A very eatable Christmas: Gluten Free edition | HerCanberra

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A very eatable Christmas: Gluten Free edition

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Want to enjoy Christmas the gluten-free way? Heidi Silberman and Angela Mason have you sorted.

Fairy Fudge

Paper and grease 18cm square tin. Sift 350g icing sugar and make a well. Melt 75g butter (or Nuttelex), ½ tsp vanilla essence and 1 tbs milk (of any sort) in a saucepan. Snip in 75g marshmallows, stir to melt. Pour mixture into well, stir, use hands to bring together. Press into tin. Press 2 tbs 100s and 1000s into fudge with the back of a spoon. Chill 2 hours, loosen edges, turn out. Cut into squares, chill 2 more hours.

Variation: Chocolate fudge – replace 20g icing sugar with cocoa powder.

Passionfruit Tarts

For the pastry, boil 450g peeled and chopped potatoes in a saucepan of water until cooked (or in the pressure cooker for 6 mins). Mash with 100g butter (or Nuttlelex). Add 1 ½ cups rice flour and 4 tbs icing sugar. Work with your hands until it forms a dough. Chill 1 hour then roll out between two sheets of baking paper. Using a glass or small saucer cut circles of pastry to fit in muffin trays or tartlet bases. Blind bake bases (layer with baking paper then put dried beans or uncooked rice on top. Bake at 200 for 10 mins or until cooked.) Allow to cool.

For the passionfruit butter mix together in a saucepan 100g butter (or Nuttlelex), 110g sugar, ½ cup passionfruit pulp and 2 eggs. Stir over low heat for 5 minutes or until mixture boils and thickens. Pour into a sterilised jar while hot or allow to cool and use in tarts. Or just eat it straight out of the saucepan, yum.

Place spoonfuls of passionfruit butter into each pastry case and top with whipped cream or fresh blueberries if desired.

Variations: This easy pastry is great for any sweet treat. To make it savoury omit the icing sugar and replace it with 1 tsp salt. For any type of citrus butter replace the passionfruit pulp with 1/3 cup fresh lemon/lime/orange juice.

Mini Corn and Chive Muffins

Preheat oven to 200°C. Oil two 12-hole mini muffin pans. Sift 1¼ cups (175g) gluten-free self-raising flour into a medium bowl; stir in 90g melted butter, 2 lightly beaten eggs, 2 x 125g cans gluten-free creamed corn, ½ cup (50g) pizza cheese and 2 tablespoons finely chopped fresh chives. Divide mixture among pans. Bake for about 15 minutes or until cooked through. Stand muffins in pans for 5 minutes; turn out onto wire rack to cool.

Gluten-free Lemon Teacake

What you need for the cake

6 eggs, separated
1 cup caster sugar
2 tsps finely grated lemon rind
2 cups almond meal
1 tblsp lemon juice
1/2 tsp almond essence

What you need for the cream cheese frosting

25g butter, at room temperature
60g cream cheese, at room temperature
1 tsp finely grated lemon rind
11/2 cups pure icing sugar

What to do

1 Grease, line with baking paper and grease again a 23cm round cake pan.
2 Beat egg yolks, sugar and rind in a small bowl with an electric mixer until fluffy. Stir in almond meal, juice and essence. Transfer mixture to a large bowl.
3 Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared pan.
4 Cook in a moderately slow oven (160C) for about 45 minutes, or until cooked when tested. Turn out onto a wire rack to cool.
5 To make cream cheese frosting, beat butter, cream cheese and rind until light and fluffy. Gradually beat in icing sugar until combined. Spread frosting over cold cake.

Ange’s Zucchini Slice

What you need

2-3 large zucchini, coarsely grated, excess moisture squeezed
1 large carrot, coarsely grated
1 large can of super sweet corn
1 cup gluten-free self-raising flour (White Wings gluten-free self-raising is the best!)
1 cup grated cheese
1 brown onion, finely chopped
5 eggs
Salt & freshly ground pepper

What to do

1. Preheat oven to 220°C, fan forced. Grease a lamington tin/ large cake pan.
2. Stir the zucchini, carrot and corn mixture in a large bowl until well combined. Stir in the flour and grated cheese.
3. Whisk the eggs lightly and season with salt and pepper, add to dry mix. Combine.
4. Pour into pan and bake for 30-35 minutes or until set and golden brown. Set aside in the pan for 20 minutes before cutting into pieces. Serve with salad or rice and it is fantastic to freeze.


Try the basic recipe with your favourite ingredients. Fetta is a great addition, as are mushrooms or even some ham, bacon or bbq chicken. Sprinkle pine nuts or pumpkin or sesame seeds over the top before baking for a lovely texture. Once you have the basic recipe, it is yours to do with what you will!

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4 Responses to A very eatable Christmas: Gluten Free edition

netty says: 17 December, 2013 at 10:12 am

Yum! Do you have any tips of where to buy gluten free marshmallows? I’ve been looking for the last week or so and it seems that only the choc covered Pascall ones have the glucose that isn’t derived from wheat. I’ve got some before from the gluten free section at Coles but they don’t seem to carry them anymore.

TrickyT says: 2 January, 2014 at 6:28 pm

I made a batch of the passionfruit tarts today – and yesiree they turned out! A bit fiddly as the dough is crumbly (and the ahem ‘chef’ is not a baker!) but worked a treat. Can’t wait to test them on my daughter 🙂

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