Time to make: 20 mins , plus 2 hrs chilling
( Hands-on time: 10 mins )
Total cost: $ 8.82 / $ 1.47 per serve
(at time of publication)
- 2 cups frozen berries
- 3 bananas, peeled, thinly sliced
- cooking oil spray
- 60g gluten-free, dairy-free, reduced-fat spread
- 60g brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons golden syrup, plus 1 extra tablespoon, to drizzle over
- 1 lemon, 1 teaspoon juice
- 60g gluten-free flour
- 20g gluten-free cornflour
Total fat 7g
Saturated fat 1g
Dietary fibre 2g
1 Process frozen berries and bananas in a food processor until creamy. Transfer to an 18x18cm airtight container and return to freezer for 1 hour.
2 Preheat oven to 160°C. Spray 2 large baking trays with cooking oil. To make pastry, place spread, sugar, ginger, golden syrup and lemon juice in a small saucepan over a low-medium heat. When mixture has melted, slowly sift in flour and cornflour. Stir to combine. Remove from heat.
3 Drop 6 heaped teaspoons of pastry mix onto each baking tray, allowing space between so pastry has room to expand (make 12 in total). Bake for 8 minutes, or until pastry is golden brown. Set aside and allow to cool slightly before using a knife to lift pastry off baking tray.
4 Remove sorbet from freezer. Sandwich 1 scoop sorbet between 2 pastry layers. Repeat with remaining sorbet and pastry. Serve immediately, topped with a drizzle of golden syrup.
Allergy-friendly dinner party for six
Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone's taste buds at the same time!
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Hanu de Jong
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