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.
1 cup caster sugar
splash of vanilla essence (about 1.5 tsp)
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
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!!!