Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 1 3/4 cup desiccated coconut (save 1.5 for later)
- 1teaspoons vanilla extract
- 1tablespoons honey
- 1 orange juiced and rind, finely grated
- 125grams reduced-fat spreadable butter, melted and cooled
- 3/4 cup almond meal
- 2 egg (save one egg for later)
- 250grams dried figs, finely chopped
- 1 cup gluten free plain flour
Method
Step 1 of 6
Preheat oven to 180°C. Line a 18x28cm baking pan with baking paper leaving sides to overhang.
Step 2 of 6
Combine flour, almond meal and 1/4 cup of coconut in a bowl.
Step 3 of 6
In a separate bowl, lightly whisk butter, honey and one egg yolk together.
Step 4 of 6
Stir wet ingredients into dry ingredients and mix well to combine. Press mixture over base of lined pan. Bake for 15 minutes or until pale golden in colour.
Step 5 of 6
Meanwhile, place figs into a small saucepan with orange rind and juice. Stir over low heat for about 5 minutes until thick and jam like. Set aside to cool.
Step 6 of 6
Spread fig mixture over base. Whisk egg white with second egg and vanilla together in a bowl. Stir in remaining coconut and spread roughly over fig. Bake for 20 minutes until golden. Cut into squares or fingers and serve.
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