Date and Rice Puff Slice l 4 Ingredients l Gluten Free Lactose Free4 Ingredients

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Date and Rice Puff Slice
Serves
Ingredients
  • 1 cup pitted dates, chopped (160g)
  • 1/2 cup caster sugar (100g)
  • 1/2 cup LF margarine (I use an olive based spread)
  • 4 cups GF rice puffs (120g)
Instructions
  1. Line a lasagna dish (30 x 20cm) with baking paper
  2. In a large saucepan over medium heat, melt together sugar and the LF butter
  3. Add the dates, reduce heat and simmer for 10 minutes
  4. Remove from heat, add rice bubbles and mix thoroughly
  5. Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigeratge until set, 2 hours.
Serves
Ingredients
  • 1 cup pitted dates, chopped (160g)
  • 1/2 cup caster sugar (100g)
  • 1/2 cup LF margarine (I use an olive based spread)
  • 4 cups GF rice puffs (120g)
Instructions
  1. Line a lasagna dish (30 x 20cm) with baking paper
  2. In a large saucepan over medium heat, melt together sugar and the LF butter
  3. Add the dates, reduce heat and simmer for 10 minutes
  4. Remove from heat, add rice bubbles and mix thoroughly
  5. Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigeratge until set, 2 hours.
Kim McCosker

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I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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Date and Rice Puff Slice
Serves
Ingredients
  • 1 cup pitted dates, chopped (160g)
  • 1/2 cup caster sugar (100g)
  • 1/2 cup LF margarine (I use an olive based spread)
  • 4 cups GF rice puffs (120g)
Instructions
  1. Line a lasagna dish (30 x 20cm) with baking paper
  2. In a large saucepan over medium heat, melt together sugar and the LF butter
  3. Add the dates, reduce heat and simmer for 10 minutes
  4. Remove from heat, add rice bubbles and mix thoroughly
  5. Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigeratge until set, 2 hours.
Serves
Ingredients
  • 1 cup pitted dates, chopped (160g)
  • 1/2 cup caster sugar (100g)
  • 1/2 cup LF margarine (I use an olive based spread)
  • 4 cups GF rice puffs (120g)
Instructions
  1. Line a lasagna dish (30 x 20cm) with baking paper
  2. In a large saucepan over medium heat, melt together sugar and the LF butter
  3. Add the dates, reduce heat and simmer for 10 minutes
  4. Remove from heat, add rice bubbles and mix thoroughly
  5. Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigeratge until set, 2 hours.
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