Sometimes people would visit my booth at the farmers’ market last summer and ask if I had anything gluten free. I developed these almond bars in response.
The recipe is actually an adaptation of and Elana’s Pantry recipe. Her book, The Gluten Free Almond Flour Cookbook, includes a delicious recipe for almond flour chocolate chip cookies. I made several changes out of necessity. You can make lovely cookies in a home oven, but when I tried to cook individual drops of batter in a commercial convection oven, it turned into one very thin layer of cooked batter on the baking sheet! The heat rises too fast and the batter melts.
Another change involved the almonds. I don’t own a food processor and chop my almonds in the blender, resulting in a very coarse grind. If I blend too long, I get almond butter and then I get distracted by the thought of eating it with apples.
The coarse almond meal is mixed with the other ingredients and pressed into an 8X8 pan. Be sure to cool them until they are solid before cutting. With no crystallized sugar or eggs, nothing holds this recipe together but non-enzymatic browning and it’s nearly a liquid until it cools.
Chickens in the Kitchen’s Almond Bars
(This product is guaranteed not to contain chicken)
3 c whole almonds
1/2 c honey
1/2 c gently melted coconut oil
1/2 tsp salt
1/2 tsp baking soda
1 tbsp vanilla extract
1 c chocolate chips (use “Enjoy Life” gluten free chips if making for the gluten free crowd)
Heat the oven to 350 and line an 8X8 pan with parchment paper.
Grind the almonds in the blender or food processor until they are the consistency of small gravel. You’ll see some powder and some bigger pieces, about the size of a small pea. If you are using the blender, add no more than 1 c of almonds at a time, otherwise you get almond butter at the bottom before the top is ground.
Mix the dry ingredients together and then add the wet ingredients. Add the chocolate chips and mix with your hands, dispersing the chips evenly. Press the mix into the pan and cook for 20 minutes. The batter will look loose, but the top will be brown when it’s done.
Cool on a wire rack in the pan for 20 minutes and then gently use the paper to lift the bars out of the pan onto the rack. Cool until a finger pressed into the bar leaves a depression. Cut into bars. These don’t need refrigeration, but they do hold heir shape better when cooled. I recommend freezing the extra. They have a way of calling out to you from the refrigerator.