HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Apple Pie Slice

Meet the Apple Pie Slice. This is hands down one of the easiest gluten free, dairy free and nut free desserts I’ve made in a very long time.


Made with my olive oil sweet shortcrust pastry recipe, it is a beautiful short and crumbly pastry which is incredibly easy, and quick to make. Tonight was a family gathering, so to save time and effort after finishing work, I used a large can of Ardmona Apple Pie filling.


I absolutely adore the simplicity of this recipe. It is easy to put together, looks delicious and is super quick too. The olive oil sweet shortcrust pastry melts in your mouth, and pairs beautifully with the subtle sweetness of the apple pie filling.


What I also love is that the ingredients used in this recipe are Australian.

  • Nuggety Creek is an olive producer located in Victoria

  • Ardmona Pie Filling Apple Slices uses 100% Australian ingredients

  • FG Roberts are an Australian family owned company

Apple Pie Slice using Olive Oil Sweet Shortcrust

Recipe

Apple Pie Slice


Ingredients:

Olive Oil Sweet Shortcrust Pastry

800 gram can of apple pie filling (I used Ardmona Pie Fruit Sliced Apples)

  1. Make on batch of Olive Oil Sweet Crust Pastry

  2. Form into a flat rectangle, wrap and chill for 30 minutes

  3. Preheat the oven to 175 degrees celsius

  4. Line a 20cm x20cm cake pan with baking paper

  5. Divide the pastry dough into two portions

  6. Roll each portion to 20cm x 20cm size

  7. Place one square of pastry into the base of the cake pan

  8. Prick the pastry with a fork

  9. Fill with one 800 gram can of Ardmona pie filling

  10. Lay the second square of rolled pastry on top

  11. Score the top gently to the portions preferred

  12. Bake for 30-35 minutes at 175 degrees celsius until lightly golden

  13. Cool to room temperature in the pan

  14. Carefully lift out to cut into portions and serve.

Notes:

This is best enjoyed the day of baking.

When stored in the refrigerator, the pastry will soften.


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