Recipe: Low Carb and Sugar Free Coconut and Raspberry Squares

As  you know, I am always looking at ways of adapting recipes to be more diabetes friendly.  To me, this means lowering both the carb and sugar content as I find my sugars so much easier to control when I am eating this way.  I was on a train from Liverpool to London a couple of days ago and, through bad planning and getting late, had omitted to bring any lunch with me and had run out of time at the station to buy something appropriate.  I was STARVING so went to the on board shop in the vain hope that they might have something I could munch on.  I perused the rather disappointing selection of sandwiches and cakes and managed to persuade myself that I could definitely wait until I got home as it wouldn’t be worth it to eat something from here.  Whilst I was looking, however, I did notice a rather tempting looking Coconut and Raspberry slice…I picked it up and had a little look before promptly putting it back when I saw the combined carb and sugar count eeek!  It had, however given me an idea for a baking experiment that I was keen to try when I got home.  I made my version that veryb evening and, amazingly, they turned out rather splendidly – first time as well!  I therefore thought it would be nothing but rude of me not to share my discovery with you…..


INGREDIENTS

BASE

100g Margarine

100g Ground Almonds

50g Granulated Sweetener (I used candarel….other brands are available!)

85g Desiccated Coconut (unsweetened)

3 x Large Egg Yolks

MIDDLE

250g Raspberries

20g Chia Seeds

20g Granulated Sweetener

TOP

3 x Large Egg Whites

10g Granulated Sweetener

50g Desiccated Coconut (unsweetened)

Coconut Flakes for sprinkling


METHOD

  • Grease a baking tray (4 inches by 8 inches is perfect)
  • Combine all the base ingredients until it forms a dough
  • Press the dough into the greased baking tray
  • Put the raspberries, sweetener and chia seeds in a pan with 1tbsp water and heat until boiling and the raspberries break down
  • Keep bubbling for 5 mins until the mixture starts to thicken
  • Spread the ‘jam’ mixture over the dough
  • Whip up the egg whites until stiff
  • Stir in the sweetener and desiccated coconut
  • Put the topping over the jam layer and smooth out so even
  • Sprinkle with coconut shavings
  • Bake at 180 degrees for 35 – 40 minutes until brown on top
  • Leave to cool slightly before chopping in to squares
  • Enjoy warm with some greek yoghurt or pack up for your lunch box the next day

YUMMMMMM!


 


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