• Moy's Gluten Free Kitchen

We do not have to give up or favorite treats just because we are on a gluten free diet. These copycat Kit Kats bars are simple to make and stores really well. You get to control the ingredients, which is always a plus!


This is another recipe that is way simpler than it looks. Go brave, give it a try!


Yummy Gluten Free Vegan Kit Kat Bars

Ingredients


Biscuit

¾ cup Moy's Cake and Muffin Mix*

¼ cup almond flour

½ tsp baking powder

¼ cup white sugar

pinch of salt

3 tbsp water (more if needed)

¼ tsp vanilla extract

2 tbsp vegetable oil

tapioca starch for rolling out the dough


Chocolate Dip

6 ounce baking chocolate**

3 tbsp vegetable oil


*A 1 to 1 or all purpose blend should work. If your blend does not have xanthan gum add ¼ tsp to the recipe

**I used a dairy free 65% dark chocolate. Milk chocolate is an option


Directions

Preheat your oven to 350F


Mix all of the dry ingredients together. Add the water, vanilla extract and oil

Knead or mix to form a smooth dough that is lightly sticky and holding together. Add more water by teaspoon if the dough is too dry


Prepare a floured surface to roll out the dough. I find it easier to work directly on parchment paper which I will transfer to the baking tray without handling the dough further


Separate the dough into two pieces, wrap and set one piece aside. Working with your first piece, roll out the dough to about 1/4” thickness (or to preference). Try to maintain a rectangular shape. If you need to, place another piece of parchment paper on top of the dough to make it easier to roll out. Trim the edges of the dough before continuing


Score the dough to the length and width you want the Kit Kat bars to be. I have a silicone mold to assemble the bars so I score according to that size. Even if you do not have a mold, score the dough. Put the parchment paper on a baking tray. Repeat these steps with the second piece of dough. You can also do one batch at a time, while the first batch bakes you can prepare the second


Place the tray(s) in the oven and bake for 8- 10 minutes, the longer it's baked the crunchier the cookie. The cookie will firm up a bit as it cools


As soon as they are done, separate the cookies at the score marks, allow them to cool


Place the chocolate in a microwave safe bowl. Melt the chocolate in burst of 30 seconds stirring each time. The chocolate can also be melted double boiler style, over a water bath on the stovetop. Once the chocolate has melted add the oil, stir until completely blended. Set side to cool


If you have a mold, spoon some of the chocolate into the cavity, place a cookie on top then spoon on more chocolate, repeat for a second layer. I used 2 layers of cookie, you are free to add more. Place in the refrigerator or freezer to set (takes only a few minutes). Serve at once or wrap tightly and store in the refrigerator


If you do not have a mold you can still free form your Kit Kats. Spread the base chocolate layer as evenly as possible in whatever tray or dish you are using to assemble the Kit Kats (if the chocolate is too runny chill for a few minutes). Place all of the pieces for the first layer of cookies on top with a little space in between each. Pour the chocolate over this layer. Add the second layer of cookies and cover with the final layer of chocolate. Allow it to set in the refrigerator or freezer before separating the pieces (takes only a few minutes to set). Of course you can use whatever method that works for you to assemble the Kit Kats. Serve at once or wrap tightly and store in the refrigerator

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  • Moy's Gluten Free Kitchen

Updated: Jun 2, 2020

Mug cakes exist so we can have an elegant and delicious dessert in record time. This cake is gloriously chocolaty and fudgy, totally decadent. The chocolate ganache center creates the perfect lava although you could totally toss in some chocolate chips if you prefer (they will not ooze but they will melt). Give it a try, add some spices (like cinnamon) or another mix in (like a nut butter), it's kinda hard to mess up...just don't burn it...


Gluten Free and Vegan Chocolate Lava Mug Cake

Ingredients

(this recipe makes 2 mug cakes)


Chocolate Ganache

3 oz chocolate chips

¼ cup warm dairy free milk (I use coconut)


Cake

¼ cup gluten free flour

pinch of xanthan gum (if not in your flour blend)

2 tbsp unsweetened natural cocoa powder*

¼ tsp baking soda

3 - 4 tbsp sugar

¼ tsp salt

½ cup warm milk coffee (or just milk)

2 tbs coconut oil

½ tsp vinegar

Drop or 2 of vanilla extract


*If you are using dutch processed cocoa powder (it's usually extra dark), use ½ tsp baking powder


Directions


Chocolate Ganache

Either on the stove stop or in the microwave warm the milk. Pour the warm milk over the chocolate chips and let it sit for about 1 minute. Stir the mix until the chocolate dissolves, and the ganache is smooth. Set it aside to cool, the mixture will thicken. You could also cool it in the refrigerator, generally for less than 5 minutes. The ganche is ready when it is somewhat firm


Mug Cake

Mix all of the dry ingredients in a bowl


Add the milk, coconut oil, vinegar and vanilla extract to the dry ingredients and mix until there are no lumps. Add more liquid very slowly if the batter needs thinning


This recipe makes 2 cakes and you can use any mug or ramekin once it is microwave safe (I used a 4 oz ramekin). If you want to turn out the cake unto a plate when it is finished baking, prepare the mug or ramekin as you would for a regular cake. For me that is done by greasing the dish and then dusting it with flour


To get the lava center, spoon some of the batter, about a tablespoon or so, into each mug. Add a dollop of the ganache (½ tbsp) in the middle of the batter. Then finally spoon in the rest of the batter on top. If you have leftover ganache save it, I'm sure you will find a way to use it!


