Maple Bacon Cupcakes filled with Creamy Banana Custard - Gluten Free

This is my version of a breakfast cupcakes... everything i would want with pancakes. Pancakes or waffles are my favourite breakie, and which only goes better with crispy bacon, fried banana and lots of maple syrup! Has taken me about 6 months to finally get around to creating these master pieces. I knew what elements i needed to include but it was coming up with what and how that was the issue. Finally on Wednesday morning it came to me so i got creating. 
These cupcakes start off with a slightly cinnamon spiced fluffy vanilla cake. I then made a thick and creamy vanilla custard which i mashed over ripe banana into and filled the centre of the cakes. Then iced with a maple cream cheese and finally topped with the crispy maple bacon!
At first, i was unsure of how the bacon (savoury and salty) would work with the rest of the cupcake. Was very pleasantly surprised how well it worked on the palette, kind of like salted caramel, the flavours really balanced well. Next time i might use blueberries in the custard rather than banana and see how that works out. Enjoy the recipes xx

Vanilla and cinnamon spiced cupcakes:
1 cups Gluten Free Baking Flour*
1/2 cup Ground Almonds 
1 teaspoons Baking Powder **
100 g softened unsalted butter 
1/4 cup Castor Sugar 
1/2 cup Brown Sugar
2 eggs 
1 tablespoon vanilla extract 
1/2 cup milk 

 * Can also use regular flour if not needing to be GF 

** Doubled check to make sure these products do not contain Gluten 

Method: Preheat oven to 170°C. Line two 12-hole muffin trays with cupcake papers. (I made mini cupcakes so lined 2x 24 mini muffin tin cases with papers).

Beat butter with an electric mixer until smooth and light in colour. Add brown & caster sugar and beat until light and fluffy, add vanilla. Add eggs one at a time and mix well.

Add the flour, milk, ground almonds, baking powder and cinnamon, beat till just combined. Be careful not to over-mix as this will toughen the mixture and result in a heavy cupcakes.

Spoon or scoop mixture into cupcake papers, filling each about three-quarters full. Bake for 16–18 minutes or until a fine skewer inserted comes out clean. (if you are making mini cupcakes bake for 10-12 mins, so a little golden on top) Remove cupcakes from the trays after 5 mins and cool on a wire rack for 30 minutes before frosting.

Thick and Creamy Vanilla Custard + Banana:
2 cups milk 
2 egg yolks 
½ cup sugar 
1 tbsp flour (Can use gluten free all purpose flour or corn flour)

1 tsp vanilla extract 

1 medium sized Banana, over ripe is best for taste

Method: Heat milk until small bubbles form around edge. Remove from heat. Beat egg yolks with sugar and flour until smooth. Whisk in hot milk. Transfer to a saucepan. Cook over medium heat, stirring constantly, until sauce comes to a simmer. Cook 1 minute longer then remove from heat and stir in vanilla.

Once custard has cooled, mash banana and fold through custard. This can be made a few hours or even a day in advance to ensure it is cooled in time to fill cupcakes.

Maple Cream Cheese icing:
150g Cream Cheese 
100g Butter 
3 1/2 cup Icing Sugar 
1 T Milk (may need more or less depending on desired consistency) 
2 tsp Vanilla Essence or Vanilla paste 
1 tsp Maple Flavour Oil (i use LorAnn Flavours)

Method: Beat cream cheese on high until light and whipped. Add the butter and continue to beat till light and fluffy. Add vanilla, maple oil and icing sugar (about 1 cup at a time) till icing has a fluffy and whipped constancy - this may require more or less milk than stated in the recipe. 

Candied Bacon:
6 rashers of Bacon (Depends on how much bacon you want to top the cupcakes - i used 6 rashers and wish i did more. Seems like a large amount but reduces in size when cooked)
1/4 cup Brown sugar 
2 tablespoon butter 

Method: Preheat oven to 200 degrees and prepare a baking tray lined with baking paper. 

Chop bacon in small pieces. Melt 1 tablespoon of butter over a medium heat. Once melted, add half the brown sugar (can add more if you think it needs it later). Add half the bacon and cook for 5 mins or till cooked though. Turn it onto the prepared baking tray. Repeat these steps with the remaining bacon.

