Wintery but oh so beautiful is this slice and easy too! We’ve collaborated with our neighbours at Bondi Wash this month on Brown Paper Eats with a gift with purchase, so it only seemed fitting to also gift you the recipe for this divine slice created using Aussie native ingredients like kakadu plum.
I’ve written another piece on the nutrition highlights of this Australian grown fruit and they are insane – have a read over here. If you’re here just for the juicy deliciousness, then get your apron out and jump into the kitchen with this recipe… J x
RHUBARB KAKADU PLUM SLICE
GF / DF / RSF
Serves 12-14
3/4 cup coconut oil, melted
2/3 cup maple syrup
1 teaspoon vanilla essence
1 tablespoon kakadu plum powder
4 eggs
1/2 cup coconut milk
1/2 teaspoon bicarbonate soda
1/2 cup coconut flour
1 1/2 cup almond meal
pinch sea salt
½ bunch rhubarb, trimmed and sliced
Preheat oven to 180C and line a 16 cm x 24cm cake/slice tin with greaseproof paper. In a large bowl, whisk together coconut oil, maple syrup, vanilla, eggs, kakadu plum powder and coconut milk. Fold bicarbonate soda, coconut flour, almond meal, and sea salt through the wet ingredients until well combined. Pour mixture into tin. Arrange rhubarb over the top of brownie mixture. Place in oven to cook for 40-45 minutes. Allow to cool in tin before slicing and serving.
