Yes, they are gluten, wheat, egg, sugar and soy free, too. Everyone in the family snarfed these down!
Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies
In a large bowl combine then set aside
2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
In another mixing bowl with an electric mixer, beat until light
3/4 cup lard or butter
Carefully add while mixing
2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses
Add while continuing to mix
2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla
Add the flour mixture from above quickly while mixing, then add and mix until just combined
1 cup sugar free chocolate chips
1 cup broken walnuts
Pour the batter into a 9"x13"x2" baking pan. Bake the cookies at 350F for about 25 minutes. The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label bar cookies. Show all posts
Showing posts with label bar cookies. Show all posts
Thursday, September 29, 2011
Sunday, September 11, 2011
Pecan Pie Bars -- Gluten, sugar and egg free
I made these about a year ago*, and they were sooooo good. We took them to a volleyball game, and everyone with us gobbled them down. No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!
*This is not the exact recipe I used at that time. I just typed this out, so I can try it again soon. I'll update (probably remove this note) after I do them again.
Pecan Pie Bars
Makes about 20 bars
In a large bowl with a pastry blender or with a fork, mix until crumbly
1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix
1 teaspoon vanilla
1/2 teaspoon sea salt
Press the dough into the bottom of a 9"x13"x2" baking pan. Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry. Allow it to cool while mixing the remaining ingredients.
In another bowl combine
3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt
Mix the ingredients until they are combined. Add and stir until they are combined
1 1/2 cup pecans (or walnuts)
Carefully pour the mixture over the baked crust. Spread the gooey filling over the crust, arranging the nuts as necessary. Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes. It should be soft-set in the middle when it is done. Cool it and cut it into bars when finished. Enjoy!
Update 9-13-11:
I made these last night. For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut. I didn't have any butter so I used coconut oil. I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid. Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy. Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet. Later, I checked and they were set up. I think next time I do this I'll add Knox to both the crust and the filling. It is definitely yummy with the coconut!
*This is not the exact recipe I used at that time. I just typed this out, so I can try it again soon. I'll update (probably remove this note) after I do them again.
Pecan Pie Bars
Makes about 20 bars
In a large bowl with a pastry blender or with a fork, mix until crumbly
1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix
1 teaspoon vanilla
1/2 teaspoon sea salt
Press the dough into the bottom of a 9"x13"x2" baking pan. Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry. Allow it to cool while mixing the remaining ingredients.
In another bowl combine
3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt
Mix the ingredients until they are combined. Add and stir until they are combined
1 1/2 cup pecans (or walnuts)
Carefully pour the mixture over the baked crust. Spread the gooey filling over the crust, arranging the nuts as necessary. Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes. It should be soft-set in the middle when it is done. Cool it and cut it into bars when finished. Enjoy!
Update 9-13-11:
I made these last night. For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut. I didn't have any butter so I used coconut oil. I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid. Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy. Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet. Later, I checked and they were set up. I think next time I do this I'll add Knox to both the crust and the filling. It is definitely yummy with the coconut!
Thursday, September 08, 2011
Gluten, Sugar, Egg, Dairy and Soy Free Lemon Squares
Lemon Squares
Makes 16.
Oh my! These are good! I didn't even feel like they were "special" at all. They have no-eggs, no-dairy, no-soy, no-wheat and no-sugar -- Woo hoo!!
Crust:
Combine
1/3 cup lard or coconut oil
6 packets Truvia
1/4 teaspoon salt
7/8 cup corn flour (or whatever flour you tolerate)
1/4 cup tapioca flour (or cornstarch)
Press the crust into an 8" square pan and bake it at 350F for about 15 minutes.
Filling:
Mix together
3/4 cup corn syrup (or other sticky liquid sweetener like agave or honey)
1/4 cup tapioca flour (or cornstarch)
1/4 teaspoon lemon peel
3 tablespoons lemon juice
2 tablespoons apple sauce
1/4 teaspoon baking powder
Carefully pour the filling over the crust. Bake about 20 minutes or until a knife inserted off center comes out clean. Optional: Sprinkle top with one packet of Truvia.
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