Since we returned from our honeymoon in August (I’ll share photos at some stage!) my life has been filled with cooking, baking and photographing for the 3rd Edition of The Gluten Free Scallywag Magazine , the First Print Edition. It’s been a crazy few months filled with highs and lows as we received some sad news from family and friends. It’s taken a toll on me and I cannot think of anything other than spending Christmas with my family at this moment. This time next week we’ll be in my favourite place, Margaret River , to spend our first ever Christmas at my brother’s home that he and his fiancé purchased a few months ago. I cannot wait to see it and give them both a big hug, and their little staffy, Dennis (the menace) a tummy rub.

Christmas will start, most likely with a fruit platter for breakfast, because we like to have plenty of space for all day grazing. We’re all bringing a plate to Christmas this year and I imagine we’ll be filling our lunch plates from large pick your own style plates; cheeses, olives, leg ham; warm meats and a slew of salads, everything will be gluten free. We usually have fruit mince pies, rum balls and other sweet treats out at the same time as my Dad has a huge sweet tooth and likes to grab at a little something sweet, does your family do something similar?

There will be gift giving, food, laughter, afternoon naps and I’m sure Dennis will love all the attention. At some point, some of the boys will go for a surf and we’ll just kick back in the sunshine possibly with a piece of this slice to keep us company. Not too sweet it’s the perfect way to eat fruit mince, especially if you’re not a fruit mince pie fan. The fruit mince really melds together well with the coconut almond frangipane topping that’s going on all over the brown sugar shortbread base.

If you're stuck for a homemade gluten free gift for the gluten free guy or gal in your life?

Make a batch of this festive slice and wrap it up in little cellophane bags. Done. I know I'd love this as a gift, well, right after I grilled you on your ingredients used and cross contamination measures, I'd give you a big ol' hug!

This recipe has been poked, prodded and adapted from the AWW Cakes & Slices Cookbook until I was happy with its gluten free form, plus my husband, aunt and uncle kept eating it before I'd had a chance to photograph it!

Merry Christmas.

Coconut Fruit Mince Slice

Adapted from AWW Biscuits

Base

60g brown sugar

135g butter, softened

225g plain gluten free flour

Topping

2 eggs, lightly whisked

1 teaspoon vanilla essence

 65g brown sugar

80g desiccated coconut

40g almond meal

15g plain gluten free flour

1/2 teaspoon gluten free baking powder

200g fruit mince (homemade is always preferred)

Heat your oven to 170degrees celcius. Line the base of a 28cm x 18cm brownie pan with baking paper.

Beat the sugar and butter together until creamy. Add the flour and mix to form a loose crumb. Press into the base of the prepared tray and bake for 10-12minutes until golden. Allow to cool slightly.

Meanwhile make the topping. Whisk together to eggs and vanilla. Fold in remaining ingredients. Spread onto the base and bake a further 25-30minutes until golden brown.

Allow to cool completely before cutting into squares.

Will keep well stored in an airtight container for 3days.

*Please note that any orders for the Print Edition of The Gluten Free Scallywag placed after Friday 20th December will not be shipped until the 6th January 2014.