Of course, a weekend away requires some sweets. Having recently purchased my first can of sweetened condensed soy milk, I took inspiration from Steph - the vegan, gluten-free caramel slice she made for the VegMel picnic was a show-stopper. (It was a tribute to a recipe previously made by Johanna GGG; since then Johanna has returned the compliment and made Steph's version!)
The only tweak I attempted was cooking the base a little less. Steph's slice was quite crunchy and I prefer softer biscuit bases, myself. As it turned out, this slice sat in the fridge for a full week before being eaten and was coming dangerously close to sogginess by then. So my new theory is: bake for 15 minutes if eating soon, 20 minutes if eating days later.
No-one complained. This is a humdinger of a recipe, and isn't compromised at all in the process of veganising and deglutefying. It's something of an Aussie(/NZ/British) classic as is, but I'm kinda itching to try a crunchy peanut butter caramel version one day.
(recipe from Vegan About Town,
adapted from Green Gourmet Giraffe)
1 cup dessicated coconut
1 cup brown sugar
1 cup gluten-free flour
1 x 330g can soy condensed milk
2 tablespoons golden syrup
150g dark chocolate
1 tablespoon vegetable oil
Preheat an oven to 180°C. Line a small-ish baking tray with paper.
In a medium bowl, mix together the base ingredients thoroughly. Gently press the mixture into the baking tray, smoothing over the top as best you can. Bake the base for 15 minutes.
Place the caramel ingredients in a small-medium saucepan. Stir them together over medium heat for 10 minutes, until thickened (mine didn't really change colour like Steph's).
When the base is done, spread the caramel over the top of it and bake the slice for a further 10 minutes. Set it aside to cool a while.
When the slice is cool, gently melt together the topping ingredients and spread them over the caramel. Refrigerate the slice until set. Give it a little while at room temperature before slicing into small squares.