Wednesday, 8 July 2015

Date & Coconut Slice with Lemon Icing


Some of my favourite moments these days involve spending time with good friends.  I treasure it now more than ever before, and consider myself so very lucky to have such dear friends with whom I can cry with, laugh with, bounce ideas off, and solve the worlds problems with!  But most of all just that companionship, that understanding (even when we may see things differently), that support and knowledge that someone is really there for you - as much as you are there for them.  I mean, you can't trivialise that.  That true friend is often years in the making, or sometimes not many years at all.  But either way, it's a precious thing I have in my life, and I try not to take it for granted, ever.
So this is to you, my dear friends.  You know who you are.  You are special to me and I thank you for giving me such richness in my life.  I try hard to give that back to you.  Here's to you and me, and the good times we've had, and the good times that lay ahead.  The greatest way I give love is through food.  And here is some love in a slice!  How lovely it would be to know that this slice created another special moment between two good friends.  Enjoy...




 Date & Coconut Slice with Zesty Lemon Icing

Ingredients - Slice

8 Medjool Dates, pitted
1 c (60g) shredded coconut (preferably organic to avoid the preservative 220)
120g butter
1 tbs coconut syrup (or maple syrup or golden syrup)
1.5 c (200g) gluten free SR flour
70g rapadura sugar (or raw, coconut, brown)

Ingredients - Icing

2 c icing sugar (sieved if lumpy)
2 tbs softened butter
finely grated rind and juice of 1 lemon

 Method - Conventional

  1. Preheat oven to 180 degrees celcius.  Line slice tray with baking paper.
  2. Chop up dates as chunky or fine as you would like in your slice.
  3. Melt butter and coconut syrup together over low heat until butter is just melted.
  4. In a large mixing bowl, mix together coconut, flour and sugar.  Stir through dates.
  5. Stir through melted butter mixture until all combined well.
  6. Press into prepared slice tray.
  7. Bake for 20-25 mins for a softer slice or 30 minutes for a slightly crispy slice.
  8. For icing, mix butter and icing sugar together with a wooden spoon until evenly combined.  Add lemon rind and juice and whip until smooth.
  9. Once slice is cooled, spread over icing mix.  Slice into 7 strips length-wise and then 4 width-wise, making 28 small squares.

Method - Thermomix

  1.  Preheat oven to 180 degrees celcius.  Line slice tray with baking paper.
  2. Place dates and coconut in TM bowl and press Turbo 4-6 times, depending on how chunky you want the dates in the slice.  Set aside but no need to clean the bowl.
  3. Add butter and coconut syrup to TM bowl and melt on speed 2, 80 degrees for 2.5-3 minutes, until melted.
  4. Add the date mixture, flour and sugar to the melted butter mix.  Mix together on REVERSE, speed 2 for 10-15 seconds, or until thoroughly combined. 
  5. Press into prepared slice tray.
  6. Bake for 20-25 mins for a softer slice or 30 minutes for a slightly crispy slice.
  7. For icing, just rinse out TM bowl with hot water to get the remaining mix out.  Add icing sugar, lemon rind and butter.  Whip on speed 8 for 10 seconds.  Squeeze lemon juice onto lid, allowing the juice to flow into the bowl and the pips to remain on the lid.  Whip for a further 20 seconds on speed 8 until smooth.
  8. Once slice is cooled, spread over icing mix.  Slice into 7 strips length-wise and then 4 width-wise, making 28 small squares.

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