I get so busy ‘doing’ that I dont’ blog about it. I actually started this post in June!
My kitchen has been a mess this week. I needed a special treat to send to Kinder with my son for days when other kids bought in birthday cake to share. I attempted to make macarons as they are popping up everywhere and an original gluten free, dairy free, soy free, corn free recipe. Well the almond ones were a complete failure and ended up in the bin. I did realise though that I don’t actually like the strong almond flavour of a traditional macaron so at least I learnt something.
I’d reserved half of the meringue to make coconut ones as my sons kinder is also nut free. They taste a lot better than the almond ones in my opinion as I’ve never been a fan of strong almond flavours such as marzipan. I even refused to have marzipan on our wedding cake.
But I still wasn’t happy with these to send them to kinder. They were huge and very sweet. So instead I went back to an old favourite that I have been making for years. I used to make this as a teenager when I took over making the cakes and biscuits in our house. I didn’t have to tweak it at all. I just needed to make sure that the rice bubbles I used were gluten free and use Nuttelex instead of butter or regular margarine like I would have in the past.
Date and Bubble Slice
250gm dates – chopped
1/2 cup sugar
125gm margarine or butter
4 cups rice bubbles
Combine dates sugar and butter in a small pan and cook until the dates are mushy. Be careful not to overcook this mix as if you do your bars will go very hard.
Place your rice bubbles into a large bowl and stir in date mix until it is combined.
Spray your slice pan with a little oil and sprinkle with coconut.
Press your mix in firmly and sprinkle the top with more coconut.
Allow to become almost set in the fridge then slice into fingers or if its fully set, use a bread knife to cut your fingers.
Maybe one day I’ll update with photos.