Egg Free Blueberry Coconut Slice
Lovely Feedback
Jump to RecipeA little while ago I had a lovely email from a lady by the name of Janet who thanked me for the egg and dairy free date loaf recipe on Milly Molly and Me. Janet’s email made realise how important it is to provide recipes for different dietary needs and how it can be possible to adapt recipes for different dietary requirements. So I tried Egg Free Blueberry Coconut Slice as another egg free option. NB Janet I would love your feed back!
Egg Free Slice That’s Easy to Make
Egg Free Blueberry Coconut Slice is made with an egg replacement that is easy to have on hand. I used chia seeds which I always have on hand for chia pudding, smoothies and adding to cereal. But just a small amount of chia seeds mixed with water creates a great binding agent and adds fibre to your baking. Is the end result the same as if using eggs? Not exactly. I find this slice is more moist, which I like. The day after baking it becomes more dense which I don’t mind. The blueberries make the slice super moist and fruity and the coconut makes it light and fluffy. Best eaten out of the oven, I don’t think you will have left overs!
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You might choose to use chia seeds because of dietary aversion to eggs or if eggs are hard to get, or they are overpriced or perhaps your back yard girls like Milly and Molly have gone off lay for a while. Chia seeds are just so handy to have in the pantry.
So you be the judge. Do you find this Egg Free Blueberry Coconut Slice fruity and delicious and worthy of sharing like I do? Do let me know in the comments!
Egg Free Blueberry and Coconut Slice
A fruity and moist egg free slice recipe that is helpful to have on hand when eggs aren't plentiful or are not allowed!
Ingredients
- 2 tbsp chia seeds
- 5 tbsp water
- 125 g butter
- 3/4 cup sugar
- 1 1/2 cups self raising flour
- 1/2 cup desiccated or shredded coconut
- 1 cup blueberries fresh or frozen
Instructions
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Preheat oven to 180 degrees. Line a slice tin with baking paper.
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Mix chia seeds and water and allow to thicken for 5 minutes. Beat in the butter and sugar. Beat in flour and coconut. Fold in blueberries.
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Spoon mixture into slice tin and bake in oven for about 20 minutes until risen and golden.
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Be sure to enjoy straight out of the oven when slice is at its best.
Thank you for another yummy and easy eggless recipe. Added to our list of favourites. Only had canned blueberries available to me, so drained them and it turned out beautifully. Making again this week.
Thank you Janet! I am so glad you are enjoying this recipe. Using canned blueberries is a terrific idea! Happy baking!