Gluten Free Coconut Jam Slice (Low Fodmap*, Dairy Free)


Here’s another yummy sweet treat recipe I made the other day to take as a sweet treat to the Royal Adelaide Show, I took alot of snacks and our own lunch to save money, as you can imagine taking 5 kids to the Royal Adelaide Show is very costly so we save some extra $ by taking our own food and drink.  We went on Friday September 7 which was my eldest sons 13th birthday….I’m the mum of a teenager now!!!

Here’s my lot at the show…..what a mass of showbags they have, many were stuffed in other bags too!  It’s been 3 years since we all last went to the show….and as you can see Dylan wasnt happy…..thats because we were getting ready to go home and someone didnt want to go but after a few hours and spending too much money it was time to go home and rest rest rest!!!

This slice is so yummy, no one will know its gluten free either!  My kids were most impressed with this one.  For those following the low fodmap diet please look at your jam carefully as some can be sweetened with juice instead of refined sugars, I find that Ananoth brand suits me and doesnt affect me.  Please assess your own tolerance though.

This is great for any afternoon tea or kids school treat.  This is low in refined sugars, only whats in the jam, as I use rice malt syrup for sweetness for the bottom and the topping unlike most normal recipes which have sugars in the base and topping.  As for what flavour jam, thats totally up to you.


Coconut Jam Slice

3/4 cup amaranth flour

1/4 cup tapioca starch

1/2 tsp xanthan gum…..or instead you can replace the xanthan gum, starch and amaranth flour for 1 cup of plain flour

110 grams coconut oil or butter melted

1/4 cup rice malt syrup

3/4 cup jam (flavour of your choice, I used strawberry)

2 cups shredded unsweetend coconut

2 eggs, beaten

1/4 cup of rice malt syrup


Preheat oven to 180 degrees C.  Line a small slab baking tray (I used a 16 x 26cm size one).  Cover with baking paper, with all my slices and cakes and breads i make sure i have baking paper hanging over the sides to make it easy to lift out.  In a bowl combine flour, xanthan gum and starch and whisk to combine.  Then add melted butter or coconut oil and the rice malt syrup and mix to combine.  Pour into your prepared baking tray and press evenly into the tray.  Bake for about 12 minutes.    Take out the oven and allow to cool for about 20 minutes then spread the jam evenly over the base.  While the base is cooling though you can prepare the topping.  In another bowl  add the coconut, rice malt syrup and beaten eggs and mix to thoroughly combine.  Spoon over the top of the jame making sure the entire base is covered with the topping. Place back into the oven for another 18-20 minutes.  Allow to cool in the tray then carefully remove.  If you try to lift it while its hot its quite delicate and can break.  I recommend letting it cool a while in the pan first before lifting out.  Cut into squares when cool.


I’d also love to share with you all an awesome cake my 11 year old daughter decorated for her special secret class project. “Wolves at night”  cake was her secret project, the kids could choose anything they wanted to, didn’t have to be food but it was a secret until presentation day in the class.   I made the cake for her (dairy free vanilla cake) as she was at her Dads until the evening before the project was due but a few weeks ago she made wolves as cake toppers,  she chose to make a wolf cake as she loves wolves.  To make the moon she used white and a little grey fondant were roughly mixed in to create a fleck look then a rounded cake utensil I had was used to make craters in the moon….pretty clever hey!  She did a good job, fondant isnt easy to work with either, a few rips but I told her to hide them and make it the back of the cake.


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