option, that would work just fine. Otherwise, a mixing bowl, a spoon, and a tiny bit of elbow grease is a perfectly acceptable substitute! I would beat the eggs with a fork before adding to the remaining ingredients and mixing well with a spoon.
I hope you enjoy it!
Sarah xoxo
Thanks Sarah ! Manual method it shall be. Can’t wait to try it. Thanks again !
Hi, what size “pie dish” do you use? 20 x 30cm maybe? Do you use a glass or metal container? Thanks, Tracey
9 inch round (20 cm round). I use a glass pyrex one, but metal would work just as well. Enjoy! 🙂
Thanks for the recipe! I have 2 kids who are anaphylactic to egg unfortunately! Have you ever tried any substitutes like chia gel or flaxseed? I suppose I will give it a go, but dont want to waste time if you think it wont work! Thanks so much for posting! 🙂
I think you can give it a try! I would be tempted to grind the chia seeds first before adding water to make the gel – just to ‘disguise’ the chia seeds a little. The eggs are purely there for binding in this recipe, not for adding air… So egg subs you would usually use for baking should be okay. I can’t say I’m all that experienced in egg subs, but I reckon it’s highly likely that you can find a good substitute. Chia gel would be the best bet, so start with that and see how it goes! 🙂
Thanks so much! Will let u know how it goes 🙂
Hi Sarah! I’m loving that you’re getting so much traffic from Americans and having to explain things. And so cool that you’re turning everyone onto slices. We don’t really do “slices” here. It looks great. I’m going to make it!
Angela!!!! HI! 🙂
I hope you guys are really well. Enjoy the coconut slice! xoxo