Gluten and Dairy Free Mocha Bars

serves / makes 9 bars
40 prep time
40 mins cooking time

Description

It’s that funny week in between Christmas and New Year – I’m off work and I always get confused what day of the week it is – maybe that’s just me! Anyway now the chaos of Christmas cooking is over I thought it was time to try out a new cake recipe I’ve been working on. It’s basically a tray bake with an oaty biscuit base topped with some smooth mocha cream and topped with another sprinkle of oats.

The flavours work well together and I can personally vouch for the fact that it goes perfectly with a cup of coffee.

Enjoy!

Fx

Ingredients

For the base:

  • 100g gluten free oats
  • 100g brown sugar
  • 120g gluten free plain flour
  • 1/2 teaspoon baking powder
  • 100g dairy free spread, melted

For the mocha filling:

  • 40g brown sugar
  • 35g gluten free plain flour
  • 30g dairy free spread
  • 3 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
  • 165g dairy free dark chocolate
  • 1 egg

For the topping:

  • 3 tablespoons gluten free oats

Method

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  1. Preheat the oven to 160 oC
  2. Make the base by mix together the oats, brown sugar, flour and baking powder
  3. Pour in the melted butter and mix well
  4. Line a 6″ by 6″ pan and press the base down firmly
  5. Bake for 12 minutes then set aside to cool completely
  6. Make the chocolate filling by melting together the dairy free spread and chocolate
  7. Stir in the brown sugar, plain flour and instant coffee paste
  8. Beat in the egg
  9. Pour over the oat base and then sprinkle on the topping oats
  10. Bake for 30 minutes
  11. Allow to cool completely in the tin and then cut into squares

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