2 1/4 cups white whole-wheat flour
3 tablespoons ground almonds
3/4 c Splenda, divided
1/2 cups caster sugar*
1 stick (1/2 cup) butter, chilled
1/2 t ground nutmeg
1/2 t baking powder
1 t vanilla extract
1 T lemon juice
2 1/2 cups fresh or frozen mixed berries (I used the triple berry blend of raspberries, blackberries, and blueberries from Costco)
1 cup dessicated coconut (this is unsweetened-I purchase mine at the local vegetable market)
Preheat the oven to 350˚. Grease a 12 x 8" baking dish and line with parchment paper.
Sift 1 3/4 cups flour into a bowl. Add the ground almonds and 1/4 cup of the Splenda and stir to combine. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Press the mixture into the pan and bake for 20-25 minutes, or until golden. Reduce the oven to 300˚.
Sift the nutmeg, baking powder and the remaining flour into a bowl.
In a mixing bowl, beat the eggs, vanilla and remaining sugar with electric beaters for 4 minutes, or until light and fluffy. Fold in the flour with a large spoon. Stir in the lemon juice, raspberries and coconut and pour over the base.
Bake for ~1 hour, or until golden and firm. Chill in the pan, then cut into pieces. Makes 24 pieces.