Recipes
From "Maple Street Co-op News", June/July 2008
"Coconut, Citrus and Poppyseed Slice"
By Sue Verstraten
I make this slice for the Co-op, so you may have already tried it. It's
an easy, moist, custardy slice and one of my favourite gluten-free recipes.
Ingredients (preferably organic)
4 eggs, beaten 1/2 cup coconut flour or rice flour, sifted 3/4 cup raw
sugar 11/4 cup desiccated coconut 125 g melted butter 1 cup yoghurt
3/4 cup coconut cream 1 tblsn grated lemon, lime or orange rind (any
combination works, or use just one type of citrus) 1/4 cup juice of
your choice 1/4 cup poppy seed
Method
Pre-heat oven to 180¡C. Grease a straight-sided 25-cm square or round
glass pie dish. Mix dry ingredients with a whisk in a large bowl. Add
beaten eggs, coconut cream, yoghurt and juice. Whisk until well combined.
Finally, stir in melted butter. Mix well, then pour into greased dish.
Bake in a moderate oven for about 45 minutes, until golden brown.
I like to pour a syrup over the cooked slice. Cook the syrup while the
slice is cooking, and have it ready to pour when the slice is ready.
Ingredients for syrup
1/4 cup sugar
1/2 cup juice
1 orange sliced thinly then cut into four sections
Method
Combine ingredients in a small saucepan and simmer slowly until reduced
slightly. When cooled a little, pour syrup over cooked slice. Cut slice
into squares of portions and decorate with cooked citrus pieces. Can
be eaten warm with ice-cream or cream, or cold as a cake.
[From "Maple Street Co-op News", June/July 2008; published by The Maple
Street Co-operative Society Ltd, 37 Maple Street, Maleny, Qld 4552,
Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]