Summer berry squares
Makes 16 squares

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, peanut-free, vegetarian, dairy-free*, casein-free*, lactose-free*

 

These are a wonderful addition to the lunchbox as the blueberries, raspberries and lemon zest make the squares a really refreshing snack.

 

175 g soft unsalted butter at room temperature

200 g xylitol

3 large eggs

100 g ground almonds

150 g fine polenta

2 tsp gluten-free baking powder

1 tsp vanilla extract

200 g blueberries

200 g raspberries

1 lemon, zest

 

1. Pre-heat the oven to 180C/350F/gas mark 4. Line a 24 cm square cake tin with non-stick baking paper.

2. Grate the lemon zest with a fine grater and set aside.

3. Mix the polenta, ground almonds and baking powder in a bowl.

4. In another bowl, whisk the butter and xylitol with an electric whisk for a few minutes.

5. Add the eggs one by one, whisking thoroughly each time.

6. Fold in the dry ingredients and vanilla extract.

7. Stir in the raspberries, blueberries and lemon zest.

8. Spoon the mixture into the baking tin and level with the back of a spoon.

9. Bake for 30-35 minutes or until the top looks golden and a skewer inserted in the middle comes out clean.

10. Once cool, cut into squares.

 

* Substitutions

To make the squares dairy-, lactose- and casein-free, use non-dairy vegetable margarine instead of butter.