Grill bacon for 5-7mins or till crispy. Make sure the bacon is even spread and may need stirring around the tray to evenly grill. 

Leave to cool and your ready to go.

Assembling the cupcakes: 
You will need the: 1. Vanilla Cupcakes - recipe as above, 2. Banana Custard - recipe as above or this can be store bought and add the banana, 3. The Maple Cream Cheese icing all ready to go and 4. Candied Bacon.

Using a small knife, cut a small hole in the middle of the cupcakes and core the inside (this will not be used to feel free to eat it and taste test). Fill the cupcakes with the banana custard - easiest to pipe this but you can also spoon it in. Pipe the maple cream cheese icing over the top  of the cupcake - make sure this is a smooth constancy. Sprinkle the candied bacon over the top of icing - you may want to add sprinkles or flowers to the top also if you wish! Enoy xx

Banoffee Spiced Cake filled with Dulce de Leche and Caramelised Banana - Gluten Free

This was the birthday cake made for a very special friend of mine. Years ago we used to go camping where there is no electricity, hence baking options are very limited. Being me, this did not stop dessert from happening. We would take biscuits bases and caramel sauce made before me left and fill it on the night with chopped banana, whipped cream and chocolate. Nothing better than that on a hot summers night on the beach in the beautiful Bay of island in New Zealand. This inspired this banoffee cake so here we go. 
The cake starts with a cinnamon and ginger spiced vanilla sponge, filled with fluffy vanilla butter cream, homemade Dulce de Leche, candied banana and chopped hokey pokey squiggle biscuits!
Happy Birthday Georgia and everyone else enjoy the recipe xx

Ingredients:

2 cups Gluten free baking flour (I use Healtheries Baking mix)*

2/3 cup of corn flour **

1 tsp baking powder**

1 tsp cinnamon 

1 tsp allspice 

1/2 tsp ground ginger 

½ tsp baking soda (dissolve in the milk)

1 teaspoon salt 

4 large eggs 

1 cup (2 sticks) unsalted butter, softened 

1 cup brown sugar

1/2 cup caster sugar 

2 teaspoons vanilla extract 

1 cup milk (room temperature or microwave for 20secs)

* Can also use regular flour if not needing to be GF

** Doubled check to make sure these products do not contain Gluten

Method:

Preheat oven to 180°C. Spray / line two 7inch cake pans. 

Beat butter with an electric mixer until smooth and light in colour. Add brown & caster sugar and beat until light and fluffy, add vanilla. Add eggs one at a time and mix well

Add the flour, milk, corn flour, baking powder and ground spices be careful not to over mix, beat till just combined. Be careful not to over-mix as this will toughen the mixture and result in a heavy cake.

Divide the mixture evenly between the two cake pans and bake for 25-30min or till golden. Insert a tooth pick towards the centre of the cake, if this come out clean, the cake is done. Leave to cook for 10 minutes before taking out of the pan and cooling on a rack.

Once the cakes are cool, use a wire cuter (if you have one) or a sharp knife to cut each of the cakes in half - this will create the layer of the cake.

Caramel sauce:

Ingredients 

1 cup (200 grams) dark brown sugar 

1/2 cup heavy whipping cream 

4 tablespoons (1/2 stick or 56 grams) butter 

salt (a pinch for classic caramel sauce or ½ teaspoon for salted caramel) 

1 teaspoon vanilla extract 

Instructions 

In a medium saucepan, mix together the sugar, heavy whipping cream, butter and salt and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 4 minutes, whisking occasionally. 

Remove the saucepan from the heat, add the vanilla extract (be careful, the mixture is hot) and stir. Let mixture cool in the pan for 2 minutes, then pour into a jar. 

Let cool to room temperature and refrigerate until ready to use (up to 5 days). Warm it up in the microwave before using.

Vanilla buttercream frosting: 

Ingredients: 

150g softened unsalted butter 

1/4 cup milk 

1 tablespoon vanilla extract 

4 cups icing sugar 

MAKES 4 cups of frosting - KEEPS 1 week

Method:

Cream the butter for 2-5 minutes till light and fluffy. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet. If you wish to colour and/or flavour the buttercream then this is the time to do it. Add a drop at a time and beat in until you reach the required colour and/or flavour. 

