On Monday, my
gluten-free pantry of packaged snacks was like Old Mother Hubbard’s cupboard…bare.I have a six foot tall, 13 year old celiac
with a hollow leg and when he walks in the house at 5pm with a wild-eyed, half-starved
look in his eye, after skipping breakfast, eating lunch at
11am, following full school day and a two hour basketball try out, he will NOT be nominating me mother-of-the-year with cupboards lacking any gluten-free options. Thankfully, I
was pulling my creation from the oven…my gluten-free pan bars.I had a box of King Arthur Flour cookie mix in
the cupboard and I noticed that I had all of the “wet” ingredients handy.I also have this laborious recipe for
homemade, healthy oat and fruit bars that I really did not have the time to
make.What I did was prepare the cookie
batter and use the essence of the oat and fruit bar recipe to come
up with my own concoction. I had
leftover thinly sliced almonds and craisins from a Thanksgiving side dish.I toasted the almonds on the stove top in my
cast iron skillet and then dumped both ingredients into my cookie batter. I had Trader Joe’s White Baking chips for
making Peppermint Bark, so I tossed the vanilla chips into the cookie mix. I also
had Glutenfreeda Apple Cinnamon instant oatmeal with flax so I dumped two
packets of that into the mix as well.
I used my
heavy duty bamboo spoon to incorporate all of those ingredients and then baked
them up as pan bars.I had to guess at
how long to bake it but all I know is that I pulled it out from the oven and
barely got the pan onto the counter before hungry man was scooping out a
massive corner wedge onto a plate.
Of course,
you are supposed to let it sit and cool but he happily ate a pile of hot cookie
crumble. Everyone
tried a properly cooled and cut cookie bars after dinner and by Tuesday afternoon the entire
pan was eaten.I did not follow either
one of the recipes as they were written, but sometimes kitchen experiments turn
out to be something worth repeating.
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