Berry & Coconut Slice (Paleo & SCD)

Berry & Coconut Slice.

I made the traditional version of this slice for my 40th birthday High Tea (including the grains, gluten and sugar.)  How things have changed!  For my 50th, I'll make this one.  No one will even notice the difference! :)
You know, the aim is make treats that no one can distinguish from the 'usual' version.  There's no point if the family won't eat it or don't like it.  All my recipes have to pass the judgement of my Hubby and three teenagers and I can tell you, they are very honest!  They all eat grains, dairy and sugar every day, but not in the treats I make them.  If I'd switched to this way of eating when the kids were younger, things would be a lot different.  But they've grown up eating a normal, healthy diet and don't like any 'weird stuff'. 
I know that trying a new recipe is always a bit risky.  Ingredients can be expensive and nobody wants a flop.  I appreciate the trust you put in me when you try one of my recipes.  I'd love to hear your feedback. :)

Berry & Coconut Slice
Prep time: 15 mins
Cook time: 30 mins
Makes: 16 slices

Ingredients:

For the pastry:
1 + ½ cups almond flour

¼ cup coconut flour

¼ cup coconut oil

1 egg

1 Tablespoon honey

Filling: 1 cup SCD jam or preserve.  See my simple recipe here. :)

For the topping:

2 cups desiccated coconut

1 egg

1/3 cup honey

Instructions:

• Preheat oven to 160 degrees Celsius (320F).
• In a bowl, combine flours, breaking up any lumps.
• Melt coconut oil in the microwave, then add to flours.
• Mix in egg and honey.
• Press mixture into a  20 cm (8 inch) square pan lined with baking paper.
• Bake in oven for 5 minutes.

While that's baking, make the topping:

• Mix coconut, egg and honey together in a small bowl.

• After 5 minutes, take the pan out of the oven and spread with jam/preserves.
• Then spread the coconut topping over the jam.  Press down gently.
• Bake in oven for a further 20-25 minutes.
• Cool in tin.
• Slice when cool.

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