Welcome friends. A Jug of White Daisies is about my life and all the thoughts that come to me while I'm walking, doing the dishes, having a shower or hanging washing on the line - some of my regular activities that give me time to think. It's about all the things that make up my life - cooking, cleaning, creating, loving, learning, discovering, rolling my eyes, sighing, smiling, forgiving, making do, making the most of, looking up, gardening, hugging, being. It's about the things that I make for sale, fabulous finds, the wisdom and beauty in the world, and it's about stopping to admire the simple perfection of daisies.

And in amongst all the thinking and writing about that, I'll be doing it all, and more, so if you don't see me for a day or two, please send chocolate.

January 21, 2015

Coconut Slice Recipe

Well the slice is all gone! Time to make another one.... I have to report that sorghum flour is excellent! It gave the base a whole different texture that took it from "ricey/shortbready" to a really lovely dense moist texture much much more like something between wholemeal and white wheat flour. But with a definite non-white feel. Love it! I've since made some waffles using sorghum flour in the mix too and they were great too. Yahoo! Pity it's so expensive, but it doesn't matter really, when you find something that works for you. I'm not diagnosed Celiac but I do react badly and for weeks when I have the smallest bit of gluten. I'm not even tempted.

My DH loooved the slice, by the way. He was in raptures with every bite.

So... what did it look like? This is how it came out of the oven (told you I can't do food porn - look at the state of that pan! On second thoughts, don't, lol):

And this is how it looks on my plate. Mmmm. No crumbly bits, just moist and excellent deliciousness. That's a small fork by the way, not a dinner fork, just in case you were worried about the size of my slice.

And now I think you would like the recipe. I have no idea at all who originally made up this recipe, or how much it's been changed over the years, but this is what my new GF version is, which I'm now sticking to. The original was brought home from school cooking classes by my big sister ... a few years back. OK a few decades.... lol.

Please note that I'm in Australia so my measurements are Australian standard measurements.

Also, I just use a generic brand of plain and self raising flours, from my supermarket. I like most of them, they work well enough for most things and it saves having fourteen different flours in the cupboard.

Gluten Free Coconut Slice
125 g butter
2/3 cup Self Raising GF flour
1/3 cup plain GF flour
1/3 cup sweet white sorghum flour
1/4 cup tapioca flour
1 cup brown sugar
1 egg

Melt the butter gently until only just melted, then add to dry ingredients, which have been sifted together into a bowl to mix them. Add the egg and mix into a soft dough. Press or spread into a greased and lined slice tray, 18 x 28cm.

1/3 cup jam (jelly for my American friends)

Warm the jam briefly in the microwave and spread carefully over the base - the base is soft so be gentle.

1 cup shredded coconut
1/4 cup castor sugar
2 eggs

Beat all ingredients together with a fork and gently spread over the filling. Bake it in a moderate oven for 20-30  minutes or until the coconut is beginning to toast nicely. Cool in pan on a wire rack. Cut into squares or fingers and store in an airtight container in the fridge.

So there you go. Easy and delicious, old fashioned slice. Enjoy some with your favourite cup of tea or coffee soon. :-)

love Heather x

 To the question of your life, you are the only answer. To the problems of your life, you are the only solution. ~Jo Coudert

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