We’ve moved out of the cooler seasons and right into Spring. Already, the weather has taken a warmer turn and suddenly heavier, soul-warming dishes are not as appealing anymore. Instead, fresh fruit and vegetables and tropical flavours are on the menu! I love making slices, they’re so simple to make and easy to share. I find that with a slice, you can exercise a little more portion control (that is unless you go back for several serves).
I teamed up with Natvia again this month to create this delicious sweet treat for you minus the sugar. Natvia is a stevia sweetener made from 100% natural sources and it is the healthy alternative to artificial sweeteners and in particular, sugar. A great alternative for those looking to reduce their sugar intake, lose weight, or have been diagnosed with diabetes. Natvia is made from a combination of the stevia plant and a naturally occurring nectar called erythritol. As Natvia is made from natural sources, it doesn’t have the chemical taste of other brands of artificial sweetener, and is my sugar-substitute of choice. You can purchase Natvia from all major supermarkets. See more here.
Lemon, passionfruit and coconut – three flavours that work so well together and give you the sense of warmer climates in every mouthful. This slice is one of my new favourites – a crumbly, biscuit base with a soft, almost custard like texture. I love the tang of lemon in any type of dessert and toasting the coconut give the slice an naturally sweet and nutty flavour. Enjoy this dessert after dinner or for afternoon tea, with friends and out in the sunshine.
While this slice does not include sugar, the carbohydrate content and calorie count still means that it is something to be enjoyed in moderation.
Lemon, Passionfruit and Coconut Slice
- 125 g butter , softened
- 1 cup Natvia Natural Sweetener
- 1 tsp vanilla extract
- 2 1/2 cup all-purpose flour
- 3 tsp lemon zest
- 1/2 tsp baking powder
- 3/4 cup desiccated coconut , toasted
- 3 eggs
- 170 g tin passionfruit pulp
- 2 tbsp lemon juice
Preheat oven to 180ºC. Lightly grease a brownie tin and line with baking paper.
Using a mixer, cream butter, half a cup of Natvia and vanilla together until pale and fluffy. Fold in one and a half cups of flour and two teaspoons of lemon zest. Mixture should be soft and crumbly. Press into the prepared brownie tin with the back of a spoon and bake in the oven for 20 minutes or until golden.
In a bowl, combine remaining one cup of flour, baking powder and coconut. In a separate bowl, add eggs, remaining half cup of Natvia, passionfruit pulp, lemon juice and one teaspoon of lemon zest. Add dry ingredients to wet and mix well. Pour oven base and bake for a further 20 minutes until firm to the touch.
Allow to cool in the tin before cutting into squares to serve.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This post is sponsored by Natvia, however I use their products in all of my cooking and baking anyway. All opinions are my own, and I would never recommend a product I didn’t believe in.8