For the base
- 1/2 cup (75g) gluten-free flour
- 1/3 cup (50g) ground almonds
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 4 tbsp milk of choice
For the orange layer
- 1/2 cup (120ml) orange juice
- 1 tbsp maple syrup
- 1 tbsp orange zest
- 1/2 tsp agar agar
- Alternatively you can use homemade or shop bought marmalade instead of making the jelly, although I think the jelly was a lot closer to the real thing.
For the chocolate topping
- 100g-150g dairy-free dark chocolate, melted and left to cool
Preheat your oven to 180*C (160*C fan assisted)/ 350*F
In a large bowl, mix together the flour, ground almonds, baking powder and salt.
Pour in the coconut oil, maple and milk. Mix to combine.
Lightly oil a muffin tray and transfer about 1.5-2 tbsp of the batter into each of the muffin tray cups.
Bake for 10 minutes. Leave to cool completely.
To make the orange jelly
Add all the jelly ingredients into a small saucepan and cook on a medium/high heat mixing continuously until it starts to boil. Take off the heat, pour into a wide bowl and leave to cool. Once the jelly has cooled down, transfer into the fridge to speed up the setting process.
Cut out rings from the jelly, smaller than the width of the base.
Top each base with a jelly ring (or a small tsp of marmalade if you don’t want to make the jelly), then drizzle some melted chocolate on top. I find if u leave the chocolate to cool once melted it’s a lot easier to control drizzling the chocolate on top.
Transfer to the fridge and leave for about 15 minutes until the chocolate has set
Store in an air tight container at room temperature for 3 days.
Full Recipe Source: https://nadiashealthykitchen.com/vegan-gluten-free-jaffa-cakes/