My signature baking recipe is a gluten free, dairy free and low histamine friendly slice. A childhood favourite slice of mine was ‘chocolate crunch’. When I was eating gluten and dairy free to support reclaiming my digestive health, I decided to adapt the recipe. It took many variations and a few failures to get it right. You can of course add your own variations (e.g., choice of nuts could be hazelnuts, pecans, almonds, or mixed nuts).
It can be made dairy free by using ghee instead of butter, cacao nibs and powder instead of cocoa and 85% dark chocolate for the topping.
- 120gms butter (softened)
- 1 beaten egg
- 1 tsp vanilla essence
- 1 C GF Flour OR use 2/3 C ground almonds, 3 Tbsp potato flour, 3 Tbsp tapioca flour
- ½ tsp ground psyllium husk or ground flaxseed
- 1 tsp GF baking powder
- 1/4 tsp salt
- 3/4 C walnuts and/or hazelnuts (roughly chopped)
- 1/2 C desiccated coconut
- 1/4 C 70% dark choc chips
- 1/4 C raisins (optional)
- 3 heaped Tbsp of brown sugar
- 1 Tbsp 70% cocoa powder (add a little more if the mixture is too moist)
- 70% dark chocolate (to melt for the topping)
Soften the butter and add all the wet ingredients in an electric mixer, briefly combine. Mix the dry ingredients separately and add them to the wet mixture, mixing until well combined.
Press into a greased, lined 20x 20 tray and bake at 180oC for 10-12 minutes until golden brown. Briefly cool and top with melted dark chocolate, refrigerate for 2 hours and enjoy!