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Digital Subscriptions > Gluten-Free Heaven > Cooking with Kids (September 2019) > CAKES, BAKES AND PUDS

CAKES, BAKES AND PUDS

Create the perfect finish to any meal!

WE LOVE… L EMON CHEE SECA KES pg81 // CHOCOLATE CAKE pg 8 3 // CARROT CAK E pg8 4

For these delicious cherry chocolate ganache espresso pots, see page 85

The best choc ganache tart

By Niki Webster (www.rebelrecipes.com) GF DF EF V

Serves 8 | Prep 20 mins plus chilling | Cook 5 mins | Calories 509 (per serving)

FOR THE GANACHE

250ml (9floz) coconut cream

2 tbsp coconut oil

2 tbsp maple syrup

½ tsp vanilla powder or extract

100g (3½oz) bar of quality vegan chocolate

1 tbsp raw cacao

FOR THE BASE

250g (9oz) walnuts

10 medjool dates

2 tbsp raw cacao

2 tbsp buckwheat groats a pinch of sea salt

FLAVOUR OPTIONS (PICK ONE)

1 tbsp orange blossom extract

1 tbsp espresso powder

1 tsp almond extract

1 tsp mint extract

TOPPING OPTIONS raspberry compote berries vegan ice cream whipped coconut cream

1 Firstly break up the chocolate and add to a large bowl.

2 Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until just before boiling, stirring constantly.

3 Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.

4 Fold in the raw cacao and stir gently so that everything is combined. Pop in the fridge while you make the base.

5 To make the base, blitz the walnuts in a food processor until you get a crumb-like consistency. Add the dates, cacao, buckwheat and salt and blend again until everything combines. Add whichever flavour you fancy. The mix should stick together between your fingers.

6 Add the mixture to a 25cm (10in) pie tin and press down firmly with your hands, then up the sides.

7 Remove the ganache from the fridge and pour onto the base. Transfer back to the fridge and allow to set for at least 2-3 hours. Top with whichever toppings you fancy!

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About Gluten-Free Heaven

The latest issue of Gluten-Free Heaven is packed as always with 101 seasonal recipes perfect for the end of summer and the beginning of the transition into the autumn. Having a child with coeliac disease, a gluten intolerance or in fact any allergy is top priority when dispatching a little one off into a new environment. This month, we tackle just that scenario where we offer advice on what to eat, what to make and how to avoid issues, while we also look at some of the best lunchbox ideas available on the high street. Also this month, we look into the lives of a couple of families in a series of features seeing how they cope with coeliac disease, create the perfect pasta and go back to basics for those new to a gluten-free diet on page 50. Getting your kids cooking is a great way for them to learn important life skills and we have a great selection of recipes that are just perfect for the early starters – let alone great tasting – to get them off and running!