I'm so excited to share with you Vol 4 of The Gluten Free Scallywag Magazine! I've been working hard on this edition for over a year, intact its development spans two states, one pregnancy and the birth of one little human (who just lights up my life and makes the need for caffeine all too real!).
Yep. Volume 4 is here and I reckon it is pretty wonderful. There are recipes for all taste buds; Strawberry & Quinoa Chocolate Muffins (a personal favourite), Feta & Zucchini Fritters for those who prefer a warm breakfast, I made my man's year by making Crispy Pork Belly and Beef Bourguignon, along with friends who were more than happy to taste test the Balsamic Lamb Shanks. The Rustic Balsamic Onion & Pumpkin Tart is a new favourite too, thanks to my Savoury Gluten Free Pastry recipe (which I'm really happy with, so light and buttery with a gorgeous crunch). Spring Risotto and a kick arse Cauliflower Soup recipe made my Mum's belly sing, being vegetarian she is my consistent 'deliciousness factor' detector.
Thanks to being pregnant at the beginning of recipe development I went a little bit nuts for cheesecake and included a whole section on them; Classic New York Baked Cheesecake, I revamped the all time blog favourite Chocolate Hazelnut Pots and the Peanut Butter, Caramel & Banana Cheesecake was a hit with my mother's group. 9 breastfeeding women surely cannot be wrong! My friend Sally inspired the Rummy Caramel Sauce that I drizzled (with gusto) all over the Apple & Hazelnut Upside-Down Cake and my son thoroughly enjoyed the smoothie testing process. His favourite, the Chocolate Coconut & Cherry Smoothie (think Cherry Ripe in a glass!).
So, whether you're a sweet tooth, vegetarian or a meat lover there is something within its cover pages to suit everyone.
The Gluten Free Scallywag Magazine, Vol 4 is available as a limited Print Edition (printed locally in Perth on 100% recycled paper with a gorgeous matt laminate cover, to aid in wiping off those pesky kitchen spills) or as an Instant PDF Download. You can order a copy via the blog, here.
The Gluten Free Scallywag Magazine, Vol 4 is 100% Kale Free *
Now, onto this classic jam and coconut slice. This is a favourite of mine, along with a few family members and now mothers group girlfriends... yeah, it's just that kind of slice. The base is a light, buttery shortbread with a hint of coconut that goes all golden before you slather it with sticky blackberry jam and spoon over some flaked almonds and coconut to go all golden and crunchy.
You can have fun switching up the jam to your favourite, apricot, strawberry or next winter I'm actually going to make the topping only and spoon it over some cinnamon apples to make a naturally dairy and gluten free crumble. Yum. Bring on winter. Ahem... and it's not even summer here in Perth (just!).
So, pop into your kitchen, grab a spoon, a bowl and your scales and get to baking. As that's all you need for this recipe to get into the pan and baking in your oven! Yay for minimal dishes I say!
In all the excitement you best pop over and purchase a copy of The Gluten Free Scallywag Magazine too, as there's even more deliciousness to be had if you have a copy at your house for future gluten free baking adventures.
Grab a copy of The Gluten Free Scallywag Magazine here.
Blackberry Jam & Coconut Slice: Gluten Free Recipe
/ Serves 12-15 /
This gluten free take on the classic jam and coconut slice doesn't disappoint. A buttery coconut shortbread is hidden below a sticky blackberry jam that is covered in crisp, golden flaked almonds and coconut. It's soft, chewy, crunchy and slightly crumbly all in one delightful mouthful. If you're nut free simply swap the flaked almonds for sunflower seeds or double the coconut in the topping.
190g gluten free plain flour
60g castor sugar
125g butter, melted
60g dessicated coconut
1/2 teaspoon gluten free baking powder
1 cup raspberry jam
Coconut Almond Topping:
100g flaked almonds
80g shredded coconut
40g castor sugar
2 eggs, whisked
Preheat oven to 180°C. Line a 26cm x 16cm tin with baking paper.
In a bowl, mix together the flour, sugar, butter, coconut and baking powder to combine. Press into the base of the prepared tin. Bake for 12-15minutes; the base will be a light golden colour.
Allow to cool for 10-15minutes (this aids in the jam not lifting the top of the shortbread base while you spread it out. By all means if you're impatient and you're working with soft, spreadable jam then spread on ahead!). Carefully spread with jam. Warming the jam, so it is soft will help it spread and not lift up the base.
Combine the topping ingredients together in a bowl and spread over the jam.
Bake for 20 minutes, until the coconut almond topping is golden on top. Allow to cool completely in the tin.
Cut the slice into 12-15 squares. Keeps well for 2-3days in an airtight container.