Wednesday, January 11, 2012

No Bake Carob Bar

It makes me laugh to look back and see how much I have changed. The title of this food alone would have been enough to make me leery not too long ago. It is free of all of our allergens, except that it does have the 1/2 cup sugar that we are sensitive to, so I am trying to save this one for really special occasions. Right now my son is on a yeast protocol diet to get the yeast in his gut under control, (translation: no sugar or fruit juice on the diet,) but he would probably like these on this birthday in March. I have honestly never had anything so rich and chocolaty that was not chocolate. Maybe more experimenting will yield a more naturally sweetened version.

No Bake Carob Bar

1/2 cup coconut oil
1/2 cup sunflower seed butter
1/2 cup brown sugar
1/2 cup plus 1 tablespoon (slightly rounded) carob powder
1/4 cup honey
1/2 tsp vanilla
2 cups gluten free oats

Melt oil and sunflower seed butter together in saucepan. Stir in carob powder and sugar. Dissolve and cook, stirring, to thicken. Remove from heat and mix in remaining ingredients. Pour into 8 by 8 inch dish and chill for 1 hour or so until they are cool and look "dry." 


celiacgirlie said...

Sounds good!

Miss Lissa said...

I don't know if your family could handle it but raw honey (like clover or fireweed) sounds like it would be absolutely delish in this recipe!

Californiutahan said...

Is Stevia permitted on his diet? Just an idea.

Celeste Jean said...

Stevia is a good idea! Raw honey is a great idea, too. I discovered that Kim Wilson of "Good and Easy Eats" has a recipe that uses honey.