Gluten-free and Egg-free Recipes (with some Dairy-free options)


I honestly thought that everyone knew how to make this slice seeing as the recipe is on the side of the condensed milk tin. However, every time I make it, people ask me for the recipe. The original recipe is not gluten-free, but using gluten-free flour works well. I have changed the chocolate icing recipe, as the one I use makes it easier to cut. I’ve also converted cup measurements to mass so that it is quick and easy to put together. The recipe below is for a double batch. With the colder than usual August weather in Brisbane everyone seems to be hungry and we have regular visitors who don’t mind a piece or two. Just halve the recipe if you don’t want so much!

Ingredients and Method

300 g gluten-free self-raising flour

340 g brown sugar

160 g coconut

250 g melted butter

Combine these four ingredients together and mix. Place into a large oven tray (I used one that is 35 cm x 25 cm x 6 cm). Bake at 160 C fan-forced or 180 C/350 F conventional oven for 10 minutes.

2 cans of sweetened condensed milk (each 395 g)

40 g butter

100 g golden syrup

Combine the condensed milk, butter and golden syrup in a large saucepan. Stir over medium heat until boiling then continue to simmer whilst stirring constantly for 5 minutes. Take care as the mixture is very hot and may ‘spit’ as air bubbles come to the surface. Pour over the base and cook for a further 10 minutes in the oven. (Keep the saucepan aside for scraping out later – yum!)

300 g chocolate

60 g butter

70 ml water

Combine the chocolate, butter and water in a heat proof bowl and place over a saucepan of simmering water. Stir until the chocolate is melted and the mixture is well combined. Pour over the slice and refrigerate until set. Use a warm knife to cut into pieces. This slice keeps well in the fridge – if you can keep everyone away from it long enough!

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