Bake each cake separately in the microwave for about 50 seconds. Remove from the microwave carefully and enjoy.


P.S.

Chocolate chips, nuts, nut butter, all make great add-ins

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  • Moy's Gluten Free Kitchen

Making pastry dough can be daunting even with regular flour. With less pre-packaged options available for gluten free and vegan pastry dough, you will probably attempt making it at some point.


There is a reason that flaky pastry is also called rough pastry. Perfection is not required and in the context of gf/vegan baking that is a great advantage (also because there is no gluten you cannot overwork the dough). If you decide to attempt this recipe keep that fact in mind, don't stress, lumpy, messy, imperfect is just fine. A piece of the dough breaks off while shaping the tart, no problem there, perform surgery and simply tack that piece back on.


Your #1 goal is to maintain chunks of fat in between the flour, do that and you will be rewarded with flaky, buttery, light, delicious and crave worthy eat only in moderation pastry!


P.S. You can use this same dough to make a pie or a galette

Gluten Free, Vegan Pastry Hand Tarts

Ingredients


Pastry Dough

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch (not potato flour)

½ tsp xanthan gum

¼ tsp fine sea salt

1 tsp brown sugar

¼ tsp baking powder*

1/3 cup unsalted vegan butter (very cold and cut into cubes)**

1/8 cup ice cold water

Potato starch for rolling out the dough


*flaky pastry is not normally made with baking powder. I made an exception here


**I use a vegan baker's pastry margarine. The recipe will work with ordinary butter


Filling

Jam tart or whatever you wish, sweet or savoury, something that will not spring a lot of moisture


Directions


Mix together the dry ingredients until properly combined


Add in roughly 2/3 of the cold butter/margarine, you want to leave some for the next stage. With a fork or pastry blender, work in the butter/margarine until the mixture forms large crumbly pieces of dough, not pea sized pieces. Add ice water, 1 tablespoon at a time, and press the pieces of dough together to form a crude ball. The dough should be moist, but not wet and it will not be smooth.


Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes or more


Remove the dough from the fridge. Divide the dough into 2 pieces, place the unused portion back into the refrigerator. Put the dough on a lightly floured sheet of parchment paper or silpat mat and press with the palm of your hand to flatten. Lightly dust the top of the flattened dough and using a rolling pin begin to roll out the dough from you with light even pressure. You can also roll between 2 pieces of cling wrap. Lift and turn the dough a few times to ensure that it does not stick to the parchment paper. The dough does not have to be perfect it is best to leave some of the butter/margarine in big pieces


Using some of the reserved butter/margarine, scatter small pieces of it on the dough. Fold the dough unto itself to form a small square. Do not worry if the dough does not hold tightly together, a crude square is sufficient. It is more important not to flatten out the butter/margarine to the point where it is fully mixed into the dough. You can roll the dough out once more and repeat the folding process. Once you are finished with both pieces of dough refrigerate again for 30 minutes or more


Line a baking tray with parchment and set aside


Working with one piece of dough at a time, roll out to about 1/8” thickness. Lightly dust the workspace frequently to prevent the dough from sticking to the surface. Again the dough does not have to be perfect, you can patch up torn areas with a little water and small pieces of dough. Once you get the desired thickness cut circles out of the rolled dough (I used a 2½” round cookie cutter). Place the jam filling in the center of one circle. Moisten the edges with a little bit of water and place another circular piece of dough over the first. Press the edges together to seal the tart. Try to do this step with dry hands, the dough can tear easily if your fingers are wet. Carefully place the pastry unto your prepared tray. Repeat the steps until all of the dough has been used


The most important thing when making the tart is to ensure that the butter/margarine stays fairly firm and scattered throughout the dough. The best way to do that is by keeping the dough and therefore the butter cold as you work. If your kitchen is warm, like mine always is, or for whatever reason the butter gets too soft, work with smaller pieces of dough. You can also place assembled tarts in the refrigerator while you continue to work. Do not let the butter soften completely regardless of what stage you are at! Remember that a smooth dough is not the goal at all. That process may add a few more minutes to your routine but in the end you will have a much flakier pastry


When you are done, refrigerate again for another 15 – 20 minutes. In the meantime preheat the oven to 400F


When ready, remove the pastry from the refrigerator. Brush the top with vegetable oil, I use coconut, or brush with the margarine. Make evenly spaced diagonal slits along the top of the pastry


Place the tray in the oven and bake for 12-15 minutes or until the tops of the pastry turns slightly brown. Brush again with the oil or margarine, turn the oven to 450F, place the tray back in the oven and let the pastry brown again to a deeper colour, 2-3 minutes


Remove form the oven let the pastry cool to your liking. Serve and enjoy. Wrap tightly and store in the refrigerator for a few days or freezer for an extended period of time

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Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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