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

Posts tagged ‘bars’

Chocolate Coconut Bars – Gluten-free and Vegan

imag0203-20190113-112417411

For a while now I’ve had this recipe for homemade ‘Bounty’ Bars devised by someone on Facebook called ‘Aldi Mum’. The recipe uses dairy so I figured I’d use the principle of the recipe and convert it to make it vegan. There are only three ingredients and they are so easy to make. I’ve realised that my phone pic above is quite blurry so I need to take clearer pictures and post later.

Ingredients

305 g tin of sweet condensed coconut milk (I use the Panaroo brand)

190 g packet of shredded coconut (I use the Aldi one as the amount of shredding is perfect for this recipe and the 190 g size is exactly right too)

400 g dairy-free chocolate (I used Aldi dark chocolate which says it may contain traces of milk. This is fine for our family who don’t have a dairy allergy but obviously this would be unsuitable for anyone with an anaphylactic dairy allergy. In Big W stores you can buy Kinnerton chocolate which is gluten, dairy, egg and nut-free. Always check the ingredient list!)

Method

  1. Add the coconut to a medium sized bowl and add the tin of condensed coconut milk. Ensure it is thoroughly mixed together.
  2. Form into small logs. I used two silicon ice-cube trays that I bought from Woolworths. With this amount, I had a little left over so used a silicone mini-muffin tray for the extra amount.
  3. Freeze until firm.
  4. Melt the chocolate in a bowl over a pot of boiled water.
  5. Dip the frozen bars into the melted chocolate and place on a baking tray lined with baking paper.
  6. Refrigerate until set then place in a container and keep refrigerated.

Here is a picture of the trays:

imag0202-20190113-11243760

 

Quinoa Apple Bars Gluten-free and Vegan

IMG_1625

Inspired by a recipe for Apple Oat Bars I’ve worked out this recipe for a gluten-free and vegan version which omits the eggs and oats. The original recipe is here. These bars got the thumbs up from my gluten-free son and my non-gluten-free husband as well. I thought they had a slightly bitter aftertaste due to the quinoa, so when making again I would probably increase the sugar a little, maybe to 70 g. Quinoa flakes are also quite expensive, so for a cheaper version I might try rice flakes, though I find that they come out a little crunchier than the quinoa ones when cooking. Here’s the recipe:

Ingredients

150 g dried apple slices

300 g quinoa flakes

50 g brown sugar

20 g psyllium husk powder (I use the Macro brand from Woollies)

1.5 teaspoons cinnamon

1/4 teaspoons clove powder

pinch of salt

160 g full fat coconut milk

Method

  1. I used my Bellini thermocooker but you could use a food processor instead. Place the dried apple in the jug and use speed 7 for 5 seconds and repeat. (Without a processor, chop the apples finely.)
  2. Add the dry ingredients and pulse to combine a couple of times (or combine well in a mixing bowl).
  3. Add the coconut milk and pulse twice to bring the mixture together (or mix well in the bowl).
  4. Place mixture into mini loaf silicone pans to about half a centimetre in height. Press down well.
  5. Cook in a fan-forced oven at 170 C for 15 minutes or until brown. Allow to cool a little before removing from pans onto a cooling rack.