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.
This Vegan Chocolate Cherry Mousse Cake is dairy free, gluten free, egg free and nut free, but definitely not flavour free! I love the combo of chocolate and cherries, and the crunchy gluten free base just makes it even better 🙂 It is pretty rich though, which is all good for me, but others may just want a very small slice!
- 1 cup shredded coconut, toasted
- 1 1/2 cups Gluten Free rice bubbles/crispies
- 2 T coconut oil
- 130g dairy free chocolate (I use Whittakers)
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1x 340g jar sour morello cherries
- 1/4 cup sugar
- 1 heaped teaspoon gluten free cornflour
- 2 T brandy if desired
- 125g coconut cream/milk substitute
- 125g chopped dairy free chocolate
- 1. Melt the coconut oil and chocolate together.
- 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
- 1. Drain the liquid off the cherries and place into a pot with the sugar. Bring to the boil and cook for a further 5 minutes. It should be starting to look quite syrupy. If not, cook for another few minutes.
- 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
- 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part of the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Refrigerate until ready to use.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- 7. Pour half the mix over the base. Make an indentation in the middle and place the cherries over the top. Pour over the remaining mix and smooth over with a spatula. Refrigerate until set.
- 1. Bring the cream/milk to the boil and pour over the chopped chocolate. Cover with cling film for 2 minutes, then whisk until it comes together.
- 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.
This Asian Spiced Duck with Rice and Chinese Orange Sauce is everything I love about Duck: melt-in-the-mouth, juicy, sticky, and flavoursome. It’s also Gluten Free, Dairy Free, Egg Free and Nut Free. My middle girl is also soy-free so I do a plain roasted duck breast for her. She’s fine with that as she’s not at all adventurous as she has some serious food aversion issues:( But you could just leave the soy out if it’s a problem and glaze it with the orange sauce.