75g (3oz) chopped hazelnuts

75g (3oz) dessicated coconut or use all coconut

4 tbsp jam ( I like raspberry)

1 tsp vanilla 

pinch of salt

2 eggs (large)

175g (6oz) white rice flour 

200g (7oz) sugar or splenda or palm sugar

75g (3oz) butter

 

Mix the butter and 100g sugar until light and fluffy. Stir in 150g rice flour. Grease a shallow cake tin and spread the mix into the tin. Bake for 15 minutes at 180C (350F), then remove and leave to cool for a few minutes.

 

Beat the eggs lightly and add the rest of the sugar, salt, vanilla essence, rice flour, coconut and hazlenuts. Mix well. Spread the jam over the baked base, then the egg mixture. Return to the oven for 20 minutes more.

 

Leave in the tin to cool then cut into squares.