Gluten Free Caramel Slice
Gluten Free Caramel Slice
This Gluten Free Caramel Slice is also free of dairy, nuts, soy and eggs. If you can tolerate gluten and don’t enjoy the taste of gluten free bases, then feel free to substitute with ground biscuits + melted dairy free margarine or butter, and add any crumble topping.
I’ve been a wee bit frustrated by the coconut condensed milk in baking…it always seems to be chewy no matter what I try! It’s quite a cool interesting texture, but sometimes I just want a more melt-in-the-mouth texture. So I had a play around and I’m really happy with the way this slice has worked out. The fundamental difference is making a caramel with sugar first then adding the tin of coconut condensed milk…whisking it until its dissolved, then baking it as normal. Give it a go! It’s a way better texture and cuts cleanly.
The crumble topping on this Gluten Free Caramel Slice is quite a loose one as I didn’t want to pile extra fat and sugar into the recipe, but if you want one that sticks together a bit more, add more honey and coconut oil.
- 140g dairy free margarine (I used Sunrise, but use soy free margarine if necessary)
- 70g icing sugar
- 1/2 teaspoon vanilla extract
- 3 teaspoons chickpea brine or alternative egg replacer
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 275g gluten free baking mix
- 2/3 cup white sugar
- 1 tin coconut condensed milk
- 2 cups shredded coconut
- 1/2 cup gluten free flour (I used cassava flour and green banana flour; coconut flour is also nice)
- 2 rounded teaspoons honey
- 5 teaspoons coconut oil
- 1 teaspoon vanilla extract (I use one with seeds)
- 1 cup desiccated or shredded coconut
- 1. Cream the margarine, icing sugar and vanilla together until well combined.
- 2. Add the egg replacer and mix in completely.
- 3. Add the gluten free mix, salt and baking powder and mix in completely.
- 4. Spoon the mixture into a square baking tin lined with baking paper and press in evenly.
- 5. Bake at 170 degrees Celsius until golden brown.
- 1. Place the sugar in a pot with 1/4 cup water. Boil until caramel, but not too dark, about a light golden colour.
- 2. Quickly add the whole tin of condensed milk and whisk/stir with a wooden spoon until any sugar lumps have dissolved.
- 3. Cool for 10 minutes then pour over the cooked base.
- 4. Leave to cool while making the topping.
- 1. Place the first measure of coconut and gluten free flour in a food processor and blend for about 5 minutes.
- 2. Melt the honey and coconut oil together then add to the mix in the food processor. Add the second measure of coconut and blend all together for another 2 minutes.
- 3. Spoon over top of the caramel and press down lightly until there is an even layer.
- 4. Bake at 170 degrees Celsius for 15 minutes until golden brown and caramel is bubbling at the sides. You may need to place a tray or tin foil over the top if it begins to brown too quickly.
- 5. Let cool for several hours before cutting into squares.