July 25, 2010
Snacks, I find, are an integral part to a gluten free diet. It's essential to always have something to nibble on during the day, when you are out and about and can't have the glutenous cake that is calling out your name from behind the cafe's glass counters. I have a habit of packing some natural snacks, fresh fruit, a gluten free muesli bar, the occasional cupcake or if I'm really organised a gluten free wrap into my bag or car when I'm going out. You know, just incase.
Fudgy Rice & Fruit Squares
1/2cup dates, chopped
1/2 cup dried apricots, chopped
1/4cup crystallized ginger, chopped
1/2cup brown sugar
2/3cup apricot jam
4cups gluten free rice bubbles
Desiccated coconut to coat
In a medium pot combine the dates, apricots, ginger, sugar and jam, simmer over low heat for 15minutes until soft and fudgy. Continue stirring or the jam may stick to the bottom.
In a large bowl combine fruit mixture with rice bubbles until combined.
With a spatula or large spoon press into a loaf tin lined with baking paper. The bubbles will want to stick to the spoon/spatula and your fingers, so, to compress the mix it’s best to lay a piece of glad wrap over the top and press down on the mixture. Refrigerate for approximately 2-3hours or until set.
Remove from tin and cut with a sharp knife. Roll in coconut and store in a airtight container for up to 2weeks.