Having seen our gluten free community grow so significantly over the past few years, with increasing awareness about gluten as well as ‘free from’ products becoming readily available in our local supermarkets it was only a matter of time before other countries cottoned on. The traditional German diet is very wheat heavy, from their innumerable varieties of bread to their flour rich sweet treats like apple strudel or Bienenstich, both gloriously indulgent but ever so glutenous. So how are they managing to adjust to this new lifestyle that is becoming increasingly popular?
This is our take on the familiar British Bakewell tart. Instead of pastry we use our classic polenta shortbread base, packed with almonds. The Drunken cherry filling is strictly for grown-ups, and the topping is a simple frangipane with cherries stirred in.