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Gluten Free Chocolate Crunch

Are you always looking for gluten-free ideas for your family? Here’s a great easy to make, crunchy slice from Sally Wise.

Gluten Free Chocolate Crunch

1 cup gluten-free plain flour (I used Well& Good brand)

Half a cup of sugar

1 cup desiccated coconut

1 cup crushed gluten-free Weet-Bix (about 4)

1 tablespoon gluten-free cocoa powder

Half a teaspoon gluten-free baking powder

160g butter, melted

Method:

Mix together the dry ingredients and then stir in the butter until well combined.  Spoon into a greased and baking paper lined 28 x 18cm slab tin.  Bake at 160 degrees for 30 minutes.

Remove from oven and ice immediately with chocolate icing (see recipe below) and make into squares with a sharp knife.  You need to cut through quite firmly so that it breaks apart easily once cooled.

Allow to cool in the tin and then re-cut into squares.  Store in an airtight container.

Chocolate Icing

180g pure icing sugar (or gluten-free icing mixture)

1 tablespoon gluten-free cocoa powder

1 teaspoon butter

Boiling water.

Sift the icing sugar and cocoa, then add the butter and the boiling water.

It’s important to add only a very little boiling water at a time.  When it starts to get close to the right consistency, add only one or two drops at a time).

Sally Wise is a bestselling cookbook author, a regular guest on ABC radio and the brains behind the Sally Wise Cooking School in Tasmania’s Derwent Valley.

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