Baking Dessert

Gluten-free raspberry shortcake

Name: Gluten-free raspberry shortcake
Prep time: 75 min
Cook time: 25 min
Total time: 100 min
Yield: 6
Ingredients: 225g almond meal; 3/4 cup (75g) skim milk powder; 3/4 cup (60g) desiccated coconut; 1/2 cup (100g) rice flour; 2 teaspoons gluten-free baking powder; 1 cup (250ml) gluten-free vanilla soy milk; 500g low-fat ricotta; 1 teaspoon vanilla extract; 2 tablespoons icing sugar, sifted; 3 punnets raspberries; 1/2 cup (160g) low-joule raspberry jam, melted

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1h 15m

25m

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Please everyone with this low-fat, gluten-free and egg-free raspberry shortcake.

225g almond meal
3/4 cup (75g) skim milk powder
3/4 cup (60g) desiccated coconut
1/2 cup (100g) rice flour
2 teaspoons gluten-free baking powder
1 cup (250ml) gluten-free vanilla soy milk
500g low-fat ricotta
1 teaspoon vanilla extract
2 tablespoons icing sugar, sifted
3 punnets raspberries
1/2 cup (160g) low-joule raspberry jam, melted

Method

1.

Preheat the oven to 170°C. Lightly grease a rectangular 10cm x 34cm loose-bottomed tart pan.
2.

Combine the almond meal, skim milk powder, coconut, rice flour and baking powder in a bowl. Add the milk and stir to combine. Press into the tart pan and bake for 20-25 minutes until golden and cooked through. Cool completely in pan.
3.

Process ricotta, vanilla and icing sugar in a food processor until smooth. Spread over the shortcake base, then cover with the raspberries. Just before serving, brush the berries with melted jam, then slice and serve.