Streusel Bars
2 1/3 c. gluten free flour mix
2 t. guar gum
1 1/4 t. baking powder (gluten and corn free)
1/2 t. sea salt
3/4 c. softened butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla (gluten and corn free)
Streusel
2 T. cinnamon
2 T. sugar (extra fine bakers)
3/4 c. chopped almonds
Pre-heat oven to 325 degrees. Grease bottom of 9" x 13" cake pan.
Mix dry ingredients and set aside. Cream butter and sugars add eggs one at a time, then add vanilla. Then add dry ingredients until all is moistened. Reserving half the dough spread one half in cake pan. Sprinkle streusel over dough then with wet fingers spread second half of dough over the top. You may have to wet fingers several times but try and spread over the whole thing.
Bake for 15- 20 minutes until toothpick comes out clean. This was based on this recipe: http://www.bettycrocker.com/recipes/snickerdoodle-bars/e2fc99ee-d389-434d-98e9-73bbf2527053 . Adapted to gluten free with nuts added and more cinnamon and sugar.
Cool bars for one hour or more.
Raspberry rhubarb compote
3 c. chopped rhubarb
1/2 c. fresh squeezed orange juice
3 t. zested orange rind
1/2 c. brown sugar
3 t. agar flakes
2 c. raspberries
5 drops citrus bliss essential oil
Place rhubarb, orange juice, orange zest, and brown sugar in sauce pan over med. heat. Bring to boil and simmer for 10 min. Sprinkle agar flakes over top and mix in. Turn off heat and add citrus bliss oil. Refrigerate. ( Based on recipe from this blog; http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/ )
Whipped coconut cream
used this recipe;
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html but instead of powdered sugar I use the extra fine bakers sugar ( no corn starch) and vanilla.
To serve place bar on plate and top with raspberry rhubarb compote and garnish with coconut cream.
I am so flattered that this won first place in my ward dessert contest on 27 July 2112.
No comments:
Post a Comment