Tropical Spelt Slice
For those of you looking for the perfect slice I have just the recipe for you - my Tropical Spelt Slice!
Can a slice be healthy and yummy? Well, as someone who tries to watch what they eat, I am often conflicted when I see recipes online that look amazing but I know will wreak havoc on my digestive system. That is why, whenever I can, I will always use spelt flour - an amazing ancient grain that is much easier to digest and better tolerated by those with wheat issues. It is also much more nutritious than all-purpose/plain flour which can cause sugar spikes and inflammatory issues.
There's a lot of goodness in this slice to enjoy - tangy pineapple, nourishing coconut, warming naked ginger, nutritious almond milk, mixed peel and gorgeous spices! The texture of the base combined with the buttery crumb on top makes it so, so good!
This slice can be eaten warm or cold. It is a firmer slice when cold making it great for lunch boxes but when warmed it has a much softer texture which goes perfectly with some ice-cream or whipped cream.
So go ahead and try my Tropical Spelt Slice. It's been our go-to dessert for a week now!
This is a really simple recipe however if you like texture I think some crushed nuts like hazelnuts mixed into the crumb would be a nice addition
You will know when this slice is cooked when the top is a deep golden brown as pictured.
YOU WILL NEED
432g | 15 ounces | standard tin crushed pineapple in juice (pineapple in syrup will give you a sweeter result)
180g | 6 ounces butter (room temperature)
125g | 4.5 ounces caster/superfine sugar
2 eggs (500/600g eggs)
2 teaspoons vanilla extract
2 teaspoons coconut essence
1 tablespoon rum (purely optional)
1/2-3/4 teaspoon ground cinnamon (depending on your personal taste)
200ml | 7 ounces almond milk (you can also use the carton style coconut milk, regular milk or a blend)
250g | 9 ounces spelt flour (you can use maida/all-purpose flour/plain flour if you wish to)
1/8 cup mixed peel
1/8 cup naked ginger finely chopped
1/2 cup desiccated coconut (this is unsweetened)
80g | 3 ounces spelt flour (you can use maida/all-purpose flour/plain flour if you wish to)
60g | 2 ounces brown sugar
30g | 1 ounce desiccated coconut
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
60g | 2 ounces butter cut into small chunks (room temperature)
Preheat oven to 180C/350F and line a 30cm x 20cm | 12" x 8" dish with baking paper and set aside.
Place your crushed pineapple into a colander to drain and set aside for later use.
In a large bowl and a hand mixer or using a stand mixer add the butter and sugar and beat until pale and fluffy.
Add the eggs and beat until well combined.
Add the vanilla extract, coconut essence, ground cinnamon, milk and mix on low speed to combine.
Add the spelt flour, mixed peel, chopped naked ginger and desiccated coconut. Use a spatula/wooden spoon to mix until well combined OR mix on a low-medium speed on your stand mixer until combined.
Place the mixture in an even layer in your lined baking dish using a spatula to move and even out your batter.
Take your drained crushed pineapple and place the pineapple in an even layer over the batter and use your spatula to create a smooth surface (so the pineapple will be sitting flat in the top of the mixture).
In a small mixing bowl add crumb ingredients - spelt flour, brown sugar, desiccated coconut, ground ginger and cinnamon and give a quick stir to combine, then add the butter and using your hands rub the butter into the mixture to create a "beach sand" texture. Alternatively you can also pop all the ingredients in a food processor and blitz until it resembles beach sand.
Place the crumb evenly over the top of your mixture. You can gently press the crumb into the top a little but don't be too heavy handed.
Bake for 30-40 minutes or until the top is a warm golden brown.
Can be eaten warm for a soft slice and cold for a firmer slice.
MAKES 16 PIECES
Please tag me if you try my recipe at @eatinstylebyferitta on Instagram! I'd love to see your food!