** Dairy free and gluten free Millionaire Squares **
These are also soya free and egg free and vegan.
They are also suitable for freezing.
* Shortbread Base * 125g/1 cup gluten free plain flour 125g/1 cup cornflour 15ml/1 tbsp warm water 160g/¾ cup dairy free butter 90g/¾ cup icing sugar/powdered sugar
* Fudge layer * A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe] 300g/1½ cup brown sugar 125ml/½ cup of dairy free milk 150g/½ cup dairy free butter
* Chocolate layer * 150g/¾ cup dairy free and soya chocolate 1 tbsp coconut oil (optional) – this makes it easier to spread on top
Preheat oven to 180 degrees Celsius
Mix the butter and sugar together
Sieve in the flour and mix well into butter and sugar mix.
Add water and bring mix together. Don’t over mix.
Press into lined tin (8cm Square tin) and bake for 25 minutes.
Remove from oven, put aside to cool.
Put the condensed milk, sugar, milk and butter into a saucepan.
Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.
The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.
Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.
Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.
Melt chocolate (and coconut oil)
Ensure fudge is completely cold before spreading across it.
300g/3 cups gluten free self raising flour 75g/3 quarters cup cocoa powder 2 tsp baking powder 150g/4 quarters cup caster sugar 90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil) 300ml/1&quarter cup milk (rice milk is best in vegan baking) 30ml/2 tblsp/45g golden syrup or maple syrup or honey
Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.
25ml golden syrup/maple syrup/corn syrup. 100g brown sugar 80ml milk (any alternative milk) 60ml oil 125ml yogurt (I use koko yogurt) 180g self raising flour (I use gluten free self raising flour) 1 tsp baking powder 100g dairy free chocolate chips or chocolate chunks
** Method **
Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the sugar, flour and baking powder. Mix well. Carefully fold in the chocolate. Put in loaf tin and bake for 45/50 minutes.
Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in the bowl of your slow cooker. You do not need to be exact. It doesn’t matter if some of the water from the can is put in the bowl as it will evaporate.
Place all ingredients in slow cooker and turn on high and leave lid off.
Cook for 2 hours, mix every 30 minutes. It should have reduced in volume/
Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.
Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.