“I’ve decided I need to master gluten free baking! When I cater I always have to do some gluten free items and tend to fall back on things like a chocolate flan with hazelnut meal or an orange almond cake. I decided to try a gluten free lemon bar because I love the non GF version and it seemed to be easy to make using almond flour and corn flour. The result was delicious! You can also substitute lime or passionfruit juice or as I did, a combination of two juices. It also works brilliantly as a dessert with fresh berries and a dollop of thick cream. Enjoy!”
Ingredients for the base
200g almond meal
25g corn flour
75g white sugar
1/4 teaspoon salt
100g cold butter
Method for the base
Preheat your oven to 180 C.
Line a 20cm square baking dish with baking paper making sure the paper comes all the way up each side. This makes it much easier to remove from the tin once it’s baked.
Cut your cold butter into 1cm squares and add to a food processor with the other ingredients.
Blitz the mix until its come together.
Press into your baking tray and smooth the top with a spoon.
Bake in the oven for 12-15 minutes or until the top is lightly browned.
Allow to cool for 15 minutes.
Ingredients for the custard
200g white sugar
100g lemon, lime or passionfruit juice (I used 50g lemon and 50g passionfruit)
20g corn flour
1/4 teaspoon salt
Method for the custard
Place all ingredients in a food processor and blitz until combined.
Pour over your cooled base.
Bake in a 180 C oven for 15-20 minutes or until the custard has just set.
Allow to cool on the bench then cover with cling wrap and let cool completely in the fridge.
Once cool, Cut into bars and serve sprinkled with icing sugar or serve as a dessert with fresh berries and thick cream.
“Once a month we have “Cake-day” at the QLD Symphony Orchestra. It’s an opportunity for us all to gather for morning tea and try a lavish selection of baked delicacies by our industrious members. I’ve taken on the role to provide cakes for the vegan members of the orchestra, so I’m always looking for new recipes that taste just as good as their non-vegan versions. Sometimes it takes a few tries to get the recipe up to the standard I want but some are so delicious on the first attempt that I don’t need to change anything. For this recipe I found a basic vegan cupcake recipe and changed it into this zingy little number with the addition of carrots, currents and walnuts. Enjoy!”
You can find the video on my Musical Menus YouTube page.
“I recently made a delicious fruit and nut loaf from one of Bill Grainger’s beautiful cookbooks. It was light and fragrant with nice chunky pieces of dried fruit and crunchy nuts. Because it didn’t have a lot of butter or eggs in it I decided to try and convert it to a vegan version. After a few attempts I got the right balance that doesn’t lack any of the flavours or textures of the original. It also works great toasted after a few days and freezes well. Of course I do have it smothered with butter, but you can always find a vegan alternative. Enjoy!”
Place oats and almond milk in a bowl and allow to soak for 20 minutes.
Combine the flour, spices, sugar and salt and mix together.
Add the oats and milk, dried fruit, almonds, maple syrup, banana and lemon juice and rind and mix together.
Pour the mixture into a lined loaf tin and smooth the top.
Sprinkle the remaining almonds on top.
Bake in a 180 celcius oven for 40 – 45 minutes or until a skewer comes out clean.
Allow to cool for 30 minutes then remove from the tin. Slather with butter and enjoy.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!