Back a few months ago I posted a picture on Instagram of snickerdoodle bars.. you would have thought I had invented the chocolate chip cookie! It’s so hard for people to understand that you can make these wonderful desserts without all the animal products, and processed sugar! I’m so excited to be offering the new and improved version of these bars! When I made them, I had rehearsal that night. When I came home, I discovered only two left! Apparently my parents had some friends over and they decide to dig in and top the bars with some So Delicious Coco Whip (which is beyond delicious if you haven’t tried it)!
These bars are not only omnivore approved but also:
- Gluten Free
- Refined Sugar Free
- Oil Free
- Nut Free
- Cake-y and Fluffy
- AND only calls for one type of Gluten Free Flour
When I first started looking into a healthier diet, and cut of white sugar, I remember when I first came across coconut sugar. I was blown away! It didn’t have strong coconut-y taste I was expecting, and worked perfectly when subbed for regular white sugar or even brown sugar. I love Big Tree Farms version of coconut sugar. Its an organic brand, that is very forward about what their sugar contains, and what benefits you can reap from it.
If you wanted a denser bar, I would add a couple more tablespoons of flour, and add a bit of nut butter. If you would like a denser bar recipe from me, comment below. 🙂
I really struggled with my E.D while making this. I wish I could say I was over the impulsive feelings of restriction… but they are still ever present. An ever present anxiety of loss of control. An ever present feeling of overwhelming doom. Some days I can get past the deep part of the pit, other days it swallows me whole. Today it was a very dark part of the pit. The best I could muster was one bite. Although it was delicious, my mind began to swirl with anxiety. Though I fought through to have that bite, I feel disappointed that I couldn’t do more. This was a realization that recovery isn’t one step solution.
I personally used 4 mini loaf pans to cook these bars in, but a bread pan will work. A 9×9 might yield to thin of bars.
- 1c. gluten free flour
- ¼c. coconut sugar
- 2t. ground cinnamon
- 1t. baking powder
- ⅓c. applesauce (natural, unsweetened)
- ¼c. plant based milk
- 1 flax egg (1T. ground flax + 3T. water, let gel for 10 minutes)
- 2t. vanilla extract
- Cinnamon Sugar Topping
- ½T. coconut sugar
- ¼t. ground cinnamon
- Preheat oven to 350F. and line 4 mini loaf pans (or one regular loaf pan) with parchment paper.
- In a small bowl mix together the cinnamon sugar topping. Set aside.
- In a medium bowl whisk dry ingredients together until combined. Add in wet ingredients. Mix until just combined. Be gentle.
- Divide dough among the mini pans, and top evenly with the cinnamon sugar mixture.
- Bake for 10-18 minutes or until a toothpick comes out clean, and the bars are set.
- Remove from oven and transfer to a cooling rack. Remove the parchment paper.
- Let cool for 5 minutes before slicing, and eating.
- Store in an airtight container for 3 days.