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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven October 2019 > SWEET TREATS

SWEET TREATS

Finish off your meal in super sweet style!

Chocolate caramel cake

Seriously delicious!

By Adelina Matinca (www.being-adelina.com) GF DF EF V

Serves 12-14 | Prep 25 mins plus chilling | Cook 5 mins | Calories 442 (per serving)

FOR THE BASE

100g (3½oz) gluten-free oat flour 120g (4oz) peanut butter 3 tbsp maple syrup

FOR THE CREAM FILLING

150g (5½oz) raw cashews, soaked for 4-6 hours 115ml (4floz) full-fat coconut milk 4 tbsp coconut oil, melted 3 tbsp maple syrup ½ tsp vanilla extract

FOR THE SALTED

CARAMEL

175m (6floz) full-fat coconut milk 120g (4oz) peanut butter 3 tbsp maple syrup a pinch of salt 100g (3½oz) peanut halves (unsalted)

FOR THE GANACHE

200g (7oz) 70% cacao vegan dark chocolate 115ml (4floz) coconut milk

1 Line the bottom and sides of a 20cm (8in) round cake tin.

2 For the base, place the oats into a food processor and pulse until floury. Add the peanut butter and maple syrup and blend into a sticky dough. Spread out into the cake tin, then place in the freezer.

3 Place all the cream filling ingredients into a blender and blend until smooth. Pour the mixture over the base, then freeze for 30 minutes.

4 For the caramel, place the coconut milk in a small pan over a medium heat. Add the peanut butter, maple syrup and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.

5 Sprinkle half the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.

6 For the ganache, melt the chocolate and add the coconut milk, stirring until shiny. Pour the ganache over the caramel layer and place back in the freezer to set for 4-6 hours, or overnight.

Cheese and pear cake

By Veronica Lavenia (www.instagram.com/veronicalavenia/)

GF SF

Serves 6-8 | Prep 10 mins plus chilling

Cook 35 mins | Calories 294 (per serving)

250g (9oz) brown rice flour, sifted 2 tbsp gluten-free baking powder black pepper, to taste 200g (7oz) Grana or Parmesan cheese, grated 2 large free-range eggs a pinch of sea salt 75ml (3floz) organic milk, at room temperature 5 tbsp extra virgin olive oil 1 pear (2 if small) sprig of dried oregano (or fresh, if in season)

1 Preheat the oven to 180°C/Gas Mark 4.

2 Sift the flour and baking powder into a bowl. Add the pepper, grated cheese, eggs and sea salt. Mix to combine.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal recipes and tonnes of news, features and latest products to get your teeth into. And the best thing about October is it's the beginning of autumn and the best thing about autumn is the cooking – comfort cooking to be precise. We have a delicious section of hearty, warming recipes to begin this march towards winter. We taste test a few comfort food offerings, which means you can skip out the prep in the kitchen, but still attain that autumnal glow on your plate. Also this issue, we learn how to keep up your winter health, visit some families dealing with coeliac disease, champion Halloween and bust some of those myths about eating gluten-free. Enjoy!