Going gluten-free

Gluten-Free Rocky Smores

Prep Time: 10mins. Cooking Time:

13-17 mins

Ingredients:

cup shredded coconut cup chopped nuts (your preference – I used peanuts & almonds)

1 tsp vanilla extract

1/8 tsp salt

2 or 3 egg whites cup white chocolate, chopped

2 large bananas cup dark or milk chocolate (whichever you prefer), chopped

cup glace´ cherries

2 cups mini marshmallows

Method:

Preheat your oven to 180 degrees in conventional, 160 degrees in fanforced oven. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.

In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and nuts. If the mixture is too dry add another egg white. Press into the lined tin.

Wrap the bananas in foil.

Place the foil-wrapped bananas and the pressed base into the oven separately. Bake for 10 -15 minutes until the pressed base is golden brown and the bananas are dark and starting to seep a bit. Immediately peel the bananas into a bowl and mash roughly with a fork.

Spread the mashed banana over the pressed base and sprinkle on the chopped chocolate and let chocolate melt.

Spread the chocolate evenly to cover the entire base and sprinkle with glace´ cherries and marshmallows on top.

Turn your grill on and put the oven rack on the top third of the oven. Place the tray under the grill for less than one minute, just until the marshmallows are toasted. Watch they don’t burn!

Remove from the pan and peel away the foil. Cut into rocky smore bars – 12 or 16 squares.