After spending the weekend with friends busily sampling all the yummy cakes on offer in New Plymouth cafes and bringing more back for dessert I felt a bit guilty that my friends hubby could not eat them since he is gluten dairy free. Having a background in French pastry, dairy gluten free is not very common to me but when I decided to make a nice lemon shortbread this week I thought I would create a recipe especially for Guy.
This slice starts as a shortbread made from almond meal, rice flour and desiccated coconut which is baked and then topped with a dairy free lemon custard mix and baked again. It’s texture is more like a soft biscuit with lemon topping soaking into the base.
To my buddies in New Plymouth, let me know if you get to make it and enjoy it! I’m going to experiment some more with this biscuit base, perhaps ginger and rhubarb or maybe chocolate?
2oz ground almond meal
2oz rice flour
2oz desiccated coconut
3oz dairy free butter substitute (I use Olivani)
300ml fresh squeezed lemon juice plus zest
3 large eggs
2 tbsp sugar
2 tbsp coconut thread
Preheat oven to 180C.
Line a 20cm cake tin with baking paper.
Combine the ground almond, rice flour, sugar and dairy free butter together to form a biscuit dough.
Press into lined cake tin.
Bake for 35 minutes until golden brown then remove from oven.
Whisk the 2 tbsp sugar, eggs and lemon juice together and pour over cooked biscuit base.
Sprinkle with coconut thread and bake for a further 20 minutes or until set on top and coconut is golden.
Remove from oven, slice then allow to cool before serving.
As Robert Oliver says in his book Me’a Kai “the Rarotongan Coconut Roll is what the Hot Dog is to the American”. Unfortunately I only discovered this on our last day in Raro, we obviously hadn’t been visiting the right Dairy’s (corner shop for non Kiwi’s) and only managed to sample one. It was very tasty with the coconut shredded through the swirl of sweet dough but it was lacking in the sticky coconut sauce I later discovered the traditional ones are baked with. Never one to miss out on anything, particularly when it is food related, my mission this weekend was to make the true coconut rolls with lashings of coconut and coconut sauce and since it was so close to Easter I decided we would have these instead of hot cross buns this year. I have used the recipe from Me’a Kai.
The coconut sauce the rolls are baked with really does complete the bun, giving it a sticky sweet exterior so don’t skip this bit thinking you might want to reduce the coconut content, if you are going to eat them you have to have them with their full calorie count to appreciate them. I found them quite irresistible, perfect breakfast food with a strong coffee.
Ingredients – makes 12 large rolls
4 cups flour
1 cup of grated fresh coconut (or 1 cup of desiccated coconut mixed with 1/2 cup of coconut milk)
2 tbsp soft butter
1/2 cup sugar
2 tsp active yeast (8g sachet)
Ingredients – Coconut Glaze
1/2 cup sugar
2 cups coconut milk
1/2 cup grated coconut ( or 1/4 cup desiccated coconut)
1 tsp cornflour
Method – Roll
Pre-heat oven to 180C
Mix the yeast and sugar with 1/4 cup warm water and put aside for a few minutes.
Put the flour, butter and coconut in a large bowl and combine.
Add the yeast, sugar and water to the flour and knead for 8 minutes. If the mix is too sticky add some more flour. It should be like a bread dough.
Shape dough into a log and divide into 12 pieces and roll each piece into a 20m log.
Coil each one into a roll shape and place onto a deep floured baking tray a few centimeters apart.
Cover with a cloth and rest in a warm place till doubled in size.
Meanwhile make the coconut glaze by putting all the ingredients in a small pan and whisking together to combine the cornflour.
Place pan over a low heat and cook for a few minutes until the liquid thickens.
Once the rolls have doubled in size, pour over half the coconut glaze and place in the oven and bake for 25-30 minutes or until golden brown.
Remove from the oven and pour the rest of the glaze over the rolls and serve warm.
The most exciting gifts for Christmas for me are certainly the ones which have anything to do with food, whether edibles, gadgets or books. This year I received an ice cream maker, not that I had been dropping any hints for the past month or so about how wonderful it would be to make my own ice cream! I don’t think my partner thought it was such a fantastic idea until I mentioned one evening while he was making us Pina Coladas that the ingredients would surely make a good ice cream too….I think that sold the idea and here is the recipe made with my new kitchen appliance!
- 2 cup of coconut cream or milk
- 1/2 cup of pineapple juice
- 1 cup of cream
- 1 cup crushed pineapple (or blended pineapple)
- 50g sugar
- 4 egg yolks
- 4 tablespoons of white rum (optional)
- Place coconut cream, cream & pineapple juice in a pan and bring to a simmer
- Whisk egg yolks and sugar in a bowl till combined.
- Whisk hot liquid mix into yolk mixture.
- Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
- Cook gently until the mixture thickens and coats the back of the spoon (creates a custard).
- Transfer to a bowl and allow to chill in fridge completely before before putting into ice cream maker.
- Stir crushed pineapple and white rum into custard mixture. Do not be tempted to put in more rum as too much alcohol can prevent the mix from freezing.
- Put mixture into prepared ice cream maker as per instructions for that appliance.
Very delicious and refreshing, Enjoy!
You can pour white rum over the ice cream when serving the adults instead of adding it to the mixing process if you are making the ice cream for a family with youngsters. Then no-one misses out!