Easter is approaching and this special white chocolate based slice is a real treat.
Slice tin size: 18 x 28 cm.
Ingredients
- 1 cup of white chocolate pieces. We used Sweet William cooking chocolate
- 3/4 cup vegan butter substitute. We used Nuttelex Baking
- 1 cup of caster sugar
- 1 teaspoon of vanilla essence
- Egg replacer for the equivalent of 2 large eggs
- 2 cups of gluten free plain flour. We used the Woolworths 'Free from Gluten' variety
- 1/2 cup of shredded coconut
- 1/2 teaspoon of salt
- Soy milk - as required
- Flaked almonds to sprinkle on the top
Method
- Melt the Nuttelex butter and the white chocolate pieces separately and then mix together. This can be done using the stove or the microwave.
- In a bowl, combine the butter and chocolate mix and the sugar. Add the vanilla and stir.
- Add the egg substitute to the batter and stir.
- Then add the flour, coconut and salt and mix. If the mixture is too thick, add approximately half a cup of soy milk to loosen it.
- Line your slice tray, using a little extra baking paper so it is raised above the sides of the slice (about 3cm) to prevent the top burning.
- Pour the mixture into the tray and sprinkle almonds on the top.
- Bake for approximately 35 to 40 minutes.
- Let the slice cool in the tray as it will still be moist in the centre. It can be eaten slightly warm, or finish cooling in the fridge to harden the slice. It will remain a little gooey in the centre.
No comments:
Post a Comment