Coconut and strawberry slice for lunch boxes

As the weather starts to cool off over autumn, the berry season starts to draw to an end. So why not make the most of those end-of-season berries by making a delicious wholefood coconut and strawberry slice for the kids’ lunch boxes?

Strawberries are super low in calories, yet jam-packed with vitamin C and flavonoids (more so than oranges!) and are a good source of folate, potassium and antioxidants to keep your cherubs’ immune systems nice and robust as we move closer to the winter months.

If your kids are not fans of strawberries, you can substitute for blueberries or raspberries, or even make the most of end-of-season stonefruit, like nectarines and peaches. They all work really well in this recipe.

Coconut and strawberry slice

Vital stats – gluten-free, dairy-free, nut-free

Ingredients:

80g rapadura or coconut sugar

40g tapioca (arrowroot) flour

50g coconut flour

2 tsp of GF baking powder

10g shredded coconut

1/4 tsp salt

Rind and juice of 1 lemon

70g coconut oil (or butter), melted

4 eggs, lightly beaten

60g coconut milk

1 punnet of strawberries

Method:

1. Add all dry ingredients to a small bowl and mix to combine.

2. In a small saucepan, melt butter/oil and then add coconut milk, lemon juice and eggs and mix well to combine (taking care not to ‘scramble’ the eggs).

3. Combine wet and dry ingredients and mix well.

4. Spread into a 8x11 slice tin and decorate with sliced berries (or stonefruit).

5. Bake at 160°C (fan-forced) for 30 minutes, or until golden around the edges.

6. Cool and cut into small individual lunch box-size pieces and freeze, so you can grab a small piece to put into their lunch box each day – it will be defrosted by morning tea!