Caramelised banana:

2 medium banana - chop into 1 cm pieces 

Butter for frying pan 

Method:

Heat a medium-large fry pan and melt a generous amount of butter to grease the pan. Once sizzling place the banana carefully in the pan. Fry for a few minutes until golden brown and flip to complete. Cool in the fridge before using on the cake. note: all banana may not fit in the pan at once so repeat till all it cooked. Can add more or less banana for desired flavour. 

Assembly:

You will need the: 1. Caramel Sauce - recipe as above, 2. The ready cut equal layers of the spiced sponge cake, 3. The Vanilla Buttercream all ready to go and 4. Pre-made Caramelised Banana and chopped squiggle biscuits!

Place one layer of the cake on your chosen board, cake plate or turn table. Add the layer of the Caramel sauce and spread around the middle of the cake, leave the edged clean. Pipe or carefully spread the vanilla buttercream around the edges and continue to fill the rest of the layer with icing. Sprinkle 1/2 of the banana and the chopped biscuits evenly over the buttercream and caramel.

Add the next layer of cake and continue these steps for the next layer of cake. 

Add the top layer of the cake and ice as desired. Now is the time to add any sprinkles or flowers if you are wanting to use any <3 ENJOY

Spiced Brown Sugar Sponge with Salted Caramel and Maple Buttercream - Gluten Free

It has been a while since I have had time to get in the kitchen and create more sweet goodness. After exams I was really hoping to be able to add a lot on here but sadly with work and other commitments I really haven't had any time at all. Now being my last day on holiday, I am making sure it is a baking day so this was the first creation!

This is a cake I have been meaning to make for a while. It starts with a brown sugar sponge, spiced with cinnamon, allspice and ginger. These spices help cut through the super sweetness of the cake. It is filled with a home made salted caramel sauce and maple butter cream. The maple oil in the buttercream adds to the complexity of the caramel and smokey flavour. I also toasted a little coconut and sprinkled this though out the layer however this is optional or could also be done with candied apple or poached pear, yum! This was also my first attempt at dribbling white chocolate ganache down the side of the cake and although this needs work, hopeI'm off to a good start.

Enjoy the recipe xx

Ingredients:

2 cups Gluten free baking flour (I use Healtheries Baking mix)*

2/3 cup of corn flour **

1 tsp baking powder**

1 tsp cinnamon 

1 tsp allspice 

1/2 tsp ground ginger 

½ tsp baking soda (dissolve in the milk)

1 teaspoon salt 

4 large eggs 

1 cup (2 sticks) unsalted butter, softened 

1 cup brown sugar

1/2 cup caster sugar 

2 teaspoons vanilla extract 

1 cup milk (room temperature or microwave for 20secs)

* Can also use regular flour if not needing to be GF

** Doubled check to make sure these products do not contain Gluten

Method:

Preheat oven to 180°C. Spray / line two 7inch cake pans. 

Beat butter with an electric mixer until smooth and light in colour. Add brown & caster sugar and beat until light and fluffy, add vanilla. Add eggs one at a time and mix well

Add the flour, milk, corn flour, baking powder and ground spices be careful not to over mix, beat till just combined. Be careful not to over-mix as this will toughen the mixture and result in a heavy cake.

Divide the mixture evenly between the two cake pans and bake for 25-30min or till golden. Insert a tooth pick towards the centre of the cake, if this come out clean, the cake is done. Leave to cook for 10 minutes before taking out of the pan and cooling on a rack.

Once the cakes are cool, use a wire cuter (if you have one) or a sharp knife to cut each of the cakes in half - this will create the layer of the cake.

Caramel sauce:

Ingredients 

1 cup (200 grams) dark brown sugar 

1/2 cup heavy whipping cream 

4 tablespoons (1/2 stick or 56 grams) butter 

salt (a pinch for classic caramel sauce or ½ teaspoon for salted caramel) 

1 teaspoon vanilla extract 

Instructions 

In a medium saucepan, mix together the sugar, heavy whipping cream, butter and salt and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 4 minutes, whisking occasionally. 

Remove the saucepan from the heat, add the vanilla extract (be careful, the mixture is hot) and stir. Let mixture cool in the pan for 2 minutes, then pour into a jar. 

Let cool to room temperature and refrigerate until ready to use (up to 5 days). Warm it up in the microwave before using.

