Monthly Archives: August 2013

Gluten Free Raspberry Slice

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You’ve got to love a gluten and egg free recipe that works just as well as if it weren’t, tastes just as good as its gluten-full counterparts and doesn’t cost the earth to make. That’s exactly my review of my friend Mim’s Gluten Free Raspberry Slice. This very simple recipe looks far more impressive than the minimal effort it actually requires – so don’t be put off by the creaming of the butter and sugar – everything else is so jolly simple, it’s really not a deal-breaker. Serve this up to all your guests as a dessert with cream or icecream or simply as a an eye-pleasing morning or afternoon tea. Finally, this yummy number can be done with berries of your choice (mine pictured above is mixed berry) and regular flour should you not require freedom from gluten. Either way, will only set you back around $4. Thankyou Mim, I can tell I’m going to be making this again and again.

  • 200 g butter
  • 1 teaspoon vanilla
  • 1 cup caster sugar
  • 1 cup almond meal
  • 1 1/2 cups of gluten free flour
  • 2 cups frozen raspberries
  • 1/3 cup flaked almonds
  1. Line lamington pan with baking paper.
  2. Beat butter, vanilla and sugar until light and fluffy. Stir in almond meal and sifted flour.
  3. Press 2/3 pastry into base – reserve rest for crumbling on top.
  4. Bake uncovered in moderately hot oven (200) for 10 minutes until lightly browned.
  5. Sprinkle raspberries over the top.
  6. Sprinkle remaining pastry (crumbled) and flaked almonds.
  7. Bake 35 minutes, or until brown.
  8. Cool in pan. Lift whole slice out using baking paper. Cut into squares, dusting pieces with icing sugar.
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2 Ingredients Banana Pikelets (with no added sugar or carbohydrate)

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My friend Victoria posted a link to this delightful recipe during the week and I was genuinely intrigued by it – pikelets made using only eggs and bananas? I had to try them. This morning provided the perfect opportunity: waking up to an overcast, sleep in, pyjama type Saturday. The kids devoured these healthy, protein rich, gluten free and diary free pikelets that contain no added sugar or carbohydrate – definitely my kind of breakfast or snack. The consistency of these on eating is a little more spongy than a standard pikelet, but it certainly isn’t a deal-breaker. If you prefer something a little sweeter, simply add some icing sugar to serve. These little babies would also make an excellent dessert for sugar-phobes, simply drizzle with cream – though I must confess to eating mine like this for breakfast. Makes 24+ and costs no more than $2.

  • 2 bananas, mashed a little with a fork
  • 4 eggs

1. Put slightly mashed banana and eggs in a mixing jug. Using a stick blender, puree the mixture until completely smooth.

2. Pour small amounts (about the size of the lid of a jam jar) into a frypan set to medium/low. Use a small amount of canola spray before pouring. Cook each for a couple of minutes each side (though I do find the first side takes around 3 minutes and second takes less than one). Eat by themselves, with a dusting of icing sugar or with some runny cream.