Gluten Free Lemon & Lime Slice

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Ingredients

Base

  • 1/2 cup caster sugar
  • 1/2 cup butter, at room temperature
  • 1 egg, whisked
  • 1 1/2 cups Gluten Free plain flour
  • 1/2 cup desiccated coconut

Citrus Curd

  • 3/4 cup caster sugar
  • 1/4 cup butter, chopped
  • 1 egg, whisked
  • 4 teaspoons lime rind
  • 1/4 cup lime juice
  • 3 tablespoons lemon juice
  • 1 teaspoon cornflour

Topping

  • 2 cups desiccated coconut
  • 1 cup shredded coconut
  • 1/2 cup caster sugar
  • 2 eggs, whisked

Method

  1. Preheat oven to 180’C. Grease and line a 20x30cm slice tin.
  2. Prepare the curd by placing all curd ingredients into a small saucepan over medium heat. Stir constantly for 5 minutes until mixture comes to the boil and thickens. Set aside to cool.
  3. Prepare the base by creaming the sugar and butter in an electric mixture. Add the egg and combine. Gradually add the flour and coconut while continuing to mix at a low speed. Press the base mixture into the base of the pan and bake for 20 minutes.
  4. Prepare the topping by placing all topping ingredients into a bowl, stirring well to combine.
  5. Spread the cooled curd onto the top of the base and then spread the topping over the curd, ensuring you press it down well.
  6. Bake for a further 20 minutes or until topping is golden brown. Allow to cool and serve.

E.

My Aunty’s Sweet Potato & Walnut Salad

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Ingredients

  • 500gm sweet potato, cubed
  • 300gm pumpkin, cubed
  • 1oogm celery, thinly sliced
  • handful walnuts
  • 2 tablespoons mayonnaise (preferably My Aunty’s Homemade Mayonnaise)
  • cooking oil

Method

  1. Place sweet potato and pumpkin in a microwave safe bowl and cover with water. Microwave for 12 minutes or until tender. Allow to cool and set aside.
  2. In a medium bowl, combine sweet potato, pumpkin, celery and mayonnaise. Refrigerate for 1 – 2 hours.
  3. Add walnuts prior to serving.

K.