Today’s offering is multi-layered and quite delicious. It is, of course, gluten, dairy and refined sugar-free. The only part I might need to play with is the base. I found the recipe for it on The Healthy Foodie blog. I did, however, use brown rice flour instead of spelt flour and added raisins to the mixture. Because of my stupid, erratic oven, the top started to burn before it was cooked so I placed some tin foil on it but I think I still pulled it out of the oven too soon because it was a bit sloppy. Of course the changing of the flour might have mucked around with the chemistry a bit. It also was not very sweet at all and a little tasteless but this doesn’t matter because of the top two layers. I think I will try a different base next time.
The marshmallow layer worked really well but you do have to follow the directions carefully. I found the recipe at The Urban Poser blog.
The top frosting is the same that I used on my chocolate carrot cake and is totally delicious.
I keep these in the fridge so the frosting stays firm but the rest could be left out. I took one to work today and it stayed together well without a fridge. However, I would think this was a little too messy for a child to have in their lunchbox, just because of the icing. The marshmallow alone would be a good treat for them as it is very firm.