Gluten Free Super Easy Cacao, Coconut and Buckwheat Bars
Base
125g melted butter
1/2 cup Rice Malt Syrup
1 cup of desiccated coconut. I buy the organic brands to avoid the preservative
2/3 cup buckwheat flour
1 teaspoon baking powder
1 heaped tablespoon of cacao
1 egg
Pinch of salt
Adding a teaspoon of ground flaxseed (linseed) helps bind this slice together better
Icing
1/4 cup Rice Malt Syrup
1 tablespoon of cacao
50g butter
Handful of coconut to decorate
Method
Base: Mix ingredients together and press into a lined slice tin and cook in a moderate oven for 10-15 minutes until firm to the touch.
Thermomix: chuck butter in and melt for 1 minute Speed 4 at 100 degrees. Add rest of the ingredients and mix.
Icing: Place ingredients in a saucepan on low heat and melt until well combined. Ice the base after it has cooled down and top with coconut to decorate. Cut into slices and enjoy.
Thermomix: Chuck ingredients in and cook 2 minutes speed 4 100 degrees.
I know exactly the old fashioned slice you referring to, and I think this is a pretty good fructose free version. I think it’s yummy, so now I just need my husband and sons opinion!
Looks great! Any advice on a dairy free version? Would you must use coconut oil in place of the better? Looking forward to trying it out!
Yes coconut oil will work great!