Fancy A Slice - Delicious Dairy-Free Tray Bake Recipes (part 3) - For the carob glaze

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For the carob glaze

·         3 tbsp corn flour

·         550ml non-dairy milk

·         170g carob syrup or pure maple syrup

·         180g carob powder

·         1 tsp agar powder or 2 tsp agar flakes


1.    Preheat the oven to 180C/fan 160C/gas 4. Line a 40 x 28cm baking pan with parchment paper.

2.    Heat 250ml of the milk in a large saucepan until hot but not boiling, then remove from the heat, add the carob ‘chocolate’ and allow to melt.

3.    Mix together the remaining milk and the vinegar in a bowl and set aside for 2–3 minutes. Stir the melted carob until smooth, then add the vinegar mixture. Add the syrup, oil and flaxseeds and whisk until combined. Sift together the flours, carob powder, bicarbonate of soda, baking powder, salt and vanilla powder in a mixing bowl.

4.    Slowly pour the wet ingredients into the sifted dry ingredients, mixing with a wooden spoon. Do not over mix but try to get a smooth mixture without too many lumps.

5.    Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely in the pan.

6.    For the carob glaze, mix the corn flour into 4 tablespoons of cold water. Put the milk, syrup, carob powder and agar in a saucepan and mix well. Bring to the boil, then lower the heat and simmer for a couple of minutes. Slowly add the corn flour mixture, whisking vigorously. Bring to the boil, then remove from the heat.

7.    Pour the hot carob glaze over the cooled cake in the pan. Spread it with a spatula and allow to cool at room temperature for 1–2 hours. Dust with carob powder and cut into slices to serve.

8.    Per Slice  307 cals, fat 13g, sat fat 3.5g, carbs 39.5g, sugars 15.5g, protein 8g, salt 1g, fibre 4g

Yummy Carob Slices

Yummy Carob Slices

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