Jam Slice
Jam Slice: Sweet retro delight. Gen-X approved. Riot-worthy taste
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Looking for a sweet treat? Well jam this here slice right in your talk hole.
Jam Slice is a little bit retro, but then so am I. Well at least according to TikTok and Gen Z-ers I am. According to them I do a couple of things that I should hang my head in total shame about….I wear skinny jeans and I have a side part. Shocking I know. But they were taking a swipe at Millenials when they said it, and I’m a generation past that. I’m Gen-X for crying out loud. Does this make my sins better or worse? Am I officially one of the Golden Girls? I’m not sure, but damn it you opinionated little upstarts, I have a double cowlick OK? I either have a side part or a buzz cut. These are my choices. Look Gen-Z, you’re welcome to your opinion, but if you try to cancel Lululemon and Metcons, I will F-ing riot.
For the base
- 2 cups almond meal
- 2 tablespoons coconut flour, sifted
- Pinch of sea salt
- 1/3 cup coconut oil, melted
- 1/4 cup of honey
For the top
- 1 1/2 cups desiccated coconut
- 3 tablespoons honey
- 1 egg
- 3/4 cup Paleo-compliant raspberry jam (I used St Dalfour fruit only jam)
Preheat oven to 180 degrees Celsius.
Grease and line a 20cm square tin. I like to line tin with baking paper so it covers base but is long enough to come up 2 sides with a little overhang to use as ‘handles’ to help lift out the slice when done.
Mix the dry ingredients of base together in a bowl, then stir in the honey and oil until well combined.
Press mixture into prepared tin, pushing to sides and corners, but aiming to have an even thickness.
Bake for 10-12 minutes until browned. Remove and let cool in tin.
Prepare top layer by combining the coconut, egg and honey in a bowl.
When base is relatively cool, spoon on jam and spread evenly over base.
Then crumble top coconut layer over the jam.
Return it all back into a 180 degree Celsius oven and bake for 15 minutes, keeping an eye that the coconut topping isn’t getting too brown.
Remove and let cool in tin before removing and slicing into squares.
Store in fridge.
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