Julie Hasson: I’m Julie Hasson welcome to everydaydish.tv. A couple of weeks ago a friend of mine was crying that she had to be on a gluten restricted diet and was having the worst cravings for choc chip cookies and she didn’t know where to start so she thought she start with me, so what I did was I raised home and I went on the internet and I found a recipe by Karina Allrich for choc chip cookies bars, so based on what I had in my house I completely adopted the recipe and came out with some of the fabulous cookie bars. These cookie bars are so good that the friend of mine offer me her first-born son, which I refused.
And we’re now making all at time home because we so good, so whether you are on a gluten restricted diet or now you have got to try these bars that not good. Okay sort to began with we have a gluten free flour blend now this is one from Bob’s Red Mill that I discover personally and love it, it so easy it already has all the flours mixed together so you just buy it and you can use cut for cup in your recipe so we have our gluten free flour, all purpose flour mix and then to that what we have to add something called xanthan gum.
The xanthan gum is a thicker and its really important in gluten free baking, so you want to make sure you have some of that so we can add that in. Whisk that together we have our baking powder and a baking soda and don’t worry the recipes on the website which is everydaydish.tv. We have some sea salt, plain sea salt I’m so exited about gluten free baking now I mean after having these cookies I think there on entire world that’s opening up to me. I have some ground flax seed and this is going to work in set of our egg so putting that in their and helps find there and it also adds fiber so it’s really good for you. Okay now to this we are going add some organic brown sugar they just want to whisk that and I want to say that yes it is possible to find Vegan brown sugar in your grocery store you just have to look but they actually will save Vegan now on a lot of the bags so look forward. Okay, so now we have got this and you really don’t have to get all the lumps out you just want to kind of mix it together as especially as you can so now what we have is coffee
Okay, you don’t have to use coffee for making it for young kids you could use, hot milk you use rice milk, you could use soymilk or milk but the coffee is really good and I highly recommended someone add a brewed coffee and we have some canola oil that to it, we had some gravy syrup, now I’m using an amber of gravy syrup from on half of but you could use a light gravy syrup, you could use a maple syrup but according to Karina she said that a gravy syrup really helps tenderize the cookies because when I add that in and then okay for the last ingredient or second last ingredient again you go to your cabinets and want you to pull out vanilla and want you throwed away because this stop scrap you need to get really good quality pure vanilla extract and I’m telling is going to make the difference between a good cookie and an excellent cookie so that way the artificial stuff use pure.
So we’ve got a tablespoon and a half of pure vanilla and I know it seems like a lot that the flavor is like so good in this okay so we are going to mix this together and if it gets a little hard to mix you can stop using the whisk and just take a spatula or spoon which I’m going to do, which can less this together.
And then if you find that its just too thick and you needed to be will a little thinner, you need smooth all of but, you can add a little like a tablespoon in a time more liquid in whether you are using a non dairy milk or using the coffee then add just little bit more you wanted to be the consistency of a thick cookie butter. And this probably you know it depends on the what the -- is sometimes and how much liquid you have to add so we have a cookie butter and it doesn’t even take much stirring or this is so good again with either okay so we have a butter to this we are going to add Vegan dairy free chocolate chips or semi-sweet chocolate chips and often times some other brands or lot of the brands are we need just have to check mixture there is no dairy in them.
It could be milks products that we are – you just have to really read the ingredients to make sure that there is nothing in there and you just stir those and like that so then what can -- just take a greased pan and I just used organic vegetable shortening for it because you want to make sure that there is no flour now since these are going free. I’m just want to spread them into the bowl or spread them into the pan, put that all there and say if you leave a lot of butter in there, you can lick the bowl which is great that’s one of the things I love about the Vegan baking thus you can let the bowl, you have to rebake and -- vanilla any of that stuff okay I’m just going to straight the – and here put it into the pan leave a little bit to with the – to liquid later okay.
And you want evenly put that into the pan mix so look at that these are so good I can wait, so now we are going to do we can bake them in a 350 degree preheated oven for 35 to 40 minutes and then we have cook for, so we have 40 minutes so we are going to check them now, oh! Yeah they look done this is what you are looking for because it kind to -- explain within need right that and but when you press on this that can be little soft but you can see that they looked on but they are not going to be jelly firm and if you stick it to pick and there is still going to be running in which is okay but 40 minutes is sufficient so like 35 to 40 minutes and you have got a great cookie bar, I’m going to wait for few minutes for this to cool.
So I can cut them and show you what they would like -- okay its cooled for about 10 minutes I just have to show you what the inside looks like we have to see this its so based bars are amazing incredible you have to try them so whether you are gluten or you just want to try some other ways with some other flavors you have got try this recipe so for this recipe and many more fabulous recipes placed that at our website which is everydaydish.tv and you remember by cookie, yeah okay and you give -- okay its hot no its good when the cameraman’s eating it anyways thank you so much joining me I’m Julie Hasson and I will see in next time. Bye, bye.
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