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cakes & bars

yields 24 bars yields 40 bars
GRANOLA BARS CHOCOLATE CHEESE BARS
3 cups gluten-free quick oats 1. In a large bowl, mix the oats, flour, baking soda, xan- CHOCOLATE CRUST LAYER CHEESE LAYER
2 cups gluten-free oat flour than gum, roasted almonds or sunflower seeds, and 2 cups gluten-free all-purpose flour 24 ounces unwhipped cream
½ teaspoon baking soda carob chips. 1/8 teaspoon salt cheese
1 tablespoon xanthan gum 2. In a separate bowl, combine the oil, vanilla extract, maple syrup, 1/8 teaspoon baking soda 3 eggs
(see recipe note) eggs, and almond butter. Blend with an immersion blender. ¾ cup dark brown sugar 1 cup sugar
1 cup chopped roasted almonds 3. Combine the oats and flour mixture with the wet ingredients. ½ cup sugar Chocolate curls, for garnish
or sunflower seeds Let stand for 1 hour. ¾ cup butter, softened
1 cup carob chips 4. Preheat the oven to 350˚ F. Line a cookie sheet with baking 2 eggs
¾ cup oil paper. 1½ teaspoons vanilla extract
1 tablespoon vanilla extract 5. Spread batter evenly onto the lined cookie sheet with the 1 cup mini chocolate chips
1 cup maple syrup (see recipe note) back of a wet spoon. Bake for 20 minutes.
4 eggs, beaten 6. Remove from the oven and cool for 20 minutes. Cut into 2x3-
½ cup almond butter inch bars. Bake for an additional 20 minutes till crisp.
1. Preheat the oven to 350˚ F. Grease or line a 10x15-inch
baking pan with baking paper.
2. To prepare the crust layer, combine the flour, salt, baking
RECIPE NOTE Xanthan gum is a powder used in baked goods that have less or no gluten. The
xanthan or guar gum makes the dough more elastic; it’s like adding glue to the low- or no-gluten soda, sugars, butter, eggs, and vanilla until a dough is
flours. Yes, xanthan gum is expensive, but you only need a little bit. formed. Add the chocolate chips.
3. Spread the dough onto the prepared baking pan. Roll
For sweeter bars, use an additional ½ cup maple syrup.
a wet glass over the dough to flatten it and bake for 17
minutes.
4. To prepare the cheese layer, combine the cream cheese,
eggs, and sugar. Spread over the baked crust. Bake for
GLUTEN-FREE COCONUT GRANOLA BITES yields 40 bars an additional 30 minutes.

4 cups gluten-free oats 1. Preheat the oven to 350˚ F. Grease a 10x16-inch 5. Garnish with the chocolate curls and freeze. When fro-
1 cup ground coconut baking pan. zen, cut into 4x1-inch bars.
¾ cup coconut oil, softened 2. Combine all the ingredients and press into the pre-
¾ cup honey pared ban.
3. Bake for 20–25 minutes, until the desired crispness is reached.
4. Cool thoroughly. Cut into 2x2-inch bars.

368 HEALTHY EVER AFTER which needs to be baked. of the fresh butternut squash, puree from baby jars in place shortcut, use butternut squash RECIPE NOTE For a quick 6-inch round baking pan.) (Batter can also be baked in a full. Bake at 350° F for 30 minutes. Fill with the batter three-quarters spray and place into muffin pans. stand for 30 minutes. dients, blending if necessary. Let combine with the rest of ingre- 350° F for 45 minutes until soft. pow

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cake in the refrigerator for 6 hours to allow it to fully set.

cake slowly prevents cracks on top of the cake.)
and open the oven door a crack to allow the cake to cool slowly. Leave in the oven for another hour. (Cooling the

1½ inches of water. Bake for 20 minutes.

blender or food processor until smooth and creamy. Pour over the prepared crust.

1 minute. Blend and set aside at room temperature.

en and slightly darkened around the edges, 8–10 minutes.
Prick with a fork several times and bake until the crust is gold-

molasses and mix well to form a ball.
flour, baking soda, and salt. Add the coconut oil, honey, and
bowl, combine the almond flour, arrowroot starch, coconut

CARAMEL SAUCE
flax meal (see recipe note
½ cup maple syrup or honey
1 tablespoon molasses
3 eggs or 3 tablespoons
1 egg, beaten
3 tablespoons honey
lemon juice
1 cup almond butter
¼ cup liquefied coconut oil
¼ cup freshly squeezed
½ butternut squash (see recipe note)
½ cup coconut oil
¼ teaspoon salt
CUPCAKES
½ teaspoon baking soda
cubed
BUTTERNUT BROWNIE
1 small zucchini, peeled and
1 tablespoon coconut flour
½ cup arrowroot starch
soaked for 4 hours
¾ cup almond flour
1 cup cashews or slivered almonds,
yields 10 cupcakes
GRAHAM CRACKER CRUST
FILLING
DULCE DE LECHE CHEESECAKE
yields 12 servings
cakes & bars

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