#glutenfree #dairyfree #vegan
Baking. For many, a savior, a distraction, and a sweet indulgence during the COVID_19 lockdown. And with flour out of stock almost nationwide for a period there, what better time to perfect a flour-free recipe! I set it upon myself to create and perfect a healthified version of the classic salted caramel slice. It took a little trial and error (tough gig) until I felt that it was good enough to share. So here goes, a treat you worthy of sharing.
1 cup of ground almond meal
½ cup of ground macadamia nuts (buy whole and ground in a food processor)
3 tablespoons of melted coconut oil
2 tablespoons of natural maple syrup
½ teaspoon of vanilla
¼ teaspoon of salt
½ cup of hulled tahini
⅓ cup of natural maple syrup
⅓ cup of coconut oil
1 teaspoon of vanilla extract
½ teaspoon of salt
½ cup of coconut oil, melted
3 tablespoons of cacao powder
1 tablespoon of maple syrup
Base: Preheat the oven to 180°. Line a square baking tin (approx. 20cm x 20cm) with baking paper. In a bowl, place the almond meal, maple syrup, coconut oil, vanilla and salt. Mix together with a fork until it comes together in crumb texture. Pop it into the pre-prepared baking pan, and push down with your fingers to make an even base. When the oven has come to heat, bake the base for 10 minutes.
Caramel: Pour the tahini, maple syrup, coconut oil, vanilla and salt into a pan on low heat. Stir for about 3 minutes, or until it is all melted in together. Pour it over the base after the base has been out of the oven for about 10 minutes to allow it to cool slightly. Place the baking tin in the freezer for about 20 minutes.
Chocolate Topping: Combine all ingredients together in a small bowl. When the base and caramel are ready to come out of the freezer, pour the chocolate mixture onto the top and then spread evenly with a knife. Put the slice into the fridge and let it set for a further hour or so, or until the chocolate is set. Slice and store in the fridge – enjoy!
Nutrition Bite: Tahini is the secret star ingredient in this healthy version of caramel. It’s packed full of healthy fats, vitamins and minerals. It is a popular plant-based protein source as it contains more protein than most nuts and even milk! Tahini is a good source of copper, a trace mineral that is needed for the absorption of iron.
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