Paula Deen would be so proud.
These insanely rich bars come from the vegan/gluten-free cookbook “Flying Apron’s” and I made them yesterday for a cooking demo at Johnson’s Compounding and Wellness (yeah, I’m kind of a big deal now!). The demo went absolutely amazing and I couldn’t have asked for a better crowd. I made two entrees and two desserts, one of which was not my own creation. The store had a copy of “Flying Apron’s” and since so many people are gluten-free nowadays, I decided to use a GF recipe.
Not being a huge baker, I never would have thought of these bars on my own, let alone make them with brown rice flour. No one could believe they were vegan and only contained a few stellar ingredients. They really taste as if they have a Paula Dean amount of butter in them! They’re really sweet and decadent and if I owned a stand-up mixer, I’d totally make them at home every day. And yes, you do need a stand-up mixer for these!
1 cup organic coconut oil
1 cup organic maple syrup
2 3/4 cups organic brown rice flour
1 tsp pure vanilla
1/2 tsp sea salt
- Preheat oven to 375 degrees
- On medium speed, mix together coconut oil, maple syrup and vanilla for about 5 minutes, until well incorporated and creamy
- Stir together sea salt and flour
- Slowly pour in flour mix into wet mix, keeping on medium speed, 1/2-3/4 cup at a time until all of it is mixed
- Pour into a 9X13 baking pan, lined with parchment paper
- Bake at 375 degrees for 15 minutes
- Let cool for at least one hour before cutting
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Oh yum! I’ve been obsessed with maple lately and these sound perfect. Paula Deen WOULD be proud!