This was my third attempt at baking gluten free goods, my first attempt at this particular recipe and I felt it came out really well. Was deliciously chewy and I personally couldn’t tell that it was gluten free.
This particular recipe is derived from the Edmond’s Gluten Free range. The original recipe can be found HERE.
INGREDIENTS:
1 cup Edmonds Gluten Free Plain Flour
1 cup chopped dates
1 cup coconut sugar
1 cup desiccated coconut
90g coconut oil, melted
1 tablespoon golden syrup
1 egg, well beaten
DIRECTIONS:
Preheat your oven to 180 degrees Celsius.
Line a square tin (or slice pan) with baking paper. Make sure the paper goes over the edges of the tin. I used a 21x21cm tin.
Put the flour, dates, sugar and coconut in a bowl, and mix with a whisk for about 30 seconds. Next add the melted butter, golden syrup and well beaten egg.
Combine together with a fork.
Once combined, put in the tin and flatten out with a spoon or your fingers. Make sure it is relatively even.
Cook in the oven for 20 minutes.
Once cooked, remove from oven and let cool in the pan. After about 10 minutes, mark your slices out and leave to cool completely. Once cool, using the baking paper, remove from the pan.
Try not to scoff the whole thing in your gob at once ok?
