Tuesday, May 31, 2011

Allergy Free Friday/Tuesday.....

To be fair, I haven't cooked in a LONG LONG time...I have been extra busy, and way tired lately. But I won't let you down. These came from the TastyKitchen.com gluten free section! I love the recipe for Dairy Free Sweetened Condensed Milk! Enjoy!

Gluten Free Coconut Cookie Bars

For the sweet tooth in you!

  • ½ cupsAlmond Milk, Or Preferred Milk Alternative
  • ¼ cupsAgave Nectar
  • 1-½ TablespoonChia Seeds
  • _____
  • ½ cupsEarth Balance Butter, Room Temperature
  • 2 cupsBlanched Almond Flour
  • 1 cupTapioca Or Arrowroot Flour
  • ½ teaspoonsSea Salt
  • ½ teaspoonsBaking Soda
  • 1 wholeEgg
  • 1 TablespoonVanilla Extract
  • ½ cupsAgave Nectar
  • 1 cupChocolate Chips, Dairy Free
  • 1 cupChopped Walnuts
  • 2 cupsSweetened Coconut, Divided

1. Preheat the oven to 325ºF.

2. Stir together the almond milk, agave, and chia seeds to make homemade condensed milk. Set aside to thicken.

3. Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.

3. For the cookie batter, set out the butter to bring to room temperature.

4. In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

5. Beat butter on medium-high until light and fluffy.

6. Add in the egg, vanilla, and agave. Beat until well combined.

7. Pour the wet ingredients into the dry ingredients and stir well.

8. Pour half of the cookie dough into the baking dish and even out with the back of a spoon.

9. Then spread out the chocolate chips over the cookie dough.

10. Then spread out a layer of walnuts, the remaining cookie dough, one cup of coconut, the milk mixture, then finally the remaining cup of coconut.

11. Slightly press down on the top layer of coconut.

12. Bake for 30–40 minutes or until browned and the center is no longer jiggly. Rotate halfway through baking.

No comments:

Post a Comment