Berry slice

Berries are just the sweetest little things! Just one single blueberry can create such a huge burst of flavor, then have you reaching for another within seconds.. 
I use them all the time, most often with breakfast, smoothies or with dessert. They are a wonderful addition to the fridge and make any sweet treat that little bit more colorful. 
However, it's sometimes nice to cook with them too. Warm berries are very yummy!


Berry slice
This slice I adapted a women's weekly cookbook. 

What you need:

1 cup caster sugar

2 1/2 cups frozen mixed berries

90 grams Nuttelex

3/4 cup plain GF flour

1/4 cup GF self raising flour

1 egg

For the topping:

1 1/2 cup flaked almonds

1 1/2 cups flaked coconut

1/2 cup caster sugar 

2 eggs lightly beaten

What to do:

Preheat oven to 180 degrees cel

Grease a 8 by 12 inch baking slice tin. line with baking paper. 

In a large saucepan, combine half of the berries with half sugar. Stir over a low heat until the sugar dissolves. Leave to simmer for 20 minutes, stirring occasionally. Set aside and cool for 10 minutes and then mix in the left over berries. 

In a large mixing bowl, beat the egg, butter and remaining sugar with an electric mixer. Stir in sifted flours and then spread dough into pan, followed by the berries. 

To make the topping, combine all the ingredients in a bowl and then spread over the berry mixture. 

Bake for about 1 hour. Cool in the pan and then cut into small slices. 

Chocolate hazelnut christmas cake

What a beautiful time of the year! 2 weeks until Santa visits and big family feasts.... But most importantly, the sun is shining on this side of the globe and the humid air is pleasantly detoxifying.. 


So everyone loves a picnic and with such a big park just waiting outside our front door, it was a very easy decision, one which of course involved a lot of baking!!

Chocolate hazelnut christmas cake

Adaption from women's weekly chocolate cake 

What you need.. 

155 grams nuttelex (dairy free butter)

155 grams gluten and lactose free dark chocolate - chopped

5 eggs - separated 

1/2 cup caster sugar

1 1/2 cups almond meal

1/2 cup roasted hazelnuts - chopped 

4 large cherrys 

Chocolate icing

1/3 cup lactose free cream

100 grams dark gluten and lactose free chocolate 

Pre heat oven to 160 degrees cel - Grease large round cake tin and line base and sides with baking paper. 

Combine butter and chocolate in a small saucepan and stir over a low heat until smooth. set aside.

Beat egg yokes and sugar in a large bowl until thick and pale. Then beat in chocolate mix. 

Beat egg whites with an electric mixer until soft peaks form. 

Fold almond meal into chocolate mixture and the then slowly fold in the egg whites. 

Spoon into cake tin and then bake for about 1 1/2 hours. 

Cool on a wire rack and then dress with chocolate icing. 

To make chocolate icing 

In a small saucepan bring the cream to boil over a low heat. Remove from the heat, add chocolate and then stir until smooth. let sit for 5 minutes and then spread on cake. cover with cherrys and hazelnuts.