An Cooking

Ingredients for vegan fruit slice recipe Pastry ingredients

4oz Rice flour
2 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
3oz Light brown Muscovado sugar
3oz Vegan margarine
2 Tbsp Rice bran oil

Fruit filling

Apricot jam
3oz Bold raisins
2oz Mixed raisins
3oz Currants
1 tsp Vanilla essence
1 Tbsp Corn starch
2 Tbsp Ground flax seeds
2 Tbsp Ground almonds
2-4 tsp Brown sugar
Soya milk

Note...Dates, apricots, prunes and other dried fruits can used in this recipe.

Place all of the dry pastry ingredients in to a large mixing bowl, stir together.

Add the margarine and oil, rub together using your fingers then bring the pastry dough together.

No other ingredients should be needed but if for some reason the pastry is to dry add and very tiny amount (1/2 tsp at a time) of soya milk or water to help bring the pastry together.

Place the pan onto a low/medium heat and slowly bring to a simmer - do not rush or else the milk will burn and give the fruit a burnt flavour.

Gently simmer for five minutes or so giving the fruit a stir every so often.

Use a sieve to drain any excess milk away.

Place the fruit into a blender and pulse into a thick fruit paste.

Add the 1 tablespoon of corn starch, mix well.

Add the ground flax seed and mix well.

Cut the pastry in half.

Take small pieces of the pastry and make it into a bottom layer of a large square tin that has been greased and floured.

The pastry should mould together very easily.

Drop blobs of the dried fruit mixture on top of the apricot jam. Spread evenly.

Once cooked leave to cool for a few minutes to cool then carefully remove from the tin.

Try to use a large spatula, if you do not have a large spatula find it difficult to remove from the tray slice the fruit slice into four then remove each section with a smaller spatula.

Leave to fully cool on a wire rack.

Carefully cut into slices.

Enjoy Chef Jeenas gluten free fruit crumble slice recipe.

3oz Rice flour
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar


See how springy the cake is?


Look at the golden colour and soft spongy texture.




How to make an eggless blueberry slice



Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.

Grease and flour a flapjack/swiss roll tin.

Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.

Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.

Once cooked leave the cake in the tray for a few minutes then remove and place onto a cooling rack.

Once the cake has cooled a little slice away all of the edges.

Cut the cake into squares.

Slice each across the middle. Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.

Dust with powdered sugar.

Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.