If you enjoy cooking, as we do, part of the fun is experimenting with tried-and-tested recipes. We recently received a request in the Starts at 60 inbox for an easy treat dish one could take to a gathering where some of the guests had gluten intolerance. Rubbing our hands together with glee, we exclaimed, “Challenge accepted!”

A few years ago, we spent time perfecting some of my favourite recipes for some friends who had special dietary requirements. we consider ourselves very fortunate that we rarely have to think too hard about what food passes our lips. Not everyone is as lucky.

We figured that making a batch of vegan muffins or these gluten-free lemon and blueberry bars was a small gesture so my guests felt included in whatever gathering we were attending. As these things tend to go, none of my non-dietary friends could tell the difference anyway!

Serves 12

Ingredients

CRUST

• 2 cups all-purpose gluten-free flour
• 2 tsp cornstarch
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup coconut unsweetened, shredded
• 1 cup gluten-free cookies, crushed
• 3/4 cup butter, chilled, cut into 1cm cubes

FILLING

• 1 1/2 cups sugar
• 4 eggs
• 3 tbsp lemon zest
• 1/2 cup lemon juice
• 2 tsp all-purpose gluten-free flour
• 1 tsp baking powder
• Pinch of salt
• 1 cup blueberries

Method

1. Preheat oven to 180C.
2. Butter a rectangular 23cm x 33cm baking dish and line with baking paper.
3. To make crust: combine flour, cornstarch, sugar, salt, coconut and cookies in a food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together. Press into prepared baking dish and bake at 180C for 25 minutes.
4. Shortly before crust is done, prepare filling.
5. In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth.
6. Add blueberries to liquid mixture and stir.
7. Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.
8. Cool completely and top with powdered sugar if desired.
9. Cut into 12 squares.