Grain-Free, Nut-Free 5 Layer Bars
I’m *trying* to eat mostly grain-free again–with a few cheats here and there. I’ve been chatting about it over at my GAPS Facebook group. Come check it out and join the conversation. So, I’m trying to eat grain-free, all the while looking through Pinterest for Christmas recipe ideas. Not a good mix! 🙂 🙂 I saw someone share 5 layer bars (I think these were called 7 layer bars once upon a time, but I’m not sure what was in the 7 layers? I can’t picture any more ingredients….anyone? Pickles? Ice cream? Ok maybe not…). So, I see all of these great looking recipes that make me want to get off the couch and COOK! And this was one of those recipes I was inspired to make–only, nobody was making a grain-free version like this, so I had to make it up. Bummer! My poor family *has* to play the part of taste-testers (such a hard life!), and they all enjoyed these! SO, today I will share them with YOU! (Sorry, we don’t have any left, or I’d really share them. If I could, I’d put a sample plate over there ——> in the sidebar. But alas, we haven’t achieved the ability to add sample plates on blogs yet. Or even scratch & sniff snickers. That would be cool.
You want the recipe, right? Alrighty then, here it is!
Recipe: Grain-Free, Nut-Free 5 Layer Bars
Ingredients
- Caramel Sauce:
- 1 cup honey
- 1 small can coconut cream
- 1/4 tsp sea salt
- 1 tsp vanilla
- Crust:
- 1/4 cup flax meal
- 3/4 cup coconut flour
- 1/2 cup arrowroot
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup coconut oil or butter
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla
- Cookies:
- 1 cup chocolate chips (preferably free of soy–you could even use unsweetened chocolate here, the honey caramel makes this recipe very sweet).
- 1 cup raw pumpkin seeds
- 1 cup shredded coconut
Method
- To make the caramel sauce, place the honey in a medium saucepan over low-medium heat, bring to a rolling boil.
- Keep honey boiling for 4 or more minutes, whisking occasionally.
- Whisk in the coconut cream (not the coconut water in the can, just the cream).
- Add sea salt and vanilla, whisk in.
- Set caramel sauce aside to cool.
- Preheat oven to 350 degrees.
- Combine the crust ingredients in a food processor.
- Press into the bottom of a 9×13 pan.
- Top the crust with the chocolate chips.
- If you like, grind the pumpkin seeds in a food processor (or use whole).
- Scatter the pumpkin seeds over the top of the chocolate chips.
- Sprinkle shredded coconut on top of the pumpkin seeds.
- Drizzle the honey/caramel sauce over the top of the bars.
- Bake at 350 degrees for 25 to 30 minutes, or until lightly browned.
Preparation time:
Cooking time:
Number of servings (yield): 12
My rating
I hope you enjoy these!
What do you think? Do you wish blogs could have scratch & sniff stickers?
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