As people that live for dessert, we often don’t let ourselves splurge on it because of the feeling it gives our tummies afterwards. Gluten, sugar, and more make us feel lethargic, bloated and defeated. Fear not, because our resident “healthy dessert” guru Jacqueline Alwill decided enough was enough and created what we’d dub a gift to even the most dedicated sweet tooth. Delight yourself in a Rhubarb Kakadu Plum Slice that’s to die for and … gluten-free!
Tip:
Most of the products you’ll use here, you’ll have extra of! Buy just enough fruit for a serving this time around, and next week you can recreate this dish with the other ingredients like eggs, coconut milk, and coconut flour! We’ll probably get enough groceries for two weeks, to be honest.
RHUBARB KAKADU PLUM SLICE
GF / DF / RSF
Serves 12-14
- 3/4 cup coconut oil, melted
- 2/3 cup maple syrup
- 1 teaspoon vanilla essence
- 1 tablespoon Kakadu plum powder
- 4 eggs
- coconut milk (1/2 cup)
- 1/2 teaspoon bicarbonate soda
- 1/2 cup coconut flour
- 1 1/2 cup almond meal
- pinch sea salt
- ½ bunch rhubarb, trimmed and sliced
Preheat oven to 180C and line a 16 cm x 24cm cake/slice tin with greaseproof paper. In a large bowl, whisk together coconut oil, maple syrup, vanilla, eggs, Kakadu plum powder and coconut milk. Fold bicarbonate soda, coconut flour, almond meal, and sea salt through the wet ingredients until well combined. Pour mixture into tin. Arrange rhubarb over the top of the brownie mixture. Place in oven to cook for 40-45 minutes. Allow to cool in tin before slicing and serving.
This wholesome recipe provided by nutritionist and author, Jacqueline Alwill, @brownpapernutrition. To order the newly launched Brown Paper Eats vegetarian and vegan, ready-made, home-delivered meals head to www.brownpapereats.com
Follow Nutritionist and Founder Jacqueline Alwill at @brownpapernutrition @brownpapereats or visit her at www.thebrownpaperbag.com.au!
And if you’re craving something savory, check out how to make an immunity-boosting brunch and coconut tartare bowl here.
