My bar-making reputation amongst the 10 and under population is a source of great pride. Back in San Diego my son’s closest friend would frequently greet me by saying “Um, Miss Elizabeth? Do you have any BARS?” and my heart would swell with affection.
There are so many bar recipes out there and this one is all mine. A 100% original I concocted when we followed the GAPS diet/protocol. It’s grain/gluten/cane sugar-free and oh-so-delicious (and nutritious!). In the spirit of “Choose your own
adventures Ingredients” you can even sub out the main ingredient.
Persimmon (or butternut squash or pumpkin or applesauce or…) Bars
1. Grease a jelly roll or 11×17 inch cookie sheet with a lip (I use a pastry brush dipped into our ghee jar and brush the edges) and line with parchment. Preheat oven to 350F .
2. Put 3-6 persimmons in a blender (depending on size