How to make puffed wheat cake, gluten free style!

In the largest pot, add 1/2 cup of butter, 1 cup of brown sugar, 1/2 cup of corn syrup, 4 tablespoons of gluten-free cocoa powder, and a couple drops of vanilla.

Over medium heat, melt all the ingredients together, ensuring the sugar is completely dissolved and everything is well blended without over boiling.

After about a minute of boiling, remove from heat and add 5 cups of gluten-free puffed oats directly to the pot.

Stir to ensure the oats are completely covered in the chocolate sauce and stick together.

Using an oven mitt, transfer the hot mixture to a greased baking pan.

With a spatula or wooden spoon, press firmly into the pan, ensuring the mixture is compact and fills all corners.

If the mixture sticks to the spoon, dip it in a little water to prevent sticking.

Pop the pan in the fridge to cool, then cut into squares.

Equipment Needed

Dietary

Allergens