After a few busy weeks I finally got back into the kitchen on the weekend and made a this Gluten Free Lemon Curd Slice. It’s a gluten free version of Meyer lemon bars, or “slice” as we call it in Australia. These bite size treats have been on my todo/bake list for a while now and they didn’t disappoint.
If you like the tangy sweetness of lemon curd you might also like the Lemon Curd Cheesecake I made for Jesse’s birthday last year or these Lime Lamingtons I made for Australia Day with a lime curd filling.
Hope you had a lovely weekend. Thanks for stopping by.
Growing up my mum made this chocolate and peppermint slice she called Peppermint Log and ever since I have loved peppermint chocolate. The slice is normally made with Arnott’s Chocolate Ripple biscuits, so being on a gluten free diet for the over 10 years meant no peppermint log for me.
So I decided to rectify the situation and made my a gluten free version of the slice which turned out perfectly. If you like chocolate and peppermint you will love this recipe, but I will warn you it’s addictive…
Thanks for reading. Hope you have a lovely weekend.
Monday night I decided I wanted to bake so I made these Gluten Free Mini Sticky Date Cakes!
I also decided to try an orange caramel sauce drizzled over the top compared to the more traditional sauce. It wasn’t as sweet as I sometimes find the traditional butterscotch/caramel sauce. So I managed the full cake + a scoop of vanilla ice cream just for good measure.
By Tuesday night I decided I needed Sticky Date Cake number 2. This time with the traditional sauce. Now the last mouthful was almost too much but you just can’t go past the traditional sauce. So here’s the recipe for the cakes with both types of sauce in case you feel like baking this week too.
Saturday night my family came over for dinner and I made this Gluten Free Strawberry Rhubarb Pie! I love making ridiculously yummy desserts for my family and partner Jesse to taste test.
Whilst I must admit I have made this strawberry rhubarb pie once before I forgot just how amazing it is! The pastry is nice and flaky and the pie has the perfect balance of tart and sweet flavour. Thanks to Williams and Sonoma for the original recipe I modified to be gluten free.
Anyway, I thought I would share the recipe with you. It’s well worth making and goes perfectly with a scoop of ice cream.