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Jim's All-Purpose Cookie Bar




Source of Recipe


Jim (jlr500)


Recipe Introduction


This recipe is great by itself or serves as a good base for your favorite type of cookie bar or breakfast bar. It's especially good for those dealing with many food intolerances. It's gfcf and no soy, rice, corn. Cocoa is optional. I use carob. My kids call these "cereal bars." One likes these in the morning and the other for an evening snack.


List of Ingredients




1 cup sorghum flour
1 cup chickpea flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup carob powder (or cocoa powder)
1 tsp cinnamon
2 cups water with 1 tsp lemon juice mixed in.
1 cup brown sugar (I use Wholesome Sweeteners)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum

Recipe



Preheat oven to 350. Grease a baking sheet with Spectrum shortening -- even easier with a pan liner.

In a bowl, mix the flour, cinnamon and xanthan gum.

In another bowl, mix water, lemon juice, brown sugar, salt and soda.

Stir wet mixture into dry.

Should resemble thick pancake batter, definitely not runny. You should be able to spread it on the sheet with a wet spatula. If too dry, add water. If too runny, add starch.

Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.

When cool, lift off the sheet using spatula if necessary. Use a pizza cutter to cut into bars. I freeze half.

You obviously can make this without the carob/cocoa by subbing another 1/2 cup of flour. And, you could add anything to it -- fruit, grains, etc.