|GLUTEN-FREE COCONUT AND GINGER SLICE|
This one's yummy. Are you worried about the sugar? Let's see . . . the recipe contains one cup of sugar, divided by about 24. That's just over a teaspoon of sugar in each piece. Lots of people have more sugar than that in a cup of coffee.
Line a 28 x 18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt the chocolate gently on stove, or microwave on HIGH for two minutes. Stir out any remaining lumps.
Spread the chocolate over the foil, going up the sides of the tin an inch or so (otherwise the mixture sticks to the foil). Place it in fridge to set. Switch stove on to 175 C (350 F).
Beat the eggs, and combine with the other ingredients. You may need to add extra shredded coconut if you use lots of ginger syrup. The more syrup used, the better it tastes. Spread mixture on to the chocolate. Bake in centre of oven for half an hour at 175 C (350 F). Turn oven off and leave slice there a further half hour.
When cool, cut into small pieces.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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