I’ll feel pretty bad if I did not even attempt to make something for Steph’s That Recipe Seems Very Familiar…event. Here at my Textiles course we’ve been having weekly bake sales at the RMIT Brunswick campus to raise funds for our graduate show in November. (Would you like to make a small contribution to the show? You’ll even get some goodies in return plus an invitation to the opening night! Woo!) Some members of the course have been ridiculously uncooperative and refused to take something to the stall, so it’s been the same few people baking weekly. It’s tiring. But I bake my vegan goodies anyway.
So I attempted Steph’s tried and tested Coconut and Jam Slices, I’ve made it once, I’ve also eaten the original. Unfortunately, I ran out of coconut after the base layer! FAIL! A frantic search online yielded a Bakewell Jam Slice that I’ve never heard of. It was slightly gooey when warm, but firmed out after chilling in the fridge. I think it needs double the amount of almond mixture, and perhaps even make almond croissants if I refined the almond filling!
Almond Jam Slices
(base layer via vegan about town, other bits adapted from bestrecipes.com and jeenaskitchen)
Base:
150g plain flour, 2 tsp baking powder, 1 tsp salt, 90g raw sugar, 2 chinese soup spoons of apple sauce, 20g nuttelex, and 30g dessicated coconut.
1. Preheat oven to 210C.
2. Mix the dry ingredients, then rub in the apple sauce and nuttlelex until coarse and crumbly. (The food processor might be a good substitute for this step)
3. Line a 9″x9″ baking tray with baking paper, then press the base in firmly, prick with a fork before baking for 10 minutes. Remove to cool, and reduce oven to 180C.
Filling:
Jam (of any flavour!)
100g almond meal, 75g raw sugar, 1.5 chinese soup spoons apple sauce, 25g nuttelex.
4. Spread jam evenly over the cooled base layer.
5. Mix all the almond filling ingredients in a bowl, then spread this evenly over the jam (I sort of just made little dollops…)
6. Bake for 30-35 minutes, until top browns nicely. Remove from oven, slice preferably when completely cool.