Today the wonderful father daughter painting duo of Bob and Bonnie came and oiled and sanded and patched more of our renovations. Tomorrow they refresh all the paintwork in the kitchen and laundry . I was in the mood to bake so I adulterated a favorite slice recipe to make it gluten free for Jason and tried it out on Bob and Bonnie as well. They’re still alive and kicking so it must be alright 😄
First do your prep work and organise all your ingredients.
125gm butter, softened
1 cup caster sugar (I used raw)
2 teaspoons grated lemon rind
2 eggs, lightly beaten
1/2 cup shredded coconut
1 cup Gluten Free self raising flour
3/4 cup of coconut flour
1 teaspoon of baking powder
2 tablespoons lemon juice
1/2 cup coconut milk
Preheat the oven to moderate 180 degrees C. Grease and line a 20cm x 30cm shallow tin with non stick baking paper , overhanging two opposite sides.
As you can see in the second picture, I softened the butter a bit too much in the microwave as it was still to hard to cream with the sugar. It cooled down as I beat it though and resumed a more normal creaminess which you can see in the following picture.
The texture is really lovely and the use of coconut flour just added to the flavour big time.
This is how far away from my kitchen side door our lemon tree is. We had to give it a rather severe crown lift during the renovations but I wasn’t about to lose it.