Tropical Spelt Slice

Oh yes my friends, you don't have to dream about a magical world of guilt-free deliciousness - just take a look at this amazing recipe for my Tropical Spelt Slice!

Tropical Spelt Slice | Eat In Style by Feritta

I am often conflicted when I see recipes online that look amazing but I know they create inflammation and will wreak havoc on my digestive system. That's why whenever I can, I will always use spelt flour, an amazing ancient grain that is much easier to digest and offers more nutrition than all-purpose/plain flour which can cause fast sugar spikes and inflammatory issues.

So back to this joyful slice! There's so much goodness 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 versatile slice can be eaten warm or cold. It's a firmer slice when cold making it great for lunch boxes or picnics but when warmed it softens a bit and when served with some natural vanilla ice-cream or fresh cream makes a rather indulgent dessert.

So go ahead and try my Tropical Spelt Slice. It's been our go-to dessert for a week now!

MY TIPS

  • 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 can use plain/all-purpose flour or maida if you wish

  • You will know when this slice is cooked when the top is a deep golden brown as pictured

  • If you can't get easy access to spelt flour, you can search it online:


YOU WILL NEED

Base

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 white spelt flour (you can use maida/all-purpose flour/plain flour)

1/8 cup mixed peel

1/8 cup naked ginger finely chopped

1/2 cup desiccated coconut (this is unsweetened)

Topping

80g | 3 ounces white 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)

METHOD


Base

  1. Preheat oven to 180C/350F and line a 30cm x 20cm | 12" x 8" dish with baking paper and set aside.

  2. Place your crushed pineapple into a colander to drain and set aside for later use.

  3. In a large bowl and a hand mixer or using a stand mixer add the butter and sugar and beat until pale and fluffy.

  4. Add the eggs and beat until well combined.

  5. Add the vanilla extract, coconut essence, ground cinnamon, milk and mix on low speed to combine.

  6. 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.

  7. Place the mixture in an even layer in your lined baking dish using a spatula to move and even out your batter.

  8. 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).

Topping

  1. 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.

  2. 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.


  1. Bake for 30-40 minutes or until the top is a warm golden brown.

  2. Can be eaten warm for a soft slice and cold for a firmer slice.


MAKES 16 DELICIOUS PIECES

Please tag me if you try my recipe at @eatinstylebyferitta on Instagram, I'd love to see your food and show your page some love!