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Best ever gluten free sugar free vegan carob slice nom nom nom

Photos to come!

I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?

Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!


5 cups soaked cashews (this is the volume AFTER they are soaked)

2 cups dates, soaked in boiling water

1 cup tapioca starch

50ml coconut cream

1 tsp vanilla essence

1 cup dessicated coconut


3 cups Soaked cashews:

1 cup coconut cream

1/2 cup carob powder

1 cup dates soaked in boiling water

stevia leaf powder – 2 small pinches

1/2 tsp chocolate essence

1/2 tsp vanilla essence

dessicated coconut, to top.


You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!

Preheat oven to 180 degrees C

Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about  10 mins.

Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.

Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.

Sprinkle with coconut and serve!


Lemony poppy seed pikelets.

Pikelets are a NZ thing right? Its a small, fluffy pancake, usually sweetened and contains lots of eggs. Enter vegan sugar free gluten free version! I sweetened these with stevia and it was a very subtle sweetness- perhaps if I was serving these for a special occasion I might amp up the stevia content 😉

Lemon poppy pikelets- a beautiful start to the new week


2 1/2 cups gluten free flour mix (I used 30% quinoa flour, 30% buckwheat flour, 30% rice flour and 10% tapioca starch)

5 eggs worth of egg replacer

2 1/2 tspn baking powder

zest from 1 lemon

juice from 1.5 big lemons

1/2 Tbspn poppy seeds

30 drops liquid stevia (equivalent to about 1/3 cup sugar)

2 cups soy milk

1.5 Tbspn oil (a light tasting one, I used grapeseed)

Water- as needed, (I didn’t measure this :S- see method)


Mix egg replacer with as much water as it calls for on the packet. Whisk it so it’s nice and thick. Add lemon juice, zest and stevia and mix well.

Sift flour and baking powder in a separate bowl. Add poppy seeds. Then mix the  egg replacer mixture and the soy milk in. Mix until there are no lumps, and its lovely and smooth. Then add oil. It should be quite a thin pancake batter- mine wasn’t quite thin enough, so I added some water. The batter should run really smoothly if you pour it.

Grease a fry pan with a little oil. Heat on moderately hot flame. You shouldn’t need to add any more after this first oil. Ladle a little of the batter into the pan. When the bubbles that form on the top of the pikelet pop, it’s ready to turn over. When its golden brown on both sides and cooked through, take it out of the pan.

Enjoy! I served mine with minced dates on the side. It was a very nice way to start Monday morning 🙂


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