CELIAC CHICKS GLUTEN FREE DAIRY FREE PEANUT BUTTER LOVE BARS

 

  • Cooking Time: 20
  • Servings: 30
  • Preparation Time: 10

Ingredients

  • 1 16oz. jar organic natural peanut butter (the kind with peanuts listed as the only ingredient)
  • 2 organic eggs
  • 2 tsp baking soda
  • 1 cup organic honey

Directions

  • Preheat your oven to 180 / 350 degrees.
  • Combine all of the ingredients in your stand mixer bowl and mix until combined.
  • Grease a shallow rectangular pan or line with parchment / baking paper (Kelly uses an ungreased Pampered Chef stone bar)
  • Bake for about 15-20 minutes.
  • The bar should be a beautiful golden brown colour when done.
  • These are wonderful plain! But you could dress them up by spreading chocolate and peanut butter chips on the top before baking.
  • Another idea is to swirl jam onto the top before baking.
  • Cut into pieces and devour. YUMMO!
  • **For peanut and egg free version: try Be Free Bakers version that she shared in the comments for those allergic to peanuts and eggs: She used 2T chocolate flavored flax meal + 5T boiling water (set for 5 mins), almond butter instead of peanut butter, and 3/4 cup honey instead of a whole cup. Then “deflate” it 1/2 way as it rises quite high, and then add 3/4 cup mini chocolate chips.

Notes

I got this recipe from Kelly Courson over at Celiac Chicks.

This was Recipe #5 in the "Gluten Free Baking With KitchenAid" event.

These "peanut butter love bars" are SOOO easy.

You just need four basic ingredients and about twenty minutes of your time, and you have a quick easy gluten free treat the whole family can enjoy. It just doesn't get any easier than this little idea. It is like diving into a VAT of peanut butter! OH! My DREAM!

As Kelly says in her original post, you can keep these love bars simple, or jazz them up with some chocolate or jam. I actually thought it would be wonderful to do all sorts of variations with different nut butters, fruits and sweeteners! Perhaps a version with almond butter, chocolate, cherries and agave? YUMMO!

**Or try Be Free Bakers version that she shared in the comments for those allergic to peanuts and eggs: She used 2T chocolate flavored flax meal + 5T boiling water (set for 5 mins), almond butter instead of peanut butter, and 3/4 cup honey instead of a whole cup. Then “deflate” it 1/2 way as it rises quite high, and then add 3/4 cup mini chocolate chips.

Categories: Brownie  Gluten-Free 

Author Credit: Kelly Courson from Celiac Chicks

Website Credit: http://www.celiacchicks.com/gluten-free-recipes/peanut_butter_l.html

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