Grilled chilli coconut fruit skewers – for Christmas

May 22, 2021 / Lyn Jones / 0 Comments

A good last minute bbq-friendly summer dessert. Serves 2

Ingredients

  • ½ punnet strawberries, whole and stems removed
  • 1 large ripe banana, sliced into 6
  • ½ punnet blueberries (large size preferably as easier to skewer)

Sauce

  • ½ cup coconut oil
  • ½ tsp chilli powder
  • ½ tbsp honey
  • ¼ cup shredded coconut, to roll
  • 1 lime, zested
  • 1 lime, juiced

    Step 1.
    Wash and dry the blueberries and strawberries with stems removed, set aside. Peel banana and cut into 6.

    Step 2.
    In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.

    Step 3.
    Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.

    Step 4.
    Place on the grill for 2-3 minutes each side. Serve with a squeeze of lime.

GF PLUM CAKE

June 26, 2020 / Lyn Jones / 0 Comments

This cake is gorgeous. It’s a luscious showstopper at the party table. And easy.

INGREDIENTS
  • 185g butter, softened
  • 275g / 1.5 cups caster sugar
  • 6 eggs
  • 125g GF self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and 0.25 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 400g / 4.5 cups ground almonds
  • whipped cream, to serve
  • 8 ripe plums, halved and pitted
  • 100g / 1 cup blueberries
  • 2 tablespoons caster sugar
  • icing sugar for dusting
INSTRUCTIONS
  1. Preheat the oven to 160c (325f) Gas 3.
  2. Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Sift in the flour and cinnamon, add the ground almonds and whisk again. Spoon the batter into the prepared tin/pan and level the surface.
  3. Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
  4. Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
  5. Remove from the oven and let cool in the tin/pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar/ confectioners sugar and serve with whipped cream.
  6. This cake will keep for up to 3 days if stored in an airtight container.
NOTES
You will also need a 25cm/10inch springform tin/pan greased and lined.

Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small.

 

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