This morning as I was up early again with the puppy (he still does not understand weekends!) I thought I would have a go at my own version of it.
I didn't want it to be too sweet as it was going to have jam on it, that would be sugar enough. I also wanted to look at alternatives to using xantham gum, I'm not a fan of that stuff, I know it will be in the shop bought gluten free items we buy but I would rather avoid it.
Now I read that you can use chia seeds if you soak them in water first, I have these in the cupboard and they are so good for you. If you don't have any you may need to substitute an extra egg white but I would recommend getting the chia seeds, they are expensive but you only need a small amount.
The recipe was an experiment as most of my food is but I like the end result, it is also quite guilt free due to the goodies inside. If you were to used fresh fruit like strawberries or peaches on top instead of jam it wouldn't be naughty at all!
Now I had to taste this slice (for quality control of course) at 9.00 this morning! Oh so nice, people just do not get how exciting cake is unless they usually have to go without.
Gluten Free Almond Slice with Chia Seeds
3oz self raising Gluten Free Flour
3oz ground almonds
1oz sugar & 1tsp golden syrup
4oz Bertolli spread (or any olive spread)
11/2 tbsp chia seeds soaked in 2 tbsp of cold water
2 tsp baking powder
1tsp vanilla essence
100ml soya milk
flaked almonds for top
Cream the sugars and the spread in a bowl, then beat in the eggs (add a tiny amount of flour as you do this) set aside the flaked almonds for the top then sift in all the dry ingredients, next add the milk, chia seeds and vanilla essence then fold in gently. Do not over work it. Finally pour into a lined dish or tray, it should be runny, cook on 200 for 20 minutes.
My dish was 20cm by 25cm the only reason I used that one is I only a have a few and I use the same ones for many dishes. If you use a smaller dish then your slice will be deeper but I think an Almond Slice is supposed to be a bit flatter.