Tuesday, 20 January 2015
Vegan and Gluten Free date and coffee slice
This week's GF bake from my new book:
Coffee and date slice
200g finely chopped dates
2tbs brandy (optional)
70g Gluten free self-raising flour
2 tsp GF baking powder
70g ground almonds
2tbsp linseed meal ( I used flaxseed because I had it)
2 tbsp espresso powder
2 tbsp maple syrup
2 tbsp coconut oil
3 tbsp brown sugar ( I used soft brown, but I think Demerara would be nice too)
Line an 8 by 10 inch tin with baking parchment and turn the oven on to 180c.
Put the dates in a small pan with 75ml water and brandy if using. Cook on a low heat until all of the liquid is absorbed, then remove from heat.
Sift flour, baking powder, almonds, linseed and espresso into a large bowl.
Stir dates with maple syrup, coconut oil and mix into dry ingredients, stirring until well combined
Transfer to the prepared tin and smooth down. Sprinkle on the brown sugar.
Bake in the oven for 15 to 20 mins, then remove and mark out squares. Leave to cool in the tin, then re-cut along the lines, removing each slice individually.
Verdict? Soft and not overly sweet, good mix of coffee and burnt toffee taste from the dates. Would be lovely with a cuppa!