Search This Blog

4.25.2012

GF Magic Cookie Bars

This is one recipe I have longed to convert to a lower carb, and gluten free version.  I think I did it.  The kid taste testers give it a thumbs up. 

First make the Cashew Cream, this is going to be made thicker than the Chai Tea recipe from a previous post. 

CASHEW CREAM:
1 1/2 cups unsalted cashews
1/4 cup water
1/4 cup honey
Mix all ingredients together in your food processor or Vita Mix.  This will be about the consistency of peanut butter.
CRUST INGREDIENTS:
1 1/2 cups almond flour
1/2 teaspoon salt
1 Tablespoon grape seed oil
1/4 teaspoon guar gum
1 Tablespoon honey
1 teaspoon vanilla

Mix all the ingredients together in your mixer.  It will be a crumbly mixture.  Press the crumbs into your greased pan in an even layer on the bottom.
Bake at 350* for five minuets, or until the crust is slightly golden on the edges.  Remove the baked crust from the oven and add the various ingredients in this order: Cashew cream, chocolate chips, and shredded coconut.  Press everything down, and place the pan back in the oven.
Bake for 10 to 15 minutes or until the top coconut is golden brown.  Remove from the oven and cool, cut, and refrigerate.  If you divide this recipe into 18 pieces you end up with a bar that is around 15g of carbs each.  Not too bad.
 I wanted to spend a moment on this great pan. My mother got this for me from Target I think.  It is a brownie pan, but can be used for any type of bar, or even CAKE.  I bake my bars without the dividers in, then push the divider into the bars right when they come out of the oven. 
It is pretty easy to clean, but most importantly, easy to get your baked goods out of!

No comments:

Post a Comment