Last night I made some gluten free rocky road. It’s very quick and easy to make, very tasty and you can throw in whatever you like.
Not including chilling time, this shouldn’t take more than 15 – 20 minutes to throw together.
Read on to find out how I made it.
You will need:
- Glace cherries
- Gluten free cooking chocolate (make sure you check, a lot of chocolate isn’t suitable for coeliacs. Dr Oetker is)
- Gluten free chocolate chips (I used Dr Oetker)
- Mini marshmallows
- Gluten free biscuits (I used chocolate chip cookies)
- Large saucepan
- Wooden spoon
- 1 large bowl
- 1 medium bowl
- Chopping board
- Sharp knife (for cutting the cherries and pecans up, or for protection if you are cooking somewhere dangerous)
- A baking tray
- Cling film
- Tin foil
- You don’t want to get dehydrated. I went for squash, cause you know, I’m pretty rock and roll.
So, first things first, break your chocolate up into chunks – it will melt quicker. To this, I added two generous tablespoons of butter. Next prepare the rocky part of the rocky road (Actually, I’m not sure which part is road or rocky), I broke the cookies down into small pieces and the cherries and pecans I cut into rough halves and chucked these into the medium bowl, add the marshmallows, realise the bowl you are using isn’t big enough and transfer all of the ingredients so far into a bigger bowl. Next add the chocolate chips and set to one side.
I then got my baking tray ready, I lined it with tinfoil and cling-film, this will make it easier to get out of the tray once it has set and chilled.
Next, take a sustenance break. Sneak a little piece of chocolate too if you are feeling faint.
Next, melt the butter and chocolate together, I did this in a big bowl over a saucepan of boiling water, I wedged a spoon underneath the bowl as well to let the steam escape. It’s also important not to let the water touch the bottom of the bowl (I can’t remember why). Using the wooden spoon, give it a stir occasionally until it is all melted.
Once it has all melted, turn off the heat, carefully remove the bowl (it might be hot!) and then combine the dry ingredients, give it a good mix until the chocolate is evenly dispersed.
Transfer the mix into your baking tray and spread it around evenly, then pop it into the fridge.
It can take a few hours to chill, so be patient. Next up, is the most important step.
Lick the bowl!
I left my rocky road in the fridge overnight to cool. When you are ready, use the cling-film to easily extract it from the baking tray and using a sharp knife, cut it into squares (or rectangles, or whatever takes your fancy) and display lovingly on a plate!
The beauty of the easy recipe is that it’s super adaptable, if you aren’t a coeliac or wheat intolerant you can use regular biscuits. You can change the nuts, put different fruit in. Have fun with it!
Would you try this recipe? Do you have an alternative gluten free rocky recipe? Let me know below.