April 2013:
It isn't just the Le Breton's & friends who think that this is awesomely tasty. I made this recipe into muffins for an Easter fundraising event at Jack's school as the Lower Sixth were running the tuck shop.
One mum (a coeliac) bought one, ate it and came back and bought another six to take home.
Another mum, bought a cake for her & her son (who is on the diet) and came back to tell Jack that it was the best gluten and dairy free cake she had ever tasted.
I've always said there is no need for gfcf food to be inferior in anyway.
RESULT :)
It isn't just the Le Breton's & friends who think that this is awesomely tasty. I made this recipe into muffins for an Easter fundraising event at Jack's school as the Lower Sixth were running the tuck shop.
One mum (a coeliac) bought one, ate it and came back and bought another six to take home.
Another mum, bought a cake for her & her son (who is on the diet) and came back to tell Jack that it was the best gluten and dairy free cake she had ever tasted.
I've always said there is no need for gfcf food to be inferior in anyway.
RESULT :)
Ingredients
200g dairy free margarine
200g Demerara sugar
200g Golden Syrup
1 tsp sea salt*
300g Respectrum Flour
2.5 tsp Xanthan Gum
3 tsp gluten free baking powder**
3 eggs, beaten
2 tbsps cold water
200g dairy free margarine
200g Demerara sugar
200g Golden Syrup
1 tsp sea salt*
300g Respectrum Flour
2.5 tsp Xanthan Gum
3 tsp gluten free baking powder**
3 eggs, beaten
2 tbsps cold water
Method
-Place the margarine, sugar, syrup and salt in a large glass bowl, over a pan of hot water. Melt the ingredients together, so that they are fully combined and the sugar is melted.
-Remove bowl from pan and allow contents to cool completely. If the liquid is still warm, it will cause the eggs to start to cook before the mixing is complete and you will end up with a scrambled egg effect - not nice!
-Sift together the flour, xanthan gum, & baking powder.
-Mix the beaten eggs & water into the the cold syrup mix and stir in the flour.
-Spoon into a rectangular baking tray 14"x 10" x 2" lined with greaseproof paper
-Bake at GM3, 325f, 170c, for 30 minutes.
-Allow to cool, remove from pan and cut into 18 squares.
*I am not a fan of salt in baking unless it is absolutely necessary, I find it rarely makes any difference to the outcome BUT this is one recipe when it MUST be used otherwise the toffee flovour isn't achieved.
** Baking powder is very rarely gluten free, please check that the one you are using is.
-Place the margarine, sugar, syrup and salt in a large glass bowl, over a pan of hot water. Melt the ingredients together, so that they are fully combined and the sugar is melted.
-Remove bowl from pan and allow contents to cool completely. If the liquid is still warm, it will cause the eggs to start to cook before the mixing is complete and you will end up with a scrambled egg effect - not nice!
-Sift together the flour, xanthan gum, & baking powder.
-Mix the beaten eggs & water into the the cold syrup mix and stir in the flour.
-Spoon into a rectangular baking tray 14"x 10" x 2" lined with greaseproof paper
-Bake at GM3, 325f, 170c, for 30 minutes.
-Allow to cool, remove from pan and cut into 18 squares.
*I am not a fan of salt in baking unless it is absolutely necessary, I find it rarely makes any difference to the outcome BUT this is one recipe when it MUST be used otherwise the toffee flovour isn't achieved.
** Baking powder is very rarely gluten free, please check that the one you are using is.
