Gluten Free Bubble Slice -Vegan MoFo day 16

This dish was inspired by Cindy in two ways. First, she blogged about the vegan bubble slice which I got try and it was delicious. Second, Cindy and Michael packed this amazing flight pack for us which combined magazines, snacks and more before our overseas flight last year. It was so so so thoughtful and sweet. It's so great to have vegan snacks on flights because we always tend to be starving and how I would like to repay the favour, or rather pay it forward.

I finally got the chance with some friends going overseas and I thought the bubble slice would be perfect flying snack.

Toby bought gluten free rice bubbles (or rice krispies as known in the US) because he thought that they sounded healthier, it did mean that they didn't hold together quite as well but tasted just as good, quick to make and I thought would make a good travelling snack.

Things didn't quite go to plan though. Yesterday I prepared everything and drove over to there house when I knew they weren't home and left the package all wrapped up on their front door step, expecting them to go home and find it. It got quite late and didn't hear anything back which I thought was a little weird, so I messaged one of them this morning and said "did you get it?" and got a reply "got what?", so I explained that the package that I left at their front door. They said that they didn't go home last night and were now at the airport. Arghhhhhhhhhhhh.

Vegan g/f bubble slice

5 cups gluten free rice bubbles (regular rice bubbles/krispies are superior but not g/f)
1/2 cup dessicated coconut
125g Nuttelex/margarine
4 tablespoons golden syrup
4 tablespoons peanut butter
1/2 cup brown sugar

In a large bowl, stir together the rice bubbles and coconut.

In a small-medium saucepan, melt the Nuttelex, golden syrup, peanut butter and sugar. Bring them to the boil, then simmer for 5 minutes. Pour the caramel mixture over the dry ingredients and combine thoroughly. Press the mixture into a small baking tray, using the back of a spoon to smooth over the surface. Refrigerate until set, then cut into squares.

 

This dish was inspired by Cindy in two ways. First, she blogged about the vegan bubble slice which I got try and it was delicious. Second, Cindy and Michael packed this amazing flight pack for us which combined magazines, snacks and more before our overseas flight last year. It was so so so thoughtful and sweet. It's so great to have vegan snacks on flights because we always tend to be starving and how I would like to repay the favour, or rather pay it forward.

I finally got the chance with some friends going overseas and I thought the bubble slice would be perfect flying snack.

Toby bought gluten free rice bubbles (or rice krispies as known in the US) because he thought that they sounded healthier, it did mean that they didn't hold together quite as well but tasted just as good, quick to make and I thought would make a good travelling snack.

Things didn't quite go to plan though. Yesterday I prepared everything and drove over to there house when I knew they weren't home and left the package all wrapped up on their front door step, expecting them to go home and find it. It got quite late and didn't hear anything back which I thought was a little weird, so I messaged one of them this morning and said "did you get it?" and got a reply "got what?", so I explained that the package that I left at their front door. They said that they didn't go home last night and were now at the airport. Arghhhhhhhhhhhh.

Vegan g/f bubble slice

5 cups gluten free rice bubbles (regular rice bubbles/krispies are superior but not g/f)
1/2 cup dessicated coconut
125g Nuttelex/margarine
4 tablespoons golden syrup
4 tablespoons peanut butter
1/2 cup brown sugar

In a large bowl, stir together the rice bubbles and coconut.

In a small-medium saucepan, melt the Nuttelex, golden syrup, peanut butter and sugar. Bring them to the boil, then simmer for 5 minutes. Pour the caramel mixture over the dry ingredients and combine thoroughly. Press the mixture into a small baking tray, using the back of a spoon to smooth over the surface. Refrigerate until set, then cut into squares.