Ingredients:

• 1 pkt gluten free plain sweet biscuits (try Naturally Good Coconut Crunch cookies)
• 50g butter
• 4 eggs
• ¾ cup castor sugar
• Juice from 3 lemons plus zest from 2
• 1 cup cream

Method

• Grease a 24cm oven proof pie dish.
• Preheat oven to 150 degrees.
• Finely crumb gluten free biscuits. Put in pie dish.
• Melt butter. Pour over crumbed biscuits and combine.
• Press crumbs into the sides and base of the pie dish, with the back of a spoon, to form the crust.
• In a bowl, whisk eggs and gradually add sugar, lemon juice, zest and cream.
• Pour filling into crust.
• Put in oven for 50-60 minutes until filling just set but still a little wobbly in the middle.
• Allow to cool slightly before serving.
• Sprinkle with gluten free icing sugar.

Can also be served cold.

Note: You can also use gluten free plain chocolate biscuits crushed (such as Freedom Foods Daydream Chocolate biscuits) to form the bases/crusts of chocolate desserts or cheesecakes.

We’ve been experimenting in our house lately with baking muffins and cakes. We’ve tried the Well and Good mixes, Empower, and Basco. All have proven to be quite good. A few tips that we have developed in the process:

• Use a little less oil than described on the packet mix instructions
• Add some frozen berries to the muffin mixes – they taste amazing!
• Cook the muffins for a few extra minutes to ensure that they don’t end up soggy the next day
• Give it a try – it only takes 30 minutes including preparation time to make!