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Prep 15 mins
Cooking 45 mins
Makes 20 pieces
Feel free to swap the cranberries for raspberries or any other seasonal fruit. We just love the tart flavour of the cranberries. And same goes with the nuts; walnuts or toasted hazelnuts would also be delicious here. A really easy, handy slice recipe – we hope you like this one.
Preheat oven to 180C and grease and line a large loaf tin.
Combine 1 cup of the flour, the lemon zest and the icing sugar in a medium-sized bowl. Add the butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. Press evenly into the cake tin and bake for 15-20 minutes or until a pale golden colour.
Combine the sugar, remaining flour and eggs in a bowl (use the same one as before and don’t worry about washing it, it won’t matter!). Pour this mixture over your baked base and top with the berries, nuts and coconut. Return to the oven and bake for a further 30 minutes or until the topping has turned a gorgeous golden brown.
Let cool then cut into squares and store in an airtight container.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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