Flaked Almond And Raspberry Gluten Free Slice Food

RASPBERRY-ALMOND CRISP

Steps:

• Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
• Filling: In another bowl, gently combine all ingredients and a pinch of salt.
• Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.

RECIPE ALMOND MEAL SLICE WITH RASPBERRIES

Steps:

• To make your Almond Meal Slice, preheat your oven to 160°C (fan-forced), and grease a slice pan. Then in a bowl beat together the nuttelex and sugar until light and creamy, then add the eggs, beating well after each addition.Pour in the vanilla extract and almond milk, combine, and add the baking powder, the gluten free flour and the almond meal and mix thoroughly again.Pour into your prepared slice pan and smooth out to the corners, then sprinkle with the frozen raspberries and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean and the top is lightly browned.Remove from the oven and allow to cool in slice pan before cutting and serving.

FLAKED ALMOND AND RASPBERRY GLUTEN FREE SLICE RECIPE

Steps:

• Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
• To make the almond layer, melt the butter and sugar in a saucepan over low heat. Stir until sugar has dissolved. Remove from heat and stir in almonds. Cool.
• To make the base, blitz all ingredients in a food processor to form crumbs. Firmly press mixture into baking tin and cook for 15 minutes until golden.
• For the raspberry filling mash raspberries, jam and lemon zest together. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.
• Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
• To make the almond layer, melt the butter and sugar in Thermomix 3 min/100C/speed 2. Add almonds and mix 5 sec/reverse mode/speed 3. Set aside almond mixture and clean bowl.
• To make the base, add all ingredients to bowl and mix 30 sec/speed 5 until crumbs form. Firmly press mixture into baking tin and cook for 15 minutes until golden.
• For the raspberry filling add raspberries, jam and lemon zest to clean bowl and mix 5 sec/speed 5. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.

RASPBERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

RASPBERRY & ALMOND TRAYBAKE

Steps:

• Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
• Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

RASPBERRY BAKEWELL SLICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
• Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
• For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
• To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.