Apple-Molasses Bars Recipe

After receiving a megachain bookstore gift card for donating my saliva to science, and having on top of this a 20% off coupon, I decided to treat myself to a new cookbook: Flying Apron's Gluten-Free and Vegan Baking Book.



It's FANTASTIC.

I adapted this recipe from the Maple "Butter" Bars recipe in the cookie section, based on what I had in the kitchen. My gluten-loving boyfriend raved about the fudge-like consistency, saying, "You could easily sell these for two bucks a pop." Perhaps not, but I will share my version with you.

NOTE: If you use brown rice flour instead of teff, as the recipe originally requires, use a full cup of coconut oil. I could get away with less fat because of the fine grain of teff.

Apple-Molasses Fudge Bars, adapted from Flying Apron's Gluten-Free and Vegan Baking Book by Jennifer Katzinger

2-3/4 cups teff flour
1/4 tsp salt
3/4 cup coconut oil
1/2 cup apple syrup
1/2 cup molasses
1 tsp vanilla extract
1.5 oz raisins (optional)

Preheat the oven for 375 degrees F.

Combine teff flour and salt in a medium-sized bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil, apple syrup, molasses, and vanilla until well mixed. With the mixer on low speed, add the flour mixture slowly until well mixed, about 3 minutes. Turn off mixer and add raisins, stirring them into the batter with a spoon.

Spread the batter evenly into a parchment-lined 9x12-inch baking pan. Bake until edges harden slightly, about 15 minutes (I actually had to leave mine in an extra five minutes to finish). While the dough is still hot, score it into 12 pieces with a knife. After it has cooled, slice it the rest of the way through and remove the bars from the pan.



I also recently acquired The Allergen-Free Bakers Handbook by Cybele Pascal. I can't wait to bake some bread!