Gluten Free Louise Slice
Method
- Preheat your oven to 160 degrees and line a flat baking tray with baking paper.
- Combine all dry ingredients in a large mixing bowl, and stir well to combine.
- In a seperate mixing bowl, combine melted butter, vanilla essence and egg yolks, and stir well. Reserve egg whites for topping.
- Add egg yolk mixture into the dry mixture, and stir. Once combined well, spread mixture into the pan and ensure it is completely flat. Bake in oven for 10-12 minutes until golden brown, or until a toothpick comes out clean, then remove and set aside.
- Turn oven down to 150 degrees. Once base has cooled for ten minutes, spread a thick layer of jam over top. Set aside again.
- In a medium mixing bowl, beat egg whites on high speed until stiff peaks form. Add in maple syrup and beat again. Stir through coconut, then spread a thick layer of the meringue topping over the jam base.
- Place slice into over for 20-25 minutes, or until the meringue is lightly golden and brown all over. Turn off oven, leaving slice in oven for a further 10 minutes before removing and placing on a wire rack to cool.
- Slice as desired. I cut the bars into long rectangular pieces, but you may want to cut them into smaller pieces if you are serving a larger group.
Ingredients
- 200grams almond meal
- 1 tsp baking powder
- 1/8 tsp salt
- 3 egg yolks – beaten well
- 1/2 cup cocoa
- 1/2 cup cocoa nibs/chocolate chips
- 1 tbsp maple syrup
- 80grams butter, melted and smooth
- 1 tsp vanilla essence
- 1/2 cups berry jam (I used raspberry chia jam)
- 3 egg whites
- 3/4 cup of desiccated coconut
- 1 tbsp maple syrup
