Guest blogger Jesse here sharing this delicious Gluten Free Coconut Caramel Crunch Slice! You see I was tasked with creating a sweet treat for The Naughty Dietitian’s work colleagues, so I thought a good old fashioned slice might do the trick. Golden syrup makes any dessert amazing, and combined with coconut, you can’t go wrong.
This slice combines a buttery coconut biscuit base with a sweet caramel filling, and is finished off magnificently with a sweet crunchy topping. Hope you enjoy!
P.S. If you prefer the more traditional Caramel Slice, how about trying my Dark Chocolate Salted Caramel Slice (Gluten free).
- 125 g butter, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free plain flour
- 1 cup desiccated coconut
- 1 can (395g) condensed milk
- 60 g butter
- 2 tablespoons golden syrup
- 60 g butter
- 1 tablespoon golden syrup
- 1 cup desiccated coconut
- ½ cup quinoa flakes
Preheat over to 180℃. Grease and line a 20cm x 30cm lamington tin.
Cream butter, sugar and vanilla extract until light and creamy. Add sifted flour and coconut. Mix well. Press mixture evenly into the tin. Bake for 20 minutes, then remove and cool slightly. Leave the oven on.
- Combine all filling ingredients in a saucepan and stir over a low heat until the butter melts.
Turn up heat slightly and simmer gently for about 5 minutes, stirring continuously. Remove from the heat as soon as it reaches a light caramel colour. Spread over the base.
Stir butter and golden syrup in a saucepan over low heat until the butter has melted. Add the coconut and quinoa flakes and mix well. Sprinkle topping evenly over filling.
- Finally, return to the oven and bake for another 15-20 minutes, or until golden brown. Cool before cutting into squares.