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Paleo Jam Slice
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.
