Honeyed Chocolate Fruit & Nut Bar

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Vegetarian

This cake uses honey rather than sugar as a sweetening. If you plunge your honey spoon into boiling water the honey slides off and it makes measuring simpler. Finally, if you dip your knife in hot water - this slices easily.

150g (6oz) butter
8 tbsp of runny honey
250g (10oz) dark 70% chocolate
1 tbsp water
1 egg
50g (2oz) gluten free digestive biscuits or ginger nuts 50g (2oz) brazil nuts
50g (2oz) sultanas
50g (2oz) crystallised ginger

Beat the egg until light and fluffy

Roughly break the biscuits and halve the nuts mix with the sultanas and ginger in a large mixing bowl

Melt butter and honey together in a pan.

Break up the chocolate and melt in the microwave with the water (about 60-90 seconds on high)

Add butter mix to chocolate and amalgamate together then stir the egg in slowly.

Pour the wet mix onto the dry mix, stir using a a metal spoon soaked in boiling water.

Pour mix into a lined greased 500g (1lb) loaf tin and chill for at least 4 hours in the fridge. Serve in thin slices.