My mother has had an interesting life, she was a registered nurse and midwife, then the executive director of nursing at the local hospital where I grew up. When there was no further career progression for her she decided to retrain and follow her passion, cooking. She owned her own restaurants for several years and while she no longer cooks professionally her kitchen is most certainly my favourite gluten free place to eat. Firstly because it is always delicious but secondly because it is always gluten free! My mother had a soiree on the weekend, cooking almost everything gluten free so I could enjoy it. In return I offered to bring the gluten free desserts. I made gluten free slices and thought I would be generous, sharing the most scrumptious gluten free caramel slice recipe I have made or had the pleasure of eating... ever (even better than all the ones I tried before being diagnosed with Coeliac Disease).
- 40 pieces
- Preparation time
- 45 minutes
- Cooking time
- 15 minutes
- 100g butter
- 110g caster sugar
- 2 tbsp sweetened condensed milk
- 60g gluten free flour blend
- 100g almond meal
- 2 tbsp ground linseed
- 350g sweetened condensed milk (this is the remainder of the tin)
- 125g butter
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 200g milk chocolate
- 2 tbsp cream
Preheat the oven to 175°C and line a 20 x 20cm baking tin with baking paper, cutting diagonally from the corner toward the centre to make simple folds in the corners (reducing the indentations the paper will make on the edges of the slice).
- Cream the butter, sugar and condensed milk with an electric beater until white and creamy.
- Stir in the flour, almond meal and linseed until the mixture is well combined.
- Press the mixture into the tin, ensure it is evenly spread.
- Bake for 15 minutes or until the base is golden.
- Remove from the oven and leave to cool in the tin.
- Place all ingredients in a saucepan and bring to the boil while constantly whisking.
- Turn the heat right down and simmer for 5 mins, still whisking (this mixture burns very easily so don't leave it simmering without attention).
- Pour the mixture over the cooled base, spread evenly and leave to set. When cooled a little it can be placed in the fridge to speed the process up.
- Place the cream and chocolate in a heatproof bowl and melt slowly over a saucepan of boiling water.
- Spread the melted chocolate evenly over the caramel.
- When the chocolate is set, slice into pieces (4cm x 2.5cm) using a knife dipped in boiling water, this gives a nice clean slice.
Enjoy with a nice cup of tea. Be careful though, this recipe is so delectable that you will find it hard to ever give up gluten free caramel slice!
- 150 calories per serving and worth every one! (slice into smaller pieces if you are worried about calorie count)