My favourite baked morning tea or afternoon tea goods are tarts and slices. You may have already noticed that. My cookbook has plenty of them. But now I am eating gluten-free and low FODMAP, I have to recreate many of my favourite recipes. Lemon and marshmallow are high on my list of desirable elements and I combined both for this first low FODMAP slice. I was delighted with the result and my digestive system is feeling very happy about it too. I did manage to cut them all on a slope and I promise I had had nothing more spiked than a cup of green tea when I did it. So when you look at the photos, they are not crooked, the slices are.
If you malabsorb lactose, use lactose-free cream.
- 1 cup of my gluten-free flour blend
- 2 tsp cane sugar
- pinch of salt
- 80gms/2.75oz chilled butter
- 1 egg
- 2 tsp cider vinegar
- 400mls/13.5oz cream
- 3 tbsp cane sugar
- ⅓ cup lemon juice
- 2 tbsp gelatin
- 1 tbsp tapioca flour
- 2 tbsp gelatin
- ¼ cup water
- 1.5 cups cane sugar
- 1 cup water
- 1 tsp vanilla
- Preheat the oven to 180°C/350°F.
- In a food processor, add the flour, sugar, salt and butter, cut up small.
- Process until crumbs form.
- Whisk together the egg and vinegar.
- Add to the processor and process again until a firm dough forms.
- Adjust with a little cold water or a little more flour if necessary to get a dough which stays together but doesn't crumble.
- Butter and line a 17.5 x 27.5cm/7” x 11” slice tin.
- Press the dough into the prepared tin.
- Place in the oven for 10 minutes or until golden.
- Cool completely.
- Bring the cream and sugar to the boil.
- Add the lemon juice and stir.
- Dissolve the gelatine in a little hot water and add. Whisk.
- Mix the tapioca flour in a little cold water and add.
- Keep stirring until it thickens then take off the heat and let cool.
- Pour it over the cooled base.
- Place in the fridge to set completely.
- Place everything in a saucepan and bring to the boil, stirring.
- Let boil, not stirring, for 15 minutes.
- Cool to lukewarm.
- With egg beaters or a stand mixer, whisk until thick and white.
- Pour onto the set lemon layer and place in the fridge to firm up.
- Once set completely, cut into slices.
I thought you might like an update on Dario’s tobacco plants which he has grown from seed. They have now taken over one section of the garden.
I love the look of your slice. It has such perfect distinct layers. I would be interested to read that book and yes, I am sure not every match had a happy ending xx
I think that is what I love about slices – the distinct layers and combinations of flavours.
If you have a kindle, you can download the book so easily and it’s so cheap it’s ridiculous. Kindles are the way to go! Great for travelling but I use mine all the time.
It must be great to get up in a morning and have it for breakfast with a first cup of coffee 🙂
Believe me, I am not adverse to a bit of sweetness for breakfast!
I noticed the slanted slices before I read the post, and just thought you decided to do that on purpose for artistic reasons! They look kinda nice. As does this recipe – lemon is one of my favorite flavors, and it’s a nice combo with marshmallow. Good stuff – thanks.
Yes, I wasn’t too impressed with my cutting skills but we will call it artistic licence.
What a delicious slice, I love anything lemon!
I am with you on that, Laura!
I was so intrigued by your slice recipes and really want to try the marshmallow. This is another great recipe Suzanne! Wow, that tobacco plant is really fluorescing. Your friends novel sounds like a good read, and yes that cover is just gorgeous!
Marshmallow is so easy and I love it but it needs a little tang with it and the lemon is perfect.
Dario is now onto the next stage of drying the tobacco leaves and that is rather more complicated than first thought. It’s all about humidity levels and temperature.
Beautiful recipe and how I would love to have a slice of that marshmallow in the morning!
The morning does call out for something sweet, doesn’t it!
I have a package of buckwheat flour and had no idea what to do with it. Now I can try this recipe! Thanks Suzanne.
I know what you mean. I had odds and ends in the pantry too but now I know how to use them all. How life changes!
This recipe has everything that I like. Anything lemon and marshmallow is agreeable with me. What a delicious recipe! Don’t laugh if I say that I never made marshmallows before. Maybe it’s about time. Now what would Dario do with all those tobacco plants? Speaking of tobacco, I just bought a wedge of aged cheese covered with tobacco leaves. It didn’t last long. 🙂 Have a wonderful week Suzanne!
Ah, you must make marshmallows. Your children will love you for it!
Dario intends on making cigars for himself and his friends. He has very grand ideas but perhaps hasn’t thought about the practicalities of the endeavour.
I have never seen cheese in tobacco leaves – it must have a very particular flavour.
I just love layered desserts…and your lemon marshmallow slice is no exception!!!
PS…I don’t like raisins in my savory dishes either…
They might require a little more work but they are worth it.
I love the lemon and marshmallow combination! I just can imagine this tart-sweet flavor. I need to try this!
It’s the sweet-tart combination that I love too. I can recommend this slice whether you have food intolerances or not.
This looks delish! I have noticed a lot of your recipes have a mix of flours in them. Would it be ok to substitute them for just plain gluten free flour (store bought)?
Yes, just use a gluten-free flour instead of the ones I use.
Looks yummy, but I don’t like xanthan – would your gf flour blend work without it? (or if I’d substitute locust bean gum?)
I no longer use gums. This is an old recipe. The flour mix I now use is 1.3 cups rice flour, 1/3 cup tapioca flour and 1/3 cup potato starch. It tends to stay together well without any gum.
Thanks for the quick answer! Now I can go ahead and make them…