Summer berry squares

Ingredients

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, peanut-free, vegetarian, dairy-free*, casein-free*, lactose-free*

Instead of ordinary wheat flour, the recipe uses ground almonds and fine polenta. The ground almonds make the squares lovely and moist while the polenta adds a slight crunch. You can buy polenta in most supermarkets.

Xylitol is a natural sweetener made from birch sap. It has fewer calories than sugar and it’s tooth-friendly, too. You can buy it in health food shops as well as large supermarkets where it’s usually sitting on the same aisle as ordinary sugar and other sweeteners.

• 175g soft unsalted butter or vegan spread at room temperature
• 200g xylitol
• 3 large eggs
• 100g ground almonds
• 150g fine polenta
• 2 tsp gluten-free baking powder
• 1 tsp vanilla extract
• 200g blueberries
• 200 g raspberries
• 1 lemon, zest

*Substitutions: to make the squares dairy-, lactose- and casein-free, use non-dairy vegetable margarine instead of butter.