How to Justify A Pan of Chocolate Chip Bars (totally doable!)

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I am (supposed) to be following an anti-inflammatory eating plan that (in theory) does not include things like flour, sugar, alcohol and M&Ms. This is what Dr. Weil’s anti-inflammatory food pyramid looks like:

Anti-InflammatoryDiet

Hmmm. Pass.

There is a great site called Tasty Yummies that I’ve been perusing on and off hoping to generate some more ideas for the anti-inflammatory lifestyle. While I am not in love with the name of the site, considering it sounds like something a mother who dresses herself and her child in identical homemade outfits would use, the recipes are great. Today’s highlighted recipe was this fabulous Roasted Curry Cauliflower with Feta and Cilantro dish.

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Hmm. Pass.

So instead, I did a little more digging for you, dear readers, and found this delish surprise. And then I made it. And then I ate it. For you. You are so welcome.

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Grain-Free Chocolate Chip Cookie Bars – Gluten-Free + Dairy-Free (courtesy of Tasty Yummies)

Prep time: 25 minutes | Bake time: approximately 25 minutes | Total time: 1 hour

Ingredients:

  • 2 1/2 cups blanched almond flour (I use Honeyville)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 
1/3 cup honey
  • 2 extra-large local farm fresh brown eggs
  • 
1/4 cup coconut oil, melted, plus extra to grease the pan
  • 2 teaspoons vanilla extract
  • 
1 tablespoon unsweetened non-dairy milk
  • 3/4 cup dairy-free gluten-free semi-sweet chocolate chips

Directions:

  • Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil.
  • In a large mixing bowl, whisk together all of the dry ingredients.
  • In a smaller bowl, add all of the wet ingredients.
  • Mix well with a hand mixer or a whisk.
  • Add the wet ingredients to the dry and mix very well with a hand mixer.
  • Fold in the chocolate chips you didn’t eat along the way with a spatula.
  • Pour all of the batter into the greased pan and spread evenly with a spatula or your hands and gently press.
  • Bake for 20 – 25 minutes until the top is nice and golden brown and the center is no longer doughy.
  • Allow to cool 10-15 minutes before cutting into bars (or they could fall apart.

*These keep best in an air-tight container in the fridge. They can be warmed in the microwave for a few seconds when serving to take the chill off.

 

 

submitted by Stephanie Blackford

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