Ingredients
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300 g Schär Mix Pâtisserie
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120 g icing sugar
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1 tsp guar gum
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5 g baking powder
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5 ml sunflower oil
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2 ml vanilla essence
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1/2 tsp salt
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1/2 tsp apple cider vinegar
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250 ml sparkling water
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Chocolate glaze
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200 g icing sugar
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20 g carob powder
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100 ml water
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20 ml sunflower oil
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100 g chocolatebroken into pieces
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Topping
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200 g coconut flakes
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200 g ground walnuts
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dried raspberries
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dried pineapple
Directions
To get started with these gluten free and vegan squares, you’ll need the following ingredients:
Steps
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1
Done
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Sift the flour, icing sugar, guar gum and baking powder in a bowl. Whisk and fold in the sunflower oil, vanilla essence, salt, apple cider vinegar and sparkling water. |
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2
Done
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Use a spatula to incorporate all the ingredients and then transfer the mixture into a rectangle shaped baking tray lined with baking paper. Bake for 30 minutes at 180 °C. |
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3
Done
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Meanwhile, combine the icing sugar with the carob powder in a separate bowl. Bring the water and oil to a boil and pour them in the bowl, mixing with a spatula. |
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4
Done
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Pour the mixture back into the saucepan and drop the pieces of chocolate into it, boiling it for 4-5 minutes until it thickens up. Cut the cake 8 times vertically, turn it by 90° and cut it 4 more times. |
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5
Done
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Prepare 2 separate plates with the coconut flakes and ground walnuts. Use a spoon to grab the cubes and drop them in the glaze, turning them on each side until fully covered. Lift them up and pass them through the flakes or walnuts. Optionally, top with dried strawberries and pineapple. |
