Ok, I’ll admit, these don’t look the best, but if you want a delicious gluten free dessert or snack and you like coconut, almonds and raspberries then look no further than this recipe. The trouble with gluten free baking at times is that it’s hard to replicate recipes when switching from wheat flour to gluten free flour or nut flours as the properties are simply not the same. Some compromises have to be made from time to time on either structure (i.e. the base tends to break up easier) or texture, maybe a little drier. With this recipe though the compromise is not the taste…. it’s yummy, and a firm favourite in our house!

Ingredients for Base:


220g plain Gluten Free flour
3 tbsp Almonds
125g caster sugar
250g unsalted butter


Ingredients for Filling:

60g plain Gluten Free flour
375g caster sugar
1/2 tsp ground nutmeg
1/2 tsp baking powder
4 eggs at room temperature
1 tsp natural vanilla extract
1 tbsp lemon juice
250g fresh raspberries
90g desiccated coconut
icing sugar to dust


Method for Base:

  • Preheat oven to 180°C. Lightly grease a deep silicone baking tray.
  • Sift 220g of the gluten free flour into a bowl. Add the ground almonds and 125g of the caster sugar and stir to combine. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Press the mixture into the tin and bake for 20-25 minutes or until golden. Reduce the oven to 150 degrees C.

Method for Filling:

  • Sift the nutmeg, baking powder and flour onto a piece of baking paper. Beat the eggs, vanilla and caster sugar using electric beaters until fluffy. Fold in the flour. Stir in the lemon juice, raspberries and coconut. Pour over the base and bake for 1 hour or until golden. Chill in the tin, then cut into pieces. Dust with icing sugar.