Blueberry, coconut, and lemon bars

Makes: 12 bars

Cooking: 25 mins

Prep time: 10 mins

• 80g almond meal
• 80g desiccated coconut
• 50g white rice flour, plus extra to dust

• 1/2 teaspoon baking powder
• Pinch of fine sea salt
• 120g pure icing (confectioners’)
• sugar, sifted
• 4 egg whites
• 1 teaspoon vanilla bean paste
• Finely grated zest of 1 lemon
• 100g unsalted butter, melted and cooled, plus extra to grease

• 125g fresh blueberries (if using frozen, allow to thaw first)

• 4 tablespoons flaked coconut

1. Preheat the 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.
2. Dust with a little extra rice flour, tapping out any excess. Place the almond meal, desiccated coconut, white rice flour, baking powder, salt, and sugar in a mixing bowl and use a hand whisk to combine. 
3. In a separate bowl, use a hand whisk to whisk the egg whites until frothy. Add the whisked egg whites to the dry ingredients along with the vanilla, lemon zest, and melted butter. Stir until smooth. 
4. Divide the batter evenly between the prepared tins. Next, divide the blueberries between the cakes, gently pressing them into the batter, then top with the flaked coconut.  
5. Bake in the preheated oven for 20–25 minutes or until the cakes are cooked through and the coconut flakes are golden. Allow the cakes to cool in the tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.

NOTE: These little cakes will keep well in an airtight container in the fridge for a day or two—just return them to room temperature before serving.