After a simple afternoon tea slice straight from the pantry? Here’s one I cooked up this week that was free of our allergens and delicious too.
(See below Libby’s recipe for a Coeliac Friendly version from Jess)
It made enough for a piece each for two afternoons with one or two left over (hmm, not sure where they went…?!) but it is easily doubled so that it lasts longer (or serves more people).
1/2 cup sugar (I used raw sugar and just didn’t fuss that it wasn’t all dissolved)
1/2 cup oats
1/4 cup cocoa
1 cup SR flour
1. Mix cocoa and oats together in a bowl (whilst preheating the oven to 180C)
2. Melt the Nuttelex and sugar together in a saucepan until sugar dissolved (or almost!)
3. Remove from heat and pour it over the cocoa and oats and mix them together.
4. Mix in self raising flour.
5. Press into a 20cm x 15cm baking dish (I used a small pyrex dish lined with baking paper)
6. Bake for 15min at 180 degrees Celsius. Cool in the dish.
Yum! For regular people, just change the Nuttelex to regular margarine or butter.
5 thumbs up! Crumbs devoured.
For a coeliac friendly option: replace the flour with a standard gluten free flour mix plus 1 tsp GF baking powder. Replace the oats with crushed GF weet-bix, shredded coconut, or rolled quinoa.
Ice if you like.