I was a big fan of traditional Louise slice and this creation is a nod to that.

INGREDIENTS

Base & Topping

1 ½ Cups coconut flour

1 ¾ Cups almond flour

1 Cup of coconut sugar

Pinch of salt

1 teaspoon of fresh lemon juice

1 Cup of cold coconut oil, chopped into small pieces

Filling

4 eggs

½ Cup coconut flour

1 Cup maple syrup

1 Cup of coconut milk

1 teaspoon of fresh lemon juice

1 ½ teaspoon vanilla extract

1 Cup no sugar berry fruit spread

DIRECTIONS

Pre-heat your oven to 175 C and line a slice tin with baking paper.

Put the base/topping ingredients into the bowl of a food processor fitted with an ‘S’ blade.  Pulse until the mixture starts to clump together.  Depending on the weather and moisture content in your almond flour etc. you may need to add a little bit of water, but it you do, please go carefully.  Use icy cold water and add it a drop at a time.  Once your mixture is clumping together tip it out on to a clean bench and knead lightly.  Separate 1 Cup of the mixture and put aside for the topping.  Press the rest of the mixture into your lined slice tray and place in the oven to bake for ~10 minutes or until golden.  Remove from the oven and let cool for 15 mins while you make the filling.

Place all your filling ingredients, except the berry fruit spread into your food processor (I didn’t even bother to wipe mine out from making the base/topping) and whizz to combine.  Spread the berry fruit spread over the slightly cooled base and then pour the rest of the filling over the top.  Crumble the 1 cup of reserved topping over the top and place in the oven to bake for another 50 mins or until the topping is golden brown.  Let cool completely and then refrigerate.  I personally think this is best the next day, but suit yourself 🙂