Today’s recipe is another gluten free one and is from a gluten free specialist! Janelle blogs at Nellbe’s Gluten Free and is a coeliac that requires a lifetime of being on a strict gluten free diet.
As part of a presentation I am doing at the upcoming Digital Parents Conference on “Creating Your Own Products”, late last year I sought submissions from bloggers who were yet to create their own products. I would choose one blogger who would be attending the conference and who would like to be mentored by me to launch an e-product prior to the conference. The aim of this was to share my learnings from creating products and then have the blogger talk at the session on what it is like to create their own product. Much better than just me talking on and on and on!
Janelle has worked incredibly hard over the last couple of months to produce her first e-book – Gluten Free Kids. It contains not only recipes, but advice and tips on how to navigate the food world when you need to have a gluten free diet. You can read more about the e-book here and today she is sharing a recipe from the book, that I know will please my gluten free readers.
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Every now and then we all need a treat whether it’s for a special occasion or just because! Caramel Slice was one of the very first recipes I remember my mum teaching to me to cook. I think the recipe was from the side of a packet or tin of one of the ingredients. It was fun to make and even more fun to eat.
I have wanted to create a gluten free version of the Caramel Slice for some time, so while testing out recipes for the Gluten Free Kids e-book, I knew I had to attempt it. It bought such fun memories for me about my childhood and my mum teaching me to cook it.
I am happy to say my gluten free version of the Caramel Slice was a success the very first try, so I think it was meant to be.
Gluten Free Caramel Slice
Ingredients
Base
- 1 cup gluten free plain flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125 grams butter, melted
Filling
- 1 x 397 gram can condensed milk
- 2 tablespoons butter
- 2 tablespoons golden syrup
Topping
- 200 grams chocolate
Method
Base
Preheat oven to 180⁰ Celsius and spray a baking/slice tray.
Mix all base ingredients together until combined.
Press into prepared tray.
Bake for 20 minutes.
Filling
Put all filling ingredients into a saucepan.
Cook over low heat until all melted, stirring so mixture doesn’t stick to bottom.
Pour over cooked base.
Bake further 15 minutes
Take out and let go cold before adding topping.
Topping
Melt chocolate over a double boiler or in microwave.
Pour over cold filling.
Chill in fridge.
When slicing use a warm knife.
I do hope you enjoy the recipe. If so my new ebook, Gluten Free Kids is chock full of yummy gluten free ideas and recipes perfect for Lunchboxes, Dinners, Snacks, Parties and Christmas. You can read more about it on my blog here.
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Do you need to cook gluten free?
- 1 cup gluten free plain flour
- ½ cup brown sugar
- ½ cup desiccated coconut
- 125 grams butter, melted
- 1 x 397 gram can condensed milk
- 2 tablespoons butter
- 2 tablespoons golden syrup
- 200 grams chocolate
- Preheat oven to 180⁰ Celsius and spray a baking/slice tray.
- Mix all base ingredients together until combined.
- Press into prepared tray.
- Bake for 20 minutes.
- Put all filling ingredients into a saucepan.
- Cook over low heat until all melted, stirring so mixture doesn't stick to bottom.
- Pour over cooked base.
- Bake further 15 minutes
- Take out and let go cold before adding topping.
- Melt chocolate over a double boiler or in microwave.
- Pour over cold filling.
- Chill in fridge.
- When slicing use a warm knife.