Gluten-Free Makeovers (64 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Avoiding Eggs?
Replace the eggs with 1 cup of puréed silken tofu or add 1 teaspoon baking powder and 1 cup unsweetened applesauce, or 1 cup soy or coconut yogurt. Beat just to combine with the sugar.
• Add 2 teaspoons espresso powder to the flour blend.
• Add white chocolate chips in place of the semi-sweet chocolate chips.
BARS
Healthy Oat Bars
Dairy-free
These bars are loaded with fiber and nutrients. Since they are not too sweet, they are perfect for breakfast or snacking and they taste so good, even the kids will enjoy them.
½ cup raisins
1⅓ cups quick-cooking rolled oats (see Pantry, page 274), or 1 cup quinoa flakes
½ cup oat flour or sorghum flour
½ cup sweet white sorghum flour
½ cup plus 2 tablespoons buckwheat flour
½ cup tapioca starch/flour or cornstarch
⅓cup almond flour
1½ teaspoons xanthan gum
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons ground cinnamon
1⅔ cups light brown sugar, not packed
⅔ cup canola oil or other vegetable oil
2 large eggs
¼ cup maple syrup or honey
2 teaspoons vanilla extract
Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan.
Soak the raisins in warm water to soften, about 10 minutes, then drain. Set aside.
Whisk together the oats, oat flour, sorghum flour, buckwheat flour, tapioca starch, almond flour, xanthan gum, salt, baking soda, baking powder, cinnamon, and brown sugar in a large bowl.
In a medium bowl, combine the oil, eggs, syrup, and vanilla. Add to the dry ingredients, mixing with a fork or wooden spoon until blended. Fold in the raisins. Spread the batter into the prepared baking pan.
Bake for 20 to 25 minutes, until golden. Cool on a wire rack. Cut into bars or squares. Serve immediately or wrap and store at room temperature or in the freezer.
MAKES 16 TO 20 BARS
An early version of this recipe appeared on Gluten-Free Pantry’s website,
glutenfree.com
, using GFP’s Cake & Cookie mix for the crumbs. These days I use homemade graham-style crumbs or, when I’m short on time, commercial gluten-free graham cracker or cookie crumbs. This recipe is easy and delicious and will become part of your repertoire as it has become part of mine.
2¼ cups graham cracker–style crumbs (page 235) or commercial gluten-free graham or sugar cookie crumbs (see Pantry, page 273)
⅓cup butter or non-dairy buttery spread, melted
3 tablespoons sugar
two 8-ounce packages reduced-fat cream cheese or soy cream cheese, softened
two 14-ounce cans low-fat sweetened condensed milk or dairy-free version (see page 267)
3 large egg yolks
¾ cup key lime juice (such as Nellie & Joe’s brand)
Make the crust: Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan.
In a food processor, process the graham cracker crumbs, butter, and sugar until finely ground. Press into the pan.
Bake for 5 to 8 minutes, until the edges begin to brown. Cool slightly. Maintain the oven temperature.
Make the filling: Beat the cream cheese in medium bowl with an electric mixer on medium speed until light and fluffy. Gradually beat in the condensed milk and egg yolks until smooth. Beat in the lime juice. Spread over the crust.
Bake for 35 minutes, or until the center is set. Cool for 30 minutes. Cover loosely and refrigerate for at least 3 hours, or until chilled.
Cut into bars. Store, covered, in the refrigerator. Serve the bars as is or with a dollop of whipped cream and slices of lime.
