Gluten Free Sweet Treats

These Gluten Free Sweet Treats can be served at a casual afternoon catch-up with coffee or jazzed up with some pulled sugar garnish for a high tea or after dinner petit four…Both recipes are super easy and can be made in advance too.

Petit fours

This is my favourite Nana slice…it’s a recipe that’s been around for ever for a good reason! We have just tarted it up a bit with some beautiful Passionfruit Flavour Pearls 🙂

Gluten Free Lemon Slice with Passionfruit Cream & Pearls

1/2 cup sweet condensed milk
125g butter
250g gluten free biscuits (plain sweet biscuit, finely crushed)
(for non gluten free recipe, use 250g of arrowroot or marie biscuits)
1 teaspoon of grated lemon rind
1 cup coconut
1 cup icing sugar (the CSR brand is gluten free)
15g butter – soft
2 tablespoons of coconut
3 tablespoons of lemon juice
125ml thickened cream – whipped & flavoured with a little fresh passionfruit, minus the seeds
Mix all ingredients well and press into a lined tray (lining the tray makes it easy to remove the slice to portion)
Refrigerate for at least an hour until firm then ice with lemon icing (just combine all ingredients until smooth!)
When the icing has set, remove the slice from the tray and cut into squares or if you prefer a round treat use a round cutter in your desired size.
To garnish….place a quenelle of the passionfruit cream on top of each portion – I found a quenelle demo for you on YouTube then add some Passionfruit Flavour Pearls for a bit of bling and pop of flavour.

Orange polenta cake with Salted Caramel Pearls

1 large orange

175 g butter, softened
220g caster sugar
75g plain flour (gluten free or not)
170g polenta
60g almond meal
1 tbs poppy seeds
2 tsp baking powder (check that it is gluten free)
4 eggs, separated

Orange icing


Preheat oven to 180°C (160°C fan-forced). Grease a cake tin and line with baking paper. Place the whole orange in a small saucepan,  cover with water and weigh down with a small saucer (to keep orange submerged). Simmer for 12-15 minutes until orange is very tender when tested with a skewer. Drain and  cool for 10 minutes. Chop coarsely, reserving juice and discarding seeds. Place orange and any juice in a food processor and pulse briefly until finely chopped. Add butter, sugar, flour, polenta, almond meal, poppy seeds,  baking powder and yolks. Pulse until just combined. In a separate clean bowl, whisk egg whites until soft peaks form. In 2 batches, fold egg-whites into orange mixture and pour into prepared cake tin.Bake 30 –  40  minutes until cooked when tested with a skewer.

To make the orange icing, use an electric beater or mixer to beat the butter until soft. Gradually add the icing sugar and beat until pale and creamy. Add the orange rind and orange juice and beat until just combined. Spread the icing over the cake and when set cut into your desired portions.

To serve….just top each portion with a few Salted Caramel Pearls. If you really want to impress try a little pulled sugar twist…Ta da…


Until next time

Rodney & Fiona

Stressed spelled backwards is desserts.  Coincidence?  I think not!  ~Author Unknown