Coconut jam slice

I have recently been trying to use a wide variety of foods to get a better selection of vitamins and minerals. For example using calcium-fortified soy milk, oat milk, almond milk, ancient grains milk, hazelnut milk, and coconut milk on my cereal. Or, as in the recipe below, using a mixture of wholemeal wheat flour, spelt flour and quinoa flour for baking. I like the fact that some of these other grains are grown in a more environmentally friendly way than wheat, and are richer in protein and vitamins and minerals than is wheat flour.

Recipe:

Ingredients:

Base:
125g nuttelex, softened
2/3 cup sugar
3 tbsp apple sauce
3/4 cup white quinoa flour
3/4 cup white spelt flour
1/2 cup wholemeal flour
1 tsp bicarb soda
1 tsp baking powder
1/2 cup dessicated coconut
1 tbsp unsweetened almond milk
1/2 tsp vanilla essence
250g jam, preferably one with no added sugar

Topping:
1/4 cup sugar
2 cups dessicated coconut
3 tbsp apple sauce

Method: (preheat oven to 180 degrees C if fan-forced, or 190 degrees C if not)
1. Whip softened nuttelex and sugar together with a fork until creamy.
2. Add apple sauce and whip again.
3. Sift flours and raising agents. Fold through wet ingredients until just combined.
4. Add coconut, almond milk and vanilla. Fold through with a spoon.
5. Spread over base of a baking paper-lined baking dish.
6. Spread jam thickly all over base.
7. Whisk remaining ingredients together with a fork.
8. Spread over jam.
9. Bake for 30-40 minutes or until golden on top.
10. Serve chilled.

Eat sparingly!