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27September2009
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Raspberry Lemon & Almond Slice

Written by Grain Free Living
125g butter
1 cup caster sugar
splash of vanilla essence (about 1.5 tsp)
3 eggs
1/2 cup plain yoghurt with a splash of lemon juice
1 cup almond meal
1/4 cup amaranth flour
1/4 cup buckwheat flour
1 cup frozen rasberries

This slice is alot like a friand.  It is slighly chewy on the outside, soft and moist on the inside and smells and looks amazing fresh out of the oven, with the raspberry marbled top. It looks and tastes "special" its flavours ideal to serve to your grain-eating guests who would normally find the flavours of buckwheat and amaranth too strong - give them this with a dusting of icing sugar and a spoon of thick yoghurt or cream to serve, and you will have some very happy people begging you for the recipe.  Lots of sugar so not even pretending this one is healthy but perfect for an occasional treat.

Grain-free, Gluten-free, Contains Dairy and Sugar.

Ingredients

125g butter

1 cup caster sugar

splash of vanilla essence (about 1.5 tsp)

3 eggs

1/2 cup plain yoghurt

1 tblspoon lemon juice (about juice from half a lemon).

1 cup almond meal

1/4 cup amaranth flour

1/4 cup buckwheat flour

1/2 tsp cream of tarter

1/4 tsp bi-carb/baking soda

1/4 cup potato starch

1 cup frozen rasberries

 

Method

Preheat oven to 170C (330F).  Lightly oil and then line a slice tray with non-stick baking paper, including up the sides (grain free flours are extra sticky - make sure you do this bit).  It use a standard size tray roughly 18 x 28 cm (7 x 12 in).

Beat the butter, vanilla and eggs until pale and creamy, then beat in the yoghurt and lemon juice mix.

Add almond meal, then sift together other flours with cream of tarter and bi-carb and add, stir gently until well combined.

Pour into slice tin, smooth and then sprinkle frozen raspberries over top (mix will rise up around them so you don't need to press them in)

Put in over for about 40 min, until well browned.  I usually add a sheet of baking paper over the top for the last 10 minutes or so to stop from getting too dark - grain free flours darken quicker than wheat so often the top looks cooked but inside it will be raw.  Using the baking paper on the top stops this from happening.

Cool for 10-15 min before serving.  Try not to eat it all in one serving like we just did!!!

Last Updated on Sep272009

Disclaimer

This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle.   We hope you find it helpful and inspiring!

COMMON SENSE REMINDER: The views expressed in this website are personal opinion only.   We are not health practitioners.  You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.

General Recipe Notes

All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:

1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure.  1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml.  In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial.  Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.

Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.