I was needing a sugar hit a few days ago and knew I was running out of gluten free flour (Bakels Baking Mix)....so I did some improvising. I took Donna Hay's choc caramel slice recipe and played with it. The base ended up being made with about half a cup of gf flour, coconut, brown sugar, margarine and some gf muesli to bulk up the base and make up for running out of flour. I have been using marg for baking since the price of butter skyrocketed..it works ok but is hard to measure...especially since two year old Luka threw my scales onto the floor! I would prefer butter but our budget wouldn't. Anyway, the base turned out really caramelly and tasty with the muesli bits giving it a great texture too. The caramel was a standard condensed milk, golden syrup and margarine combo and it was topped with a bit of dark choc melted with some oil to make it go further and make it easier to cut. Please note some dark chocs have a malt extract in them (Cadbury's Energy does for instance), so aren't on the ok list for coeliacs.
So now, hiding in the fridge, is my little indulgence....I have to eat out of sight of the rest of the family for fear of having to share it!
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