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).

125g Nuttelex
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.

Verdict
5 thumbs up! Crumbs devoured.

An update from Jess:

We have been making Libby’s yummy slice for ages, but more recently we’ve been making a bit of a twist on it.

• 200g Nuttelex, or other vegan butter
• 50g Sunflower seed butter (or nut butter if your diet/school allows)
• 3/4 cup coconut sugar
• 1 tsp vanilla bean paste
• 2 cups rice puffs/bubbles (I use the Freedom Food Brand) – lightly crushed
• 1/3 cup cocoa
• 2 cups SR GF flour
• 4 tbsp aquafaba (liquid drained from a can on chick peas)

Make is as per Libby’s directions above or to make in a Thermal Cooker:

Place the Nuttelex, Sunflower seed butter, sugar and vanilla in the bowl, process on Speed 4 for 20 seconds, then on speed 3, 100C for 1 minute.

Add in the flour and rice puff/bubbles and mix in speed 4 for 20 seconds, scrape down and repeat.

Tip into a lined baking dish and press down firmly (the bottom of a glass is helpful).

Place into a preheated moderate oven and bake for 20 mins.

Allow to cool then ice.

We make our icing from:

• 1 tbsp Nuttelex and
• 1/4 cup dark choc chips, melted together. Then whisk in
• Pure icing sugar, approx 5 tbsp (add more if needed).

Allow to cool and then slice. Store in the fridge for up to a fortnight.

Enjoy 🙂