Nicky Ryan
Indulge your sweet tooth with this fruity delight. Whether you’re hosting loved ones or bringing a plate to someone else’s get-together, this gluten free berry and coconut slice is the perfect crowd pleaser. Juicy blackberries are sprinkled with shredded coconut, all on top of a buttery base. Serve this gluten free slice alongside a cup of tea for an afternoon pick-me-up that suits various dietary requirements without sacrificing taste.
Ingredients
Method
Scatter blackberries on a plate covered in paper towel to thaw and drain. Preheat oven to 180°C. Grease and line base and sides of a 30cm x 20cm lamington tin with baking paper, allowing paper to overhang long sides.
Put butter and sugar in the small bowl of an electric mixer and beat until pale and creamy. Add yolks and beat until combined. Sift flours and baking powder then add to butter mixture in three batches with motor running until mixture forms a sticky dough.
Turn dough onto a clean surface. Bring together and knead with a little extra gluten-free flour, if sticky, until just smooth. Press mixture evenly over base of tin. Use a straight-sided glass or bottle to roll over dough to smooth out surface. Chill for 15 minutes.
Prick base with a fork then bake for 15 minutes or until
lightly golden. Cool slightly. Spread jam over base.
Put eggwhites in a large bowl and beat with a whisk to loosen. Stir in coconut and sugar until combined. Sprinkle coconut mixture evenly over jam. Sprinkle blackberries on top.
Bake for 25-30 minutes or until coconut is golden. Allow to cool in tin for 30 minutes before lifting and sliding onto a wire rack to cool. Transfer to a board to cut in half lengthways then into long slices or squares to serve.
What is gluten?
Gluten is in a lot of foods, even ingredients you’d never expect. This is because gluten is actually the general name for proteins found in wheat, rye and barley. These grains are used in a wide range of cooking, from the usual suspects like bread and pasta, to more surprising items like beer, food colouring and some sauces. Gluten is the glue that keeps everything together – it’s what makes dough, well, doughy and allows other types of food to keep their shape.
If you’re c0eliac, simply preparing gluten free ingredients on the same surface as ingredients that contained gluten can be enough to cause painful symptoms. It’s important to get medical advice from a doctor to help inform how you manage this disease. If you’re not c0eliac but looking to lessen your gluten intake, you of course don’t need to be as strict.
