Gluten Free Raspberry Coconut Slice

A bit more cooking this weekend, and another old family favourite which converts nicely to gluten free!

Base:
90g butter (at room temperature)
1/3 cup castor sugar
1 egg
1/3 cup gluten free self raising flour
2/3 cup gluten free plain four
1/2 cup raspberry jam (or any other jam really) - or more depending on taste!

Topping:
2 eggs
1/3 cup castor sugar
2 cups coconut


Method for Base:

1.  Cream butter, sugar ad egg until smooth and creamy

2.  Stir in sifted flours in two batches (I sift my GF flours twice, to give them the "lightest" possible texture - but it depends on what brand of flours you are using as to whether you need to do this or not).

3.  Spread mixture evenly over the base of a well-greased 28cmx18cm lamington tin (don't use a bigger tin unless using larger quantities of mixture, as the base will not be the required thickness, and the jam will make the base go soggy).

4.  Spread evenly with jam, then with topping.

5.  Bake in moderate oven (180c for gas) for around 40 minutes or until the topping is a nice golden brown colour.

6.  Cool in the tin.  Cut slice only when cold.


Method for Topping:
Beat eggs lightly with a fork, then beat in sugar.  Stir until well combined.  Add coconut and mix well.   Mixture should be a nice, yellow colour (the better quality of eggs, the more yellow it will be).

End product (forgot to take photos along the way for this one - oops!)

GF Double Chocolate Chip Cookies

It's a beautiful sunny, winters day in Melbourne today!  The washing is drying (hopefully) on the line, the house has been cleaned and I've been for my morning walk down and around the duck pond!  So I decided it was time to hit the kitchen and do some baking!

Am trying out a few recipes that I've always made, and adapted for my new wheat-free diet.  Mostly I'm using gluten-free flours because it's just easier this way, and because I'm having relatively good success with them!


Ingredients:

125g butter (at room temperature)
1/2 cup brown sugar
1/3 cup castor sugar
1 teaspoon vanilla essence
1 egg
1 1/2 cups gluten free self-raising flour
1/2 cup cocoa
3/4 cup dark chocolate chips

Method:

1.  Preheat oven to 160c.

2.  Cream softened butter and sugars until light and fluffy.

3.  Mix in the vanilla essence and egg.

4.  Stir the sifted flour and cocoa.  Mix well.

5.  Add chocolate chips and mix well.

6.  Place teaspoons of mixture on greased baking tray and bake for 10-15 minutes.

7.  Leave to cool for a few minutes before turning onto a wire rack.

I roll my raw mixture because I like the rounded cookie end product, but you can just "dollop" the mixture onto the tray too!

End products!  Makes between 20-30 cookies (depending on size)!

And some of the ones that were just "dolloped" on the tray!  (Still like the round ones better - hehe)

Gluten Free Corn & Bacon Muffins

It's a shocking day in Melbourne today - blowing a gale and on-and-off rain bursts, which isn't all that bad as it helps me to justify being able to spend the day inside baking!

I've adapted a muffin recipe to match the Low FODMAP requirements, and they turned out much better than I expected, so I thought I'd share the recipe and a few pics.  Of course you could leave out the bacon for those that are vegetarian!


Wet Mix:
2 eggs, beaten
1/4 cup melted butter
1/4 cup oil
1 cup sharp cheese, grated
1.5 cups canned creamed corn
1 cup plain yoghurt
3 spring onions (green part)
2/3 cup diced, cooked bacon
1/2 cup chopped parsley

Dry Mix:
1.5 cups cornmeal (I used polenta)
1.5 cups gluten-free self-raising flour
1/2 teaspoon bi carb soda
2 tablespoons sugar

Method:
Preheat the oven to 200c and grease the muffin pans.

Thoroughly combine the dry mix ingredients.

Mix the wet mix ingredients and combine with the dry mix.

Place in greased muffin pans and bake for 20-25 minutes (takes less time if making mini-muffins)

Makes 16 large muffins or 12 large muffins and 12 mini-muffins.

 Straight from the oven!

Close-up!

With a bit of Tassie Duck River butter!

Without the butter - just so you can see!