when you are time poor and need to make some sweet treats, you cannot go past this recipe. the recipe is from sue shepherd’s book titled ‘the gluten-free kitchen’.
note: dr sue shepherd is an accredited practising dietitian, who also has coeliac disease. sue is regarded as an international expert in the dietary management of coeliac disease and irritable bowel syndrome (ibs) , and is the founder of the low-fodmap diet, which has revolutionised the management of ibs. sue heads australia’s most experienced dietitian practice, shepherd works, consulting to people throughout australia and the world on all aspects of gastrointestinal nutrition.
to quote sue > “this slice is so easy to make, and is a real crowd pleaser. i like to add the rum for a subtle flavour twist, but it is optional.”
200g dark chocolate >>
1/2 cup peanuts >>
1/2 cup desiccated coconut >>
1/2 cup sultanas >>
1/3 cup sweetened condensed milk >>
2 tablespoons dark rum (optional)
1) line an 18cm square baking tin with baking paper.
2) melt the chocolate and butter in a small saucepan over medium heat.
3) remove from heat and set aside to cool slightly.
4) stir in the sultanas, nuts, coconut, condensed milk and rum (if using).
5) spoon the mixture into the lined tin and refrigerate until firm.
6) cut into small slices to serve.
so simple. so easy to prepare. and so wickedly sweet. that is all.
“after i was diagnosed with celiac disease, I said yes to food, with great enthusiasm … i vowed to taste everything I could eat, rather than focusing on what I could not.” ~ shauna james ahern