This recipe has become a staple lunch box treat for the kids. I adapted it from a gluten containing recipe and found a great combo that the kids (and DH and I), all love.
Gluten Free, (and Dairy Free if you use oil instead of butter.)
Pre-heat oven to 180C (365F)
In a bench top mixer, add
1 cup of Caster Sugar
and mix until thick and creamy
Disolve 1Tbsn Brown Sugar into about 1/2 cup of melted butter (or vegetable oil) and add this to egg cream and mix well.
In a seperate bowl mix together
3tsp baking powder (GF)
1tsp mixed spice
3cups almond meal (ground blanched almonds)
1cup shredded or dessicated coconut (optional)
Add this to the egg cream and fold in until just combined.
Pour mixture into a slice / lamington tray (8*11") and smooth out
Bake for 30 minutes
Leave in tray to cool and then cut into fingers or squares
So easy and the whole family loves it. It can be frozen too. We love to warm it in the microwave and have with ice-cream for dessert.