Wednesday, August 31, 2016
When fall approaches we crave certain foods,with chocolate and peanut butter at the top of the list! Since Abby cannot eat either(lost peanut butter last year)we have searched for sub's. She cannot do seeds either so toasted coconut butter is really the safest(and tastiest!) substitution for her.
These are easy, and delicious! Chewy,sweet, and salty... Not quite peanut butter and not quite chocolate but enough that it brings back nice memories. If we don't compare directly with chocolate or peanut butter it makes an exceptional rich and sweet treat that is pure comfort food! These cut so nice and tidy and would be a great take along dessert.
3/4 cup Tropical Traditions coconut oil
3/4 cup homemade toasted coconut butter
3/4 cup C&H organic sugar
3/4 cup homemade brown sugar
1 1/2 cups all-purpose gluten free flour
1 1/2 cups toasted flattened rice(thin Poha)
1 1/2 teaspoons homemade vanilla extract
1 teaspoons salt(safe for you, we use pink himalayan)
Preheat oven to 325
Line 9 x 13 with parchment paper.
1) In bowl add coconut oil, toasted coconut butter, sugar, brown sugar, salt, vanilla and eggs. Mix until well combined.
2) To above mixture mix in flour and lastly toasted flattened rice(thin poha or you could use oatmeal if you have it safe)
3) Once combined pat batter into parchment lined 9 x13.(mine was pretty thick)
4) Bake for 20-25 minutes until center is set.
5)Optional: Top with carob frosting. (carob powder, corn free powdered sugar, tropical traditions palm shortening, vanilla extract,salt, coconut milk)
Posted by Diane at 12:43 PM