This easy slice recipe quickly disappears in my household before it’s even chilled down! It’s worth the wait though to allow it to chill completely and be sliced up for a snack. The texture is a blend of a toasted coconut crumble pie mixed with an oat cookie in one, and a sweet berry centre. Other berries also work well in this recipe if you wish to mix the strawberries with blackberries or raspberries.
- 2 cups strawberries
- 2 tbs brown sugar
- Zest of half a lemon
- Juice of 1 lemon
- 1 tbs vanilla extract
- Pinch of salt
- 1 tbs chia seeds
Base and topping:
- 1.5 cup oats
- 1.5 cup of flour (a gluten-free alternative can be used)
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1 tsp of cinnamon
- 125g butter plus 2 tablespoons of coconut oil (coconut oil can be used altogether instead of butter for a dairy free alternative)
- Preheat the oven to 180° and line a rectangle tart tin (19cm x 31cm) with greaseproof paper.
- Place the entire base and topping ingredients into a food processor and blend to combine, creating a crumble rather than a fine mix, the oats should remain whole. If the mix is too dry add a little more melted butter.
- Add half of the mix to the tart tin and press down firmly and evenly, bake in the oven for 10-15mins, once it's starting to become golden brown take it out of the oven.
- Meanwhile, add all of the strawberry filling ingredients to a small saucepan except the chia seeds. Place the lid on and allow to simmer on a medium to low heat for 10 mins. Once the strawberries have become soft, take the pan off the heat and add the chia seeds. Allow the pan to sit for 10-15 mins while the Chia seeds expand and soak up the excess liquid.
- Spread the strawberry filling evenly over the base of the tart, and then add the remainder of the crumb mix and gently press down. Place it back in the oven for 15mins, once it is golden brown take it out of the oven and allow it to cool before placing it in the fridge for at least 2hrs to firm up before slicing.