Healthy Louise Slice

Gluten-free | Sugar-free | Dairy-free option

 A classic Louise slice is one of those trips down memory lane that no self-respecting bakery in New Zealand was complete without it. The melt-in-your-mouth shortbread topped with a decent dollop of jam and crowned with a chewy coconut meringue crown - my mouth is salivating already. 

Contrary to popular belief, this slice is not named after my sister Louise, even though I was convinced otherwise when I was a wee-one. I would marvel at how clever my big sister was to get a sweetie named after her. 

It is rumoured to be named after Queen Victoria's daughter Princess Louise who was a very keen cook. Something utterly frowned upon as menial labour when you are of royal bloodlines. She was also said to be one of the more intelligent and opinionated royals and a passionate feminist. I can see why New Zealand embraced her and gave her such a grand honour of her very own slice.

Hints, Tip & Tricks

To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.  

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

RECIPE

Ingredients

Shortbread base

• 75 g (2.6 oz) Zero as Sugar Pure Erythritol, blended to a fine powder in a small food processor or spice/coffee grinder 
• 200 g (7 oz) almond or cashew flour or another nut flour of your choice
• Pinch mineral salt 
• 90 g (3 oz) grass-fed butter or coconut oil, melted but not hot
• 2 egg yolks
• 1 tsp pure vanilla extract

Jam

• 150 g (5.2 oz) raspberry lipstick jam (recipe in Bridget's Healthy Treats two eBook) or another sugar-free raspberry jam 

Coconut meringue

• 40 g (1.4 oz)  Pure as Inulin Powder
• 50 g (1.7 oz) powdered Zero as Sugar Pure Erythritol
• ½ tsp cream of tartar
• ¼ tsp xanthan gum
• 3 egg whites, at room temperature
• ½ tsp apple cider vinegar
• ½ tsp pure vanilla extract
• 40 g (1.4 oz) raw coconut threads

Method

1. Preheat the oven to 170C (340F) and line a slice tray or 20 cm x 20 cm (8-inch x 8 inches) brownie tin with non-stick baking paper. 
2. Make the shortbread base by stirring the powdered erythritol, almond flour, and salt. In a small bowl, whisk together the cooled butter, egg yolks and vanilla extract and add to the dry the ingredients. Stir and mix until a smooth, soft dough forms. 
3. Using a small spatula, push and flatten the shortbread dough into the lined tin, ensuring it is even and flat. Bake the base in the oven for 12 minutes. 
4. Remove from the oven, place the base in the freezer for 15 minutes, or leave it on the bench for 30 minutes to cool.  
5. Turn the temperature of the oven down to 160C (320F) 
6. The Coconut Meringue: stir together the inulin powder, powdered erythritol, cream of tartar and xanthan gum. 
7. Using a cake mixer fitted with a whisk attachment, whisk the egg whites until soft peak form. Slowly spoon the powder mixture into the egg whites whilst they whisk on medium to high. Whisk the egg whites for about 5minutes or until the whites are very glossy and the sweeteners have dissolved. Stir in the vinegar and vanilla extract until just combined. 
8. Fold in half of the coconut threads into the meringue. 
9. Put the slice together by spreading the jam evenly on the shortbread base and then dolloping and spooning on the coconut meringue. Top with the remaining coconut threads.
10. Bake in the oven for 15-20 minutes or until the meringue is just cooked through, golden on top, and the coconut is toasted. 
11. Allow to cool in the tray for 30 minutes and then turn the slice out onto a wire rack and cool completely. 
12. Slice and serve once cooled or store them in a sealed container in the fridge for up to 3 days.