See more here: http://prettysimplesweet.com/quick-easy-caramel-sauce/ 

Vanilla buttercream frosting: 

Ingredients: 

125g softened unsalted butter 

1/4 cup milk 

1 tablespoon vanilla extract 

4 cups icing sugar 

1/2 tsp cinnamon 

A few drops of maple oil, to taste 

MAKES 4 cups of frosting - KEEPS 1 week 

Cream the butter for 1–2 minutes. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet. If you wish to colour and/or flavour the buttercream then this is the time to do it. Add a drop at a time and beat in until you reach the required colour and/or flavour. Pipe or use a round edge kitchen knife to apply the buttercream to the cupcake.

Assembly:

You will need the: 1. Salted Caramel Sauce - recipe as above, 2. The ready cut equal layers of the brown sponge cake and 3. The Maple Buttercream all ready to go (4. option white chocolate ganache which can be seen as i dribbled over the top of the cake).

Place one layer of the cake on your chosen board, cake plate or turn table. Add the layer of the Caramel sauce and spread around the middle of the cake, leave the edged clean. Pipe or carefully spread the maple buttercream around the edges and continue to fill the rest of the layer with icing. (Optional: Sprinkle with toasted coconut or fruit even throughout the layer of the cake). Add the next layer of cake and continue these steps. If you are using ganache, pour over the top of the cake and slowly and carefully pour over the edges to create the dribbles. Wait for this to set and continue to ice over the top of the cake. Now is the time to add any sprinkles or flowers if you are wanting to use any <3 ENJOY

Candied Rhubarb and Strawberry Brown Sugar Sponge with Dulce de Leche and Whipped Cream Cheese Frosting

This was the pretty pink cake made for Mums birthday last year. This was quite an extravagant layered cake. I started off as a brown sugar sponge that was lightly spiced with ginger and cinnamon. I then put a generous layer of a Dulce de Leche caramel, topped with whipped cream cheese icing then with an abundant layer of candied rhubarb and fresh strawberries! It was taken to one of Sunday family lunches and enjoyed by all!
The cake seen in the photo was not gluten free however the recipe below is my vanilla cake recipe which i have adapted for this cake. I has been tests many times on both gluten free and regular flour and always works a treat! Enjoy xx

Recipe: 

2 cups all-purpose Gluten Free flour *

2/3 cup corn-flour ** 

2 tsp baking powder **

 1 teaspoon salt 

4 large eggs 

1 cup (250 grams) unsalted butter, softened 

1 cup caster sugar 

3/4 cup soft brown sugar

2 teaspoons vanilla extract 

1/2 tsp ground ginger 

1/2 tsp ground cinnamon

1 cup milk

* Can also use regular flour if not needing to be GF

** Doubled check to make sure these products do not contain Gluten

Method:

Preheat oven to 180°C. Spray / line two 7inch cake pans. 

Beat butter with an electric mixer until smooth and light in colour. Add brown & caster sugar and beat until light and fluffy, add vanilla. Add eggs one at a time and mix well

Add the flour, milk, corn flour, baking powder and ground spices be careful not to over mix, beat till just combined. Be careful not to over-mix as this will toughen the mixture and result in a heavy cake.

Divide the mixture evenly between the two cake pans and bake for 25-30min or till golden. Insert a tooth pick towards the centre of the cake, if this come out clean, the cake is done. Leave to cook for 10 minutes before taking out of the pan and cooling on a rack.

Once the cakes are cool, use a wire cuter (if you have one) or a sharp knife to cut each of the cakes in half - this will create the layer of the cake.

Whipped Cream Cheese icing:

250g Cream Cheese 

150g Butter 

3 1/2 cup Icing Sugar 

1 T Milk (may need more or less depending on desired consistency) 

2 tsp Vanilla Essence or Vanilla paste 

Method: Beat cream cheese on high until light and whipped. Add the butter and continue to beat till light and fluffy. Add vanilla and icing sugar (about 1 cup at a time) till icing has a fluffy and whipped constancy - this may require more or less milk than stated in the recipe. 

