It is interesting see how meals and baking have evolved over time but every now and then it is lovely to drag out some tried and true recipes. As well as the enjoyment of eating the actual food, the memories that they evoke can be a delight.
The other day there was some discussion in an online group regarding using breakfast cereals in baking which made me remember this one which my maternal grandmother used to make.
1 cup chopped dates
1/4 cup castor sugar
1 egg, beaten
1 dessertspoon lemon juice
1 teaspoon vanilla
1& 1/2 cups Rice Bubbles
Place all ingredients except the Rice Bubbles in a saucepan and cook gently for 10 minutes, stirring carefully. Allow to cool. Mix in Rice Bubbles. Form into logs and roll in coconut. Chill and store in the fridge.
I have not made this recipe recently but will do at some time. I am not sure if Rice Bubbles are strictly gluten-free but you could used puffed rice which would ensure they are gluten free.
My memory of date logs is them being served for afternoon tea on a dainty oval china dish.
The second recipe I want to share with you is a simple melt and mix fruit slice which I successfully converted to a gluten-free version. Here is the original recipe.
1 cup self-raising flour
1 cup mixed fruit
1 cup coconut
1/2 cup sugar
2 teaspoons golden syrup
Combine dry ingredients. Add melted butter and syrup. Press into a shallow tin. Bake in a moderate oven for 10-15 minutes. Ice with lemon or orange icing when cool.
In order to make it gluten free I used a cup of gluten free plain flour and 2 teaspoons of baking powder. Also, rather than mixed fruit I used 3/4 cup of sultanas and 1/4 cup of dried cranberries. You can use any mixture of fruit that you choose.
Since we have an abundance of passionfruit I decided to make passionfruit icing.
They do not look overly pretty because I was racing against the clock and the icing had not completely set when I cut the slice. However, it tasted amazing and adapted really well to the gluten free flour.
I hope you enjoy these and I will add the links to the recipe file on the front page of the blog.