Hannah needed to bake cakes to take to school on her birthday.
Her school mates have various allergies, intolerances and dietary musts.
This recipe is gluten free, dairy free, lactose free and vegan which I consider to be a triumph of recipe manipulation and creative thought.
I give you the Rice Krispie cake.
I can hear you saying "What about the butter Cardus? How can you make these without butter?" Well I substituted a vegan sunflower spread.
You're probably also thinking "What about the chocolate - that has dairy in it surely?" Not if you're careful, check the ingredients and choose dark chocolate.
What you might not know, and what was a surprise to me was that regular Rice Krispies contain barley which contains gluten. I wonder if the manufacturers realise they are missing out on the lucrative GF market. Anyway, Kallo (the rice cake kings) make whole grain Rice Krispies.
All of these dietary adjustments will add cost to your cakes so if you don't have to, don't make the adjustments.
Makes 12-18
Ideally you'll use a couple of 12 hole bun or muffin tins and cupcake or muffin cases.
Ingredients
200g non dairy dark chocolate
50g vegan sunflower spread
3tbsp golden syrup
100-150g Kallo Rice Krispies
Method
In a Bain Marie or using one minute burst in medium power microwave melt chocolate, spread and golden syrup.
When melted, stir in Rice Krispies a few at a time. Keep adding until the mixture looks right to you. Just 100g of Rice Krispies gives you a richer, more chocolatey cake and 150g will give you a thinner chocolate coating.
When Krispies are coated in choc, spoon into cupcake cases and then pop in fridge to set.
Voila! Cakes for almost every dietary requirement.
