Gluten Free Jam Slice

Cut into wedges, or into square slices

Ingredients:

• 1 cup almond meal flour 
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• (NOTE: For those not cooking gluten free, use 2 cups plain flour)
• 1 cup caster sugar
• 125g butter, chilled, cubed
• 3 eggs
• 1 teaspoon vanilla essence
• 3/4 cup raspberry jam
• 2 cups desiccated coconut

Method:

1. Preheat oven to 180C. Line a 3cm deep lamington pan.
2. Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
3. Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.
4. Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces.
   
   
   *Note: The dough may be a little 'wet' due to the almond flour. You may like to add extra rice flour if you do not want an easily breakable or soft base.
   
   

   

   The base should not crumble, so make sure you pack it into the pan well

Gluten Free Peanutbutter Chocolate Brownies

If you like really chewy and slightly crispy sides, cook for a little longer.

Ingredients

• 150g dark chocolate, chopped
• 100g butter, chopped
• 1c caster sugar
• 1/4c almond meal
• 1/4c of mixed brown and white rice flour 
• (NOTE: For those not cooking gluten free, use half a cup of plain flour instead)
• 2 tbs cocoa powder
• 2 eggs
• 3/4c Peanut Butter (gluten free - do check the ingredients as some brands contain maize)

Method

1. Preheat oven to 160°C. Line a 15x25 slice pan with non stick pape.
2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flours and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely

Gluten Free Lemon Slice

Very tangy but sweet slice perfect for afternoon tea

Ingredients

• 1/2 cup sweetened condensed milk
• 100g butter
• 1 pack rice biscuits(the sweet variety that are gluten free- or if you don't need to cook gluten free, use a pack of Marie biscuits)
• 1 cup desiccated coconut
• 1 lemon, rind finely grated 
• 2 cups pure icing sugar
• 40g softened butter
• 2 1/2 tbl lemon juice

Method:

1. Grease and line a15cm x 25cm tin . Place condensed milk and 100g butter in a small saucepan over medium heat. Cook, stirring, until butter melts.
2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
4. Make lemon icing: Place icing sugar mixture, remaining butter and 2 1/2 tablespoons lemon juice in a bowl. Beat until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces.

Pretty Awesome Carrot Cake

Pretty Awesome Carrot Cake

If you have a husband who just loves carrot cake, then try this recipe. I think it will hit the right spot.


2c  sugar
4 eggs
200ml olive oil
250g (about 2) shredded carrots
2c plain flour
1 tbsp baking powder
1tbl cinnamon
1tbl nutmeg
1/2c chopped walnuts


1. Preheat your oven to 180c
2. Mix together the sugar, eggs, olive oil and carrot on medium until well combined
3. Add slowly the remaining ingredients and mix until well combined
4. Bake for around 50 minutes or until a skewer comes out clean


Ice with your favourite vanilla, chocolate or cream cheese frosting.