raspberry and peach deliciousness…

lockdown has been a bit tough on everyone i think. we are in week four now, and everyone is getting a bit tetchy, a bit over each other company, and a bit tired of the same day over and over. I’ve spent today, it’s Wednesday, trying to calm down an anxious 9 year old who’s freaking out over home school. today’s the first day but tomorrow should be better fingers crossed!!

while there is a lot of these negative kind of feeling floating around, there has also been lots of opportunities for people to get out there and express themselves and what they do. for example, everybody eats nz has been featuring chefs, and some non chefs to share a recipe with everyone. you can tell this has put some of them out of their comfort zone, but they have got behind the idea and shown us how to cook some great food.

i wanted to share the one i had a go at, altered obviously to suit us. but it was delicious. so a great big thanks to Fraser form Lillius for sharing this one!!

the lack of flour has been a great indication that people are taking the opportunity to get into the kitchen and do some baking while they have some time on their hands. this is a great way to test out some recipes and potentially fill your freezer with baking – if it makes it that far – to put in lunchboxes when things go back to normal. we ate this shortcake for dessert, but you could make it to freeze as well. just cut it into small squares and pop in a freezer container.

raspberry and peach shortcake…

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• 250g oliviani spread
• 3/4 cup brown sugar
• 2 1/2 cups of Edmonds Gluten free flour
• 2 1/2 tsp baking powder
• pinch of salt
• 1 egg
• 1tsp vanilla essence
• 410g can peaches
• 1/2 cup Raspberries – I used frozen, and forgot to get them out to defrost so they went in frozen too!!

pop your oliviani, sugar and flour into a bowl and rub them together with your fingers, it’s supposed to be a bit of a breadcrumb like mixture, but the oliviani is softer than regular butter, so don’t be surprised if it comes together a bit more than that. add in your salt and baking powder.

add in your egg and vanilla and mix together gently. it’s a lovely soft dough, but a bit sticky with these alterations. I could have altered the quantities to adjust this but the finished result was a light airy dough so I didn’t bother.

use 2/3 of your dough to cover the bottom of a lined roughly 20×20 dish, mine was rectangle so not these dimensions, but you use what you have of roughly the same size.

drain out the peaches and carefully lay them out on your dough, be beautiful if you have the time. pop over your raspberries and then dot the remaining dough over the top.

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bake in a preheated oven 180oC in the middle of the oven for 35-40 minutes. i did ours in our gas oven inside, the temperatures are not at all exact so who knows what temperature it was but it turned out beautifully, and was so delicious for dessert with a little dairy free ice cream, but would be great as a slice cold as well.

Fraser still has the video up if you want to check out the original version on the Lillius instagram page under stories.