Assembly:

You will need the: 1. Dulce de Leche pre made (can buy or other make a thick caramel sauce) 2. The candied rhubarb (can be made by roasted cut chunks of rhubarb in the oven, sprinkled with a generous layer of sugar for 10mins at 180'c - needs to be watched) and 3. Freshly cut Strawberries 

Place one layer of the cake on your chosen board, cake plate or turn table. Add the layer of the Dulche de Leche or caramel sauce and spread around the middle of the cake, leave the edged clean. Pipe or carefully spread the cream cheese icing around the edges and continue to fill the rest of the layer with icing. Sprinkle the fruit even throughout the layer of the cake. Add the next layer of cake and continue these steps. On the top layer be care if you are using any caramel as it may leak down the cake. Make a small pile of the fruit, on tops of the icing, in the middle and top with a pretty pink flowers. Now is the tome to add any sprinkles if you are wanting to use any <3

Skinny Brownies - Gluten & Dairy Free and Low Calorie

I thought it was time to get back in the kitchen and start experimenting....

Now that i am back at uni, i am on the go a lot which can lead to back snacking, so this my attempt to stop that. I am not usually a fan of healthy baking as it is never as good as the real thing and is usually time consuming and expensive... here is my take on a healthy chocolate brownie bar!

It is both gluten and dairy free, has high amounts of protein and is low in calories. Uses pretty standard every day ingredients and is not time consuming at all!! 

This is the first attempt, with many to come to make this a healthier, low carb (sugar) and higher protein snack. Resulted in a very light and spongey bar with a good chocolate flavour and texture. will defiantly be making these again with more protein and less sugar - will post any more attempts.

Let me know your thoughts if you have any or any suggestions. Enjoy ♥

Ingredients:

1 cup all-purpose Gluten Free Baking Flour 

1 1/2 tsp Baking Powder (make sure its gluten free)

1/2 cup Ground Almonds (Almond Meal)

1/2 cup Cocoa (can use cacaco if you want it to be superfood)

4 Scoops (1/3 cup) Vanilla or Chocolate Protein Powder 

1 cup Caster Sugar

1 cup Almond Milk 

2 Eggs 

2 tsp Vanilla essence 

1/2 melted Coconut Oil 

Method:

Preheat oven to 170 C.
Place all ingredients in a cake mixer and mix until smooth, be careful not to over mix.
Pour into a lined square cake pan / slice tin and bake for 30-35 minutes or until cake tests cooked.

Leave brownie in pan for 10mins before removing to cool. Cut when cooled to room temperature and ENJOY!

Note: can be frozen for up to 2 weeks <3

Scanned and added all my ingredients into my fitnesspal app so here is the Nutritional information if bars are cut into 20 pieces! 

Chocolate Espresso Cupcakes filled with Caramel Marshmallow - Gluten free

Chocolate, coffee and caramel.. what a perfect flavour combination.  These cupcakes are a rich and decadent treat for those chocolate and caramel lovers. These fluffy chocolate cakes are filled with a caramel sauce and marshmallow fluff, topped with a espresso buttercream with caramel corn to add an extra crunch to the cupcake. 

This basis of this cupcake just came to me one morning in the kitchen and next thing you know, here we are with 12 chocolate, espresso and caramel morsels of goodness. 

ENJOY xx

Chocolate cupcakes: Makes 12 cupcakes 

1 1/4 cups gluten free flour (Healtheries baking mix) 

1/3 cup ground almonds 

1/2 t baking soda 

1 t baking powder 

1/2 t salt 

1 1/2 T instant coffee 

1/2 cup hot water 

1/2 cup cocoa 

1/2 cup cold water 

100g softened butter

1 1/4 cup caster sugar 

2 eggs 

2 t vanilla

Method: Preheat the oven to 170'c and line one 12-hole muffin trays with cupcake papers. In the bowl of your electric mixer cream the butter for 2 minutes.
Add the castor sugar a third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and sugar had almost dissolved. Add eggs one at a time, beating for 1 minute between each. Add vanilla extract.

Sift together the four, ground almond, baking soda, baking powder and salt. 

In a separate bowl whisk together the coffee, hot water and cocoa until you have a smooth paste. Add the cold water and mix until evenly combined. 

Add a quater of the flour to the creamed mixture and beat on a low speed until combined. Add a third of the cocoa mixture and beat until combined. Repeat this process twice more. Add the reaming quarter of flour and beat until thoroughly combined. Do not over beat or it will toughen the mixture.

