#dairyfree #glutenfree
Best tucked into straight from the fridge, one bite and the light coconut meruinge-like topping breaks to allow the cold raspberries to burst their brilliance inside your mouth. These aren’t meant to look perfect, let the jam ooze where it wants to ooze, and the raspberries stain the batter as they please. They’re pretty in their inconsistent vibrancy and taste a treat!
Base Ingredients:
140g coconut oil, softened
60g xylitol or caster sugar
1 free-range egg, beaten
1 teaspoon of vanilla extract
100g of rice flour
75g tapioca flour
1 teaspoon of baking powder
1 teaspoon of xantham gum
50 ml of soy milk
175g cane sugar-free raspberry jam
250g raspberries (if frozen, thawed)
Topping Ingredients:
100g coconut oil, softened
150g xylitol or caster sugar
2 free-range eggs, beaten
225g desiccated coconut
60g rice flour
Thinly grated rind of 1 lemon
Method:
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