MORNING
It’s Saturday morning, I am lying abed…reading, sipping tea and pondering the real meaning of life. (In other words, procrastinating the inevitable getting up and starting the day.) I have a vanilla soy candle burning and all is quiet and still….until…two small boys come bounding into the bedroom like Labrador puppies. Arms and legs flailing, falling over one another. ‘What’s that delicious smell?’ they cry. ‘We can smell it through out the whole house,’ ‘Is it something good to eat?’

‘Fraid not me laddies. It’s just the delightful scent of the candle you gave me for Chrissy, smells great hey?’ Disappointment radiates from every inch of their wiry beings. The sproglets gallop around the room once or twice. Any sadness at the lack of good things to eat is somewhat tempered by Kid 1 snarfling the TV remotes and taking off downstairs, I presume to watch something enlightening and educational on the Cartoon Network. 

Thoughts of this day now encroach. Yes, vanilla pervades my senses but I remember the big bag of luminous limes in the fridge. Lime slice with a hint of vanilla methinks. Gluten free, with buckwheat, teff flour…butter, now you are talking.

WHAT THE HECK IS TEFF FLOUR?
A brief ramble regarding teff flour, if I may. This gluten free ancient grain is teeny tiny but chock full of nutrition. Native to Ethiopia, it is believed that teff originated between 4000 BC and 1000 BC. I have used brown teff flour which is higher in protein than wheat and has a high concentration of nutrients such as calcium, thiamin and iron. Research has shown that the iron from teff is easily absorbed into the body. It is high in fibre and can help control blood sugar levels.

The only downer is that here in Australia, it hasn’t been easy to get. My last bag was Bob’s Red Mill Teff Flour from a local health food store and they have been out of stock for a few months now. Only a tiny bit remains, so this great hunter will soon set off once again to track down the teff. Will keep you posted on it’s whereabouts.

Overridingly this slice is all about the lime, with a touch of vanilla. (This post may give a small insight into the intricate, um, cough, workings of a Cheergerm mind.) The Yak says it has a caramel flavour, possibly from the coconut sugar. The slice is a little crunchy on the outer edge but more tender in the middle. Being a citrus lover, it’s my cup of tea. And that is exactly how it was enjoyed by The Yak and myself, alongside a cup of good, strong brew.

YOU NEED
Slice Base
150g buckwheat flour
50 g teff flour (or brown rice flour, millet flour or plain GF flour)
1 tsp baking powder
100g coconut sugar (feel free to use rapadura or raw caster sugar)
115 g butter
1 heaped tbl lime zest (3 small limes lost their zest to aid this recipe)
1/2 tsp vanilla paste

Icing
40 g butter
2 tbl lime juice
60g pure icing sugar, sifted

METHOD
Preheat the oven to 180 C and line a shallow 30cm x 21cm tin with baking paper.
Put the dry ingredients into a food processor and pulse briefly to combine.
Pop in the butter, lime zest and vanilla paste, process until the mixture resembles fine sand.
Tip the mixture into the tin, spreading out evenly and pressing down firmly with your fingers. It may seem crumbly but don’t freak out. It will all stick together once it’s baked.
Bake for 20-25 minutes until the mixture is golden brown.
Whilst the slice is in the oven, put the butter and lime juice into a saucepan and stir over low heat. Once the mixture is melted, add the icing sugar and mix. It will be a runny consistency.
When the base is removed from the oven, pour the icing over and spread it out evenly. Let it sit for a few minutes.
Cut the mixture into squares and leave to cool. You can break it apart once it has cooled completely and store in an airtight container. Makes 12 largish square pieces.

A Cheergerm recipe