SWEETEST THING

Home-baked sweets to share with a crowd

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BLUEBERRY, COCONUT & LEMON BARS GLUTEN FREE

MAKES 12 PREP & COOK 45 MINS

• 80g almond meal

• 80g desiccated coconut

• 50g white rice flour, plus extra to dust

• 1/2 tsp baking powder

• pinch of fine sea salt

• 120g pure icing sugar, sifted

• 4 egg whites

• 1 tsp vanilla bean paste

• finely grated zest of 1 lemon

• 100g unsalted butter, melted, cooled, plus extra to grease

• 125g fresh blueberries

• 4 tbsp flaked coconut

1 Preheat oven to 160°C fan-forced and grease a 12-hole tiny loaf (bar) or muffin/ cupcake tin (with 80ml capacity holes) well with softened butter.

Dust with a little extra rice flour, tapping out any excess.

2 Place almond meal, desiccated coconut, white rice flour, baking powder, salt and sugar in a mixing bowl and use a hand whisk to combine.