Tomorrow is 100 years since the Australian and New Zealand armed forces landed at Gallipoli. As part of the commemoration is an amazing display of hand crafted poppies in Federation Square in Melbourne. What started out as a call for 5 000 poppies to be made is now a field of 250 000 poppies.
Lest we forget.
ANZAC Biscuits and Slices…an ongoing tradition…
Oats are traditional to an Anzac biscuit recipe, but I substituted quinoa flakes in this recipe and the result was still delicious. Flaked almonds is another substitute.
1 cup GF self raising flour, sifted
130 g melted unsalted butter
1/2 cup desiccated coconut
1/2 cup brown sugar
1/2 cup quinoa flakes
30 g melted unsalted butter
1 cup shredded coconut
1/3 cup golden syrup
1 can (380 g) caramel filling
Preheat oven to 180 degrees C.
Place the flour and desiccated coconut, sugar and 120 g butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
Using the back of a spoon, press the mixture into the base of a 20 cm x 30 cm tin lined with baking paper.
Bake for 20 – 25 minutes or until golden.
Allow to cool for 10 minutes.
Place the shredded coconut, quinoa flakes, golden syrup and 30 g butter in a bowl and mix to combine.
Spread the caramel over the cooled base and spoon over the cococunt and flakes topping.
Bake for a further 20 – 25 minutes or until golden.
Allow to cool completely before cutting into squares.
This slice is so good that even my sons will ignore the ‘green’ bits and go back for seconds.
Ingredients 1 handful sesame seeds 1 handful shredded coconut 1 handful slivered almond 1 handful flaked almonds 1 handful dried apricot 1 handful pepitas 1 handful currants or sultanas 120 g gluten free corn flakes 100 g gluten free rice bubbles 4 gluten free weet bix 150 g peanut butter 250 g honey 250 g butter 270 g brown sugar Method In a frying pan, toast sesame seeds, shredded coconut and almonds. In a saucepan, melt peanut butter, honey, butter and brown sugar. Reduce heat and continue to stir until sugar has dissolved and sauce begins to caramelise. In a large bowl, add all dry ingredients and mix. Stir in caramel sauce, press into tins and place in fridge. Once set, cut slice into small pieces.
An oldie but a goodie and gluten free… Florentines
In a light bulb moment in our early days of gluten free, I realised that there WERE some of my favourite recipes that I could still use. This is one of those recipes that I hadn’t made for a long, long time but it has now resurfaced as a favourite gluten free item.
You can make this recipe as a slice as per the recipe or alternatively drop spoonfuls onto baking paper or spoon mixture into lightly oiled patty cake tins. The last time I made Florentines, I used a scone cutter and spooned and tampered the mixture for a more uniform Florentine. Once cooled spread or drizzle with melted chocolate.
You can change the mixture according to the fruit and nut mix you have in the pantry.
185 g (gf) dark chocolate
3/4 cup sultanas
2 cups crushed (gf) cornflakes
1/2 cup roasted unsalted peanuts
60 g glace cherries
2/3 cup condensed milk
1. Line base of lamington tin 28 cm x 18 cm with greased aluminium foil.
2. Melt chocolate over double boiler or in microwave.
3. Spread chocolate into tin and refrigerate until set.
4. Combine sultanas, cornflakes, peanuts, chopped cherries and condensed milk into bowl and mix well.
5. Using back of spoon, spread mixture over chocolate base.
6. Bake in moderate oven 15 – 20 minutes.
7. Cool, refrigerate until set and then cut into squares.
(the Australian Women’s Weekly, “The Big Book of Beautiful Biscuits”)
I came across a recipe for Cranberry Bliss Bars from Shae at Hello Homebody and I set it aside making a mental note that I could possibly convert it to gluten free.
So I made this change and it worked well : 1/2 cup gf flour and 1/2 almond meal = 1 cup flour
My teenage taste testers preferred the un-frosted slice citing a dislike for cream cheese in anything other than cheesecakes. Un-frosted is the practical option for lunch boxes.
Frosted, this slice is rich and perfect for something a little special.
Thank you Shae.
This recipe was originally a gluten Lemon Coconut Slice which I have adapted to GF and used limes which I have in abundance. If you have heaps of the fruit, you can also make jars of the curd and refrigerate it until it is needed.
Prep time: 15 mins/Cooking time: 40 mins/Makes 20 squares
100 g butter, softened
1/2 cup caster sugar
3/4 cup GF plain flour
1/4 cup desiccated coconut
50 g butter, chopped
1/2 cup caster sugar
1 egg, whisked
2 tsp finely grated lime rind
1/4 cup lime juice
1/2 cup caster sugar
2 cups shredded coconut
1 cup desiccated coconut
Preheat oven to 180 degrees C. Grease and line the base and sides of a 19 x 29 cm slice pan with baking paper, allowing the long sides to overhang.
Using and electric mixer, beat the butter and sugar until combined. Add egg and beat until combined. Add egg and beat until just combined. Add the flour and coconut, and stir with a wooden spoon until mixed. Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in the oven for 15 minutes or until golden.
Meanwhile, make the lime curd. Combine the butter, sugar, egg, lime rind and juice in a small saucepan over medium heat. Cook, stirring for 5 minutes or until mixture boils and thickens. Remove from heat and set aside to cool slightly. Spread the curd evenly over the prepared base.
Next make the coconut topping. Use a fork to whisk the eggs and sugar in a medium sized bowl. Add the shredded and desiccated coconut and stir until well combined. Sprinkle evenly over the lime curd.
Bake in oven for 20 – 25 minutes or until the coconut is lightly golden and set. Set aside in pan to cool completely. Cut into squares to serve.
(from The Courier Mail Tuesday November 13, 2012. Recipe: Sarah Hobbs, taste.com.au)
from Basco Gluten Free Foods recipe card and the link: http://www.basco.com.au/recipes/cakes-cookies/choc-caramel-slice/
Prep Time: 10 mins/Baking Time: 35 mins/Serves : 16 squares approx
1 pack Basco Chocolate Cake Mix 470 g
1/2 cup desiccated coconut
100 g margarine or butter, melted
2 tablespoons milk
400g can sweetened condensed milk
1/4 cup golden syrup
60 g margarine or butter, melted
2 teaspoons hot water
2 tablespoons soft margarine or butter
Prehet oven to 180 degrees C (160 degrees C for fan forced). Line a 20 cm x 20 cm square cake pan with baking paper.
Place cake mix, coconut, margarine and milk into a mixing bowl. Combine with a wooden spoon and press into prepared cake pan.
Bake for 15 minutes.
While base is cooking, place sweetened condensed milk, golden syrup and butter in a small saucepan over a low heat.
Stirring constantly, cook for 5 minutes or until thickened and has changed colour slightly.
Spread caramel over hot base. Cook for a further 15 minutes. Allow to cool.
Empty contents of frosting sachet into a small bowl with hot water and margarine or butter. Using a wooden spoon, mix until smooth. Spread over cooled slice.