Strawberry Rhubarb Coconut Slices
Strawberry Rhubarb Coconut Slices - Vegan baking fun with an exotic touch
Healthy, because
Even smarter
Nutritional values
Our body can break down and process the medium-chain fatty acids found mainly in coconuts particularly easily and quickly. Together with the fiber of the tropical fruit, they evoke a long-lasting feeling of satiety.
For even more fiber, minerals and vitamins, you can use whole wheat flour instead of spelt flour type 630. Fruit coconut slices also taste great with other types of fruit. How about mango-passion fruit, for example?
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 83 mg | (2 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 11 ozs Spelt flour (Type 630)
- 1 tsp Carob
- 2 ¼ ozs Shredded coconut
- ½ tsp Baking powder
- 1 pinch salt
- 7 ¼ ozs Powdered sugar from Raw cane sugar
- 6 ½ ozs vegan Margarine
- 1 ¾ ozs Soy milk
- 7 ozs Strawberry-Rhubarb- fruit spreads (at least 75% fruit content)
- 2 Tbsps lemon juice
- ½ tsp dried Strawberries (as powder) for sprinkling
Preparation steps
For the dough, mix both flours, 3 Tablespoons grated coconut, baking powder, 1 pinch of salt and 3.5 Tablespoons powdered sugar. Add margarine in small pieces and knead in with 2 Tbsp soy milk. The dough should no longer stick, add a little flour if necessary. Divide dough in half and roll out each half between 2 layers of baking paper to the size of 8" x 12". Chill dough layers with the baking paper in the refrigerator for about 1 hour.
Place a layer of dough on a baking sheet and peel off the top baking paper. Spread the fruit spread thinly on the dough, leaving about 1-inch free towards the edge. Remove the top baking paper from the 2nd layer of dough and place the layer on the fruit spread, remove the 2nd baking paper. Bake the cake in the preheated oven at 180 °C / 350 °F for 20-25 minutes. Then remove from oven and let cool for 15 minutes.
Mix remaining powdered sugar with lemon juice and remaining soy milk and spread thinly on the still lukewarm cake. Sprinkle everything with remaining coconut flakes and strawberry fruit powder and let cool.
