Coconut and Jam Slice

Recipe adapted from BBC Good Food Magazine

Base
180g Caster sugar
90g Desiccated coconut
300g Wheat free plain flour (or Plain flour if you can eat wheat)
200g Dairy and Soya free spread

Filling
300g Jam (I used blackberry for these)

Topping (above picture only uses 1/2 topping as I ran out of coconut!)
210g Desiccated coconut
50ml Oat cream or Coconut cream
60g Marshmallows (preferably white!) - check wheat free

Preheat oven to 180°C.

Rub spread into base ingredients until combined - like making crumble.

Grease and line a 20 x 30cm tin with non-stick baking parchment (I used grease proof paper, but they stuck in some places). Tip in base and press down lightly to cover the base.

Bake for 20mins (or until golden).

Cool slightly before spreading on the jam.

Heat 'cream' and marshmallows until melted, stir in the coconut.

Sprinkle onto the jam and bake for a further 15-20mins until lightly toasted on top.

Cool completely before slicing.