How good is caramel? I love it, and I’m not letting the lack of dairy in our household hold us back! This yummy slice keeps very well in the fridge, and is great for a school lunch box treat (or a hooray! it’s morning tea time treat). I won’t pretend it’s super healthy, but it is super yum!
1/2 cup of dairy free margarine
1 cup of loosely packed brown sugar
1 cup of gluten free self raising flour
1/2 cup gluten free plain flour
1/2 cup desiccated coconut
1/2 cup of soy milk
Salted caramel topping
270ml light coconut milk
2 tablespoons of brown sugar
Pinch of salt
Cream dairy free margarine and sugar until light and fluffy. Add eggs one at a time and mix well.
Fold in sifted flour alternately with milk. Stir in desiccated coconut.
Bake at 180 degrees for 35 minutes (or until cooked).
While slice is cooking, bring coconut milk and brown sugar to the boil, and then simmer on low heat, stirring occasionally for 20 minutes. Add pinch of salt (to taste).
Allow slice to cool. Pour over caramel topping to serve