Treacle Tart (gluten-free and dairy-free)

This is not vegan, because it has eggs in it, but it is dairy- and gluten-free.

You can make it in a smaller deeper pie tin if you prefer, but it will need to cook for a little longer. It was inspired by a recipe in The Guardian created by Benjamina Ebuehi, adapted to be gluten and dairy-free.

Treacle Tart (gluten-free and dairy-free)

Ingredients

  • 8-inch gluten-free pie crust, pre-baked blind.
  • 100 gms maple syrup
  • 75 gms golden syrup
  • 25 gms salted butter
  • 1/2 tsp salt
  • 1/2 beaten egg
  • 1 tbsp Elmlea Plant (cream substitute – use dairy-free milk if unavailable)
  • 60 gms gluten-free breadcrumbs (I grind the crusts of Genius, or Promise loaves and freeze them)
  • 1/2 tsp cinnamon
  • (optional) lemon or orange rind for a citrus edge.

Instructions

  1. Warm the syrups and butter gently until the butter has melted (avoid getting it too hot).
  2. Add the egg and Elmlea and mix well.
  3. Add breadcrumbs, salt and cinnamon and mix thoroughly.
  4. Pour into pie crust.
  5. Bake at 160C Fan for about 30 mins until firm.
  6. Cool and serve at room temperature with whipped Elmlea.

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