Sugar Free Rhubarb Macaroon Slice

Sugar Free Rhubarb Macaroon Slice



100g quinoa flakes
50g coconut flakes
50g rolled oats
1 tablespoon raw cocoa nibs (health food store)
80g coconut oil
2 large egg whites


200g rhubarb, cut into 1cm slices
1 teaspoon ground cinnamon


3 large egg whites
50g fine desiccated coconut


1. Preheat oven to 180 degrees and line baking tray with baking paper

2. Filling– place the rhubarb and ground cinnamon along with a dash of water into a small saucepan. Bring the mixture to boil, then let it simmer while you make the filling. Stir the mixture occasionally and then let it cook until thick. Set aside to cool.

3. Base– place the quinoa flakes, coconut flakes, oats and cocoa nibs into a food processor.

4. Grind the ingredients into a fine mixture, then add the coconut oil and grind until the mixture comes together. Beat in the egg whites. Spoon the dough in the baking dish and use your hands to spread on the baking sheet. About 1-2 cm base.

5. Topping– beat he egg whites until thick. Carefully fold in the coconut. Spread the rhubarb filling on the base into a thin layer. Spread the coconut ‘meringue’ on top. Bake for 25-30 mins. Let it cool completely before cutting.

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