Gluten Free Banana & Prune Loaf

IMG_3311Ingredients

  • 5 overripe bananas, mashed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup pitted prunes, roughly diced
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups gluten free self raising flour

Method

  1. Preheat oven to 160’C and line a 10cm x 20cm loaf tin.
  2. Place all ingredients in a mixing bowl and stir until combined.
  3. Bake for approximately 1.25 hours or until cooked through.

E.

My Aunty’s Tuna Pasties

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Makes 12

Ingredients

  • 500gm frozen puff pastry
  • 220gm can tuna, drained
  • 1 carrot, diced into small cubes
  • 1 potato, diced into small cubes
  • 1 onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons lemon juice (optional)
  • evaporated milk (for glazing)

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Par boil carrot and potato and combine with tuna, onion, parsley, tomato paste and seasonings.
  3. Cut pastry sheets in half and divide mixture equally between each half.
  4. Brush edges of the pastry with evaporated milk.
  5. Fold pastry over and press or crimp edges firmly together and prick with a fork to allow the steam to escape.
  6. Glaze with evaporated milk and bake in oven for 15-20 minutes pasties are golden brown.

K.

 

 

 

 

 

White Chocolate Scones – Gluten Free

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Makes approximately 16 scones

Ingredients

  • 4 cups gluten free self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips, roughly chopped
  • 1 egg
  • 2 1/2cups milk

 

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Place all ingredients in a large mixing bowl and stir quickly to combine.
  3. Lightly knead mixture on a bench until 2 cm high.
  4. Cut with scone cutter and place scones on lined baking tray.
  5. Bake for approximatley 15 minutes.

E.

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.