Big baking day today, one reason was for school lunches and another was for a housewarming afternoon tea treat for my bestie and her family as the kids and I are visiting their new place tomorrow. I made 2 slices and came up with a yummy cookie recipe too, a bit of a twist on the classic jam cookie! I had Carlie (8) and Sabrinah (4) helping me in the kitchen today. Freenut butter is basically sunflower seeds ground to a paste and is readily available at many large supermakets like Coles or Woolworths.
Freenut Butter Cornflake Slice (or Peanut Butter)
1 1/4 cups crushed cornflakes (if unsure go to healthfood shop or buy cornflakes online that specifcally say gluten free)
1 cup gluten free SR flour
1 cup shredded coconut
1/4 cup freenut butter (sunflowerseed butter) or peanut butter can be used.
1 tsp vanilla essence
140 grams organic butter, melted (or dairy free spread)
1/2 cup honey or rice malt syrup
Topping is optional
1/2 cup melted chocolate (this can be of your choice, milk, 70% or 85% dark depending on your kids taste buds) I would have used dark but was running low and had milk chocolate to use up OR icing/water/cocoa mix option.
*Another option but wont be gluten free (unless you specifically buy them online) is swapping 1/4 crushed cornflakes for 1/4 cup rolled oats.
This is so easy, it really is. Preheat oven to 180 degrees C, line a half lamington size slice tray (approx 28cm by 18cm) with grease proof paper. Combine all your dry ingredients in a bowl and add your wet ingredients and mix thoroughly. Press into the tray and bake for 15 minutes until golden. Let cool. Top with melted chocolate or chocolate icing.
This is a favourite of my 12 year old daughters!