Gluten Free Cherry Ripe Slice












I just love a good slice!  A good slice will beat a cake or cookie anyday in my eyes.  Especially one that has cherry and chocolate in it.  For a gluten free baked base I used buckwheat flour which I am in love with at the moment, but this could easily be substituted for GF flour or even almond meal would work I guess?  This slice is a pretty good all rounder that can be made quickly with fairly staple pantry items.  I would have to say, the taste will please everyone.




1 cup buckwheat flour

1/2 cup sugar

1/2 cup des coconut

125g unsalted butter melted


1 425g tin cherries

1 395g tin condensed milk

1 cup des coconut

The Topping:

125g dark chocolate

30g butter


How To Do It:

Preheat your oven to 180c and line a slice tray about 25cm by 15 cm with baking paper.  For the base combine the flour, sugar and coconut and stir in the melted butter.  Press this mixture into the prepared pan and bake for about 30 mins or until just browned.  In a food processor wiz up the drained cherries with the coconut and condensed milk, and process until the cherries are broken down.  Pour this mixture over the base and return to the oven and cook for another 30 minutes or until just set.  Once set leave the slice in the tray and allow to completely cool down before pouring over the melted chocolate and butter.  Once the choc topping has been poured over you can set the chocolate topping in the fridge, and slice up when set.

Happy Baking Sarah 🙂


2 thoughts on “Gluten Free Cherry Ripe Slice

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