Spoon mixture into cupcake papers, filling each about 3/4's full. Bake for 15-18mins. Removes cupcakes from tray and cool for at least 30mins before icing.

Once cupcakes are cooled, use a knife to gently core out the centre. 

Fill a piping bag with about 2 heaped spoons of caramel sauce on one side of the bag and 2 headed spoons of marshmallow fluff on the other side. (These can be homemade or you can use pre-made versions e.g. top and fill caramel). Fill middle of cupcakes with the caramel marshmallow combination.

Fluffy Espresso frosting: 

4 cups icing sugar 

100g softened butter 

2 T milk 

1 T vanilla 

2 t Espresso Powder

Method: Cream the butter for 3-4 minutes or until very pale. Add milk, vanilla, espresso powder and half of the icing sugar mixture, beat for at least 1 minutes or until the mixture is light and fluffy. Add remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy or at a spreadable consistency. (You may need to add more milk / icing sugar to reach your desired constancy).

Top cupcakes with the fluffy espresso buttercream. To add an extra texture/crunch to the cupcakes i topped them with caramel corn - optional but adds an extra something special to the cupcakes.

Oaty Caramel Anzac Slice - Gluten Free

Oaty caramel ANZAC slice.... where do i even begin with this? This is the BEST caramel slice I have come across. Made with an oaty, coconut, slightly spiced ginger base with a golden thick caramel sauce topped with more coconuty goodness. The slice combines the caramel and ginger aspects from an ANZAC biscuit with best parts of ginger crunch, all put together into one amazing little sweet bite. Anything caramel is incredible but this seriously beats them all, trumps all other caramel slice i have ever made.
Below as you will see there are 2 different recipes. One using wheat free oats which are fine for gluten intolerants to eat however can upset some celiacs. I have included a celiac-friendly recipe using rice flakes instead of oats at the bottom of the page. This second recipes is also incredible so don't be put off, is a definite must make recipe!!
Enjoy xx

Recipe: Wheat free (celiacs be aware of the wheat free oats - i have a celiac (oat free) recipe at the bottom of the page.)
Base
½ cups flour
1/4 cup ground almonds 
1 ½ cups Bobs Red Mill Wheat Free Oats
1 cup threaded coconut + 1/4 cup for the topping
½ tsp baking powder
2 tsp ground ginger 
3/4 cup Soft Brown Sugar
150g butter, melted
2 TBSP Golden Syrup 

Caramel
395g can condensed milk
3 Tbsp Golden Syrup
100g butter
1/3 cup brown sugar 


Method:

Preheat the oven to 180 degrees on bake and line your 20x30cm slice tin with baking paper.

Mix together the flour, ground almond, coconut, oats, baking powder and ginger in a large bowl. In a small saucepan, melt together the butter and golden syrup the dissolve in the sugar. Pour this into the dry ingredients and stir to combine

Press 2/3s of this mixture into the base of your slice tin making sure it is nice and evenly lined. Bake for 10 minutes until golden.

While the base cooks, make the caramel. Melt the butter, golden syrup and brown sugar in a small saucepan. Add in the condensed milk and stir. Continue to warm over a medium heat until the caramel darkens and thickens, the sugar dissolves and the caramel starts pulling away from the sides of the pan as you scrape it down. Pour this caramel over the base (make sure you watch this closely as the bottom can easily catch).

Add remaining 1/4cup of coconut to the base mixture and sprinkle it over the caramel. Bake for a further 15 to 20 minutes until the topping is golden brown.

Remove from the oven and leave to cool before popping into the fridge for a few hours. Once cool you can cleanly slice it with a large, sharp knife. Store in the fridge or freezer. 

Recipe: Gluten free (celiac friendly, gluten free - not oats). 
Use the same method above with these ingredients:
Base
½ cups flour
1/4 cup ground almonds 
1 cup rice flakes 
1 1/3 cup threaded coconut + 1/4 cup for the topping.
½ tsp baking powder
2 tsp ground ginger 
3/4 cup Soft Brown Sugar
150g butter, melted
2 TBSP Golden Syrup 

Caramel
395g can condensed milk
3 Tbsp Golden Syrup
100g butter
1/3 cup brown sugar