Gluten Free • Paleo • Sugar Free • Dairy Free
I love watching cooking shows on TV. My favourite a the moment is Masterchef – and even better, it’s Heston week!
The dishes they create always seem so exotic and a bit extravagant for our 5:30pm early bird special (mothers, you understand; early to eat, early to bed!), but it’s the drama of the cooking that makes it so interesting. Watching someone make a mess in the kitchen might not be so interesting if it wasn’t for daunting music, back stabbing and meltdowns. It’s a tasty, voyeuristic pleasure!
Whilst the use of caviar, 100 day eggs and pig snouts does sound interesting… it’s not always achievable in the home kitchen (and preferby not in the same dish!). The classics are what we always return to; the dishes you grew up eating, the quick and easy throw togethers, the Sunday roast.
For many Aussies these classics came from a ‘Women’s Weekly’ cooking book.
There was a cook book for any occasion; birthday cakes, family food, baking, Chinese. This is where the classics come from, and a true vintage is Caramel Slice.
Gooey caramel on a biscuit base, smothered in melted Chocolate. Mmmmmmm… the ‘Women’s Weekly’ version contains butter, sugar, cans of condensed milk, bought biscuits and many other unhealthy ingredients.
This Caramel Slice version doesn’t – and it still tastes great! The caramel is thickened by gelatine instead of butter, and the sweetened condensed milk is made dairy free. It looks and tastes like the classic version; no one will be able to tell the difference.
The photos were taken before I made some alterations to the recipe. At the request of caramel lovers everywhere I have since doubled the caramel component of the slice, but kept the biscuit base as it was. This creates a sturdy base for the caramel goodness.
You can also read about making your own sweetened condensed milk here (hint; please read first before attempting!)
Caramel Slice2014-03-26 20:01:34Serves 16Write a reviewPrep Time1 hrCook Time1 hrTotal Time3 hrPrep Time1 hrCook Time1 hrTotal Time3 hrBiscuit Base
- 2/3 cup Coconut Flour
- 1/2 cup Almond Meal
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup or Honey
- 2 Eggs
- 2 teaspoon Vanilla ExtractCaramel Layer
- 1 1/3 Cups Sweetened Condensed Milk (see recipe below)
- 1/2 Cup Caramel (see recipe below)
- 3 teaspoons GelatineSweetened Condensed Milk
- 2 cans Coconut Cream
- 1/2 cup Maple SyrupChocolate Topping
- 1/4 cup Coconut Oil
- 1/4 cup Cocoa
- 1 tablespoon Maple Syrup
- (100 grams of Chocolate can be substituted for the above 3 ingredients)
- 1 tablespoon Coconut OilCaramel
- 1 can Coconut Cream (400ml can)
- 1/2 cup Maple Syrup
- 1/2-1 teaspoon Salt
- 2 teaspoons Vanilla ExtractSweetened Condensed Milk
- 2 cans Coconut Cream (4ooml cans)
- 1/2 cup Maple Syrup
- Caramel Sauce
- See 'The Great Caramel Sauce Off'
- Additional for Caramel layer
- 3 teaspoons gelatineBiscuit Base
- Preheat the oven to 170C/350F
- Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
- Place all the ingredients into a kitchen processor and blend for 30 seconds.
- Scrape down sides and pulse until a dough forms.
- Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
- Bake in oven for 15 minutes or until golden brown.
- Remove from the oven and allow to cool completely.Caramel Layer
- Pour 1 and 1/3 cup of Sweetened Condensed Milk and 1/2 cup of Caramel into a heavy based sauce pan over medium heat and stir to combine.
- Add gelatine and stir until dissolved
- Continue to stir for 5 minutes over a medium heat.
- Pour over cooled biscuit base and place in fridge for at least 2 hours.Chocolate Topping
- Melt all ingredients in a saucepan over a very low heat
- Or if using chocolate, melt with coconut oil in a double boiler.
- Pour over slice and spread evenly.
- Place in fridge until chocolate sets before cutting into slices.
- Store in fridge.Sweetened Condensed Milk
- Bring the coconut cream to the boil in a heavy based saucepan.
- Lower the heat to a simmer and whisk in sweetener of choice.
- Simmer, stirring occasionally, for 30-40 minutes.
- The mixture will reduce by half, thicken and become a pale beige colour.
- Place in the fridge to cool and firm.Caramel
- Place the Coconut cream in a medium saucepan with the maple syrup and salt.
- Bring to a boil over medium/high heat. Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.Adapted from Against All GrainAdapted from Against All GrainMummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/