Titanic and a gluten free date slice

I swore I would never watch the movie, Titanic.

Managed to avoid it for years. Then, one stormy night, it came upon the TV and I did.

Lord, I loved it. Lord, I was surprised.

Leonardo Di Caprio, what a wee spunk. And the luminous Kate WInslet.

That kiss at the stern bow (I ain’t no freakin sailor) of the boat is the stuff that Mills and Boon is made of, on steroids. A sweaty palm on a fogged up window, the boat was heating up on the inside whilst the outside temperature dropped ominously.

All along, you know what is going to happen. Making this love story seem more heightened and intense.

Yeah, the ending sucked. Like really sucked. And mayhaps, you think the movie really sucks.

But this slice doesn’t.

If Kate and Leonardo had made it to a desert island (geographically unlikely I know) they could have made this slice with its tropical coconut and dates. Bummer.

The zippy lemon icing is the perfect foil (such a strange saying) to the sweetness of the dates and rich coconut. It’s like a bunch of hula dancing Hawaiian hotties jumped into your mouth and had a party.

DATE, COCONUT AND LEMON SLICE, GLUTEN FREE

WHAT YOU NEED
1/2 cup sorghum flour (60g)
1/4 cup brown rice flour (40g)
1/4 cup tapioca flour (40g)
1 1/2 tsp baking powder
1/4 tsp Xanthum gum
1 big pinch salt
1 cup desiccated or shredded coconut
1 cup dates, chopped
1/2 cup rapadura, coconut or brown sugar
Zest of a small lemon
125g butter
1 egg, lightly beaten

Lemon Icing
1/2 cup icing sugar
1 tbl lemon juice
15g butter, melted
1/4 cup extra coconut for sprinkling on top of slice

HOW YOU DO IT
Preheat oven to 180C.
Line an 18cm x 28cm slice tin with baking paper.
Sift the flours, baking powder, xanthum gum and salt into a large bowl.
Stir in the coconut, dates, sugar and lemon zest.
Add the melted butter and beaten egg and mix well.
Spread into the baking tray and bake for 30-35 minutes until golden brown and firm. Cool in the tray.
Lemon Icing. Whilst the slice is cooling, add all the ingredients in a bowl and combine until smooth. Spread over the slice and sprinkle with the coconut. Cut into 12 squares and serve in an airtight container. This slice is a bit crumbly when you cut it but the rest of the slice holds together well.

Cooking Notes:
If you don’t have all of these flours you can use 140g of your preferred self raising gf flour blend.
This icing is thin but I knocked back the amount of icing sugar to try and minimise the sugar content a tad.

A Cheergerm adaptation from a recipe from the Womans Day website. See below for the link to the original recipe.

http://www.womansday.com.au/food/recipes/readers-recipes/2008/7/date-and-lemon-slice/