Thanksgiving is coming and we are all dreaming of
CORN_LITE POTENTIAL: Lyle's Golden Cane Syrup. Not sure if it is corn contaminated or not, but I have to admit that Abby got a bit of heartburn quickly after eating 1 of these. A couple months ago a similar reaction. Granted, Abby hasn't been doing so great with food for the last few months so might just be her sensitive gut. Or, she reacts to so much that it is possible it was contaminated with 1 of the hundreds of other things that upset her body, but we are certainly going to be careful about the next time we use the Lyle's, just in case it is the issue.
This recipe is heavy on the filling and light on the crust- as it should be. Do make sure to bake it long enough that before you remove from the oven the center no longer wobbles. I throw the pan in the fridge to hurry up cooling it off! Do wait until at least room temperature or chilled through before trying to cut.
1 cup all-purpose gluten free flour
1/4 cup granulated sugar(Domino's or C&H organic cane sugar)
1/2 teaspoon salt(pink himalayan or what is safe for you)
1/3 cup Palm Shortening(Tropical Traditions)
1 cup lyle's golden cane syrup
1/2 cup granulated sugar
1/2 cup brown sugar(make your own with Plantation blackstrap molasses and organic cane sugar)
2 Tablespoons palm shortening, melted
1 teaspoon vanilla extract(homemade with potato vodka)
1 cup roasted chickpea's (homemade, search my blog for the best recipe)
1.Preheat oven to 350 degrees(reduce to 325 if you are using clear glass for a pan). Line a 9X9 or 8x8 with parchment paper and grease the parchment too.
2.In a large bowl, mix together the flour, sugar, and salt. Cut in 1/3 cup palm shortening until it looks like coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3.Bake for 20 minutes in the preheated oven.
4.While the crust is baking, mix the filling. In a large bowl mix together the eggs, Lyle's golden syrup, sugar, brown sugar, 2 tablespoons melted palm shortening, and vanilla until smooth. Pour the filling evenly over the hot crust as soon as it comes out of the oven. Sprinkle your chickpea's evenly across the top of the filling.
5.Bake for 30-35 minutes in the oven, or until set(no wobble in the center. If you need check in the last 10 minutes and cover with tinfoil if it is looking too brown ).
6.Allow to cool completely on a wire rack before slicing into bars.