Her blog offers practical advise on meal planning and stocking your kitchen as well as great recipes. She also has many great gluten free and refined sugar free dessert. Simply Sugar & Gluten-Free is a blog aimed at all those interested in eating well, eliminating refined sugars and gluten, and maintaining a healthy weight.
Note: This news feeds appears to have stopped updating. If incorrect, please email us at firstname.lastname@example.org
Often when I set out to re-create a recipe gluten free and refined sugar free, my goal is to make my creation taste exactly like the original version. These Chocolate Chip Fig Cookie Bars are the real deal, y’all. In the video I share my process for transforming these cookies. The full recipe is below.
1 cup dried black mission figs, cut in half and sliced about 1/4 inch thick
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking pan.
In a large bowl, beat the butter and coconut sugar on medium speed until fluffy. Beat in the eggs one at a time, letting the first egg incorporate fully before adding the second. Beat in the vanilla.
Sift together the flour blend, baking powder, baking soda, guar gum and sea salt. Add the flour to the butter mixture in one addition and mix until combined. Add the oats and mix until combined. Stir in the chocolate chips and the figs, just until mixed through.
Press the dough evenly into the pan.
Bake for 22 - 27 minutes, until the cookie bars are lightly golden brown and when a toothpick is inserted in the center it comes out with just a few moist crumbs. Let the cookie bars cool completely before slicing. Because of the big, chewy pieces of fig these cookie bars slice best with a sharp, serrated knife.
Gluten-Free Flour Blend:
6 cups stabilized or superfine brown rice flour (I like King Arthur), 2 cups potato starch, 1 cup tapioca starch (I like Shiloh Farms) - Put flours in a large bowl and whisk until combined. Store in an airtight container until ready to use.
Note: These cookie bars are a little crumbly because of the oats and the big pieces of figs. I love the texture and the flavor.