JELLY SLICE

This Jelly Slice recipe is free from Gluten, Dairy, Eggs and All nuts.

INGREDIENTS 

1 Packet Strawberry Jelly Crystals. 

500mls Rice Milk

1/4 CUP Corn Flour

2 TSP Vanilla Essence 

1/2 CUP Sugar

3 TSP Gelatine

1 CUP Tapioca Flour

1/2 CUP Rice Flour

1/2 TSP Xanthan Gum

150g Nuttelx (Dairy Free Spread) 

1/2 CUP Icing Sugar

BASE

Line your slice tin with Baking paper and pre heat the Oven to 180 degrees.

In a Saucepan melt the Nuttlex, once melted add 1 CUP Tapioca Flour, 1/2 CUP Rice Flour, 1/2 TSP Xanthan Gum and 1/2 CUP Icing Sugar. Stir until combined.

Press the mixture into the base of the Slice Tin and bake for 20min.

Set to cool completely.

MIDDLE

Poor Rice Milk, Vanilla Essence, Sugar and Corn Flour into a Saucepan, place on a Mod to high heat stirring constantly until mixture begins to thicken. Cook for approximately 9min.

Allow mixture to cool slightly before adding Gelatine. 

Poor the mixture on top of the base and set to cool completely in the fridge. 

Once set, make the Jelly per the box instructions and allow it to cool (but not starting to set) before pouring over the Rice Milk Custard filling. 

When the Jelly has set, remove from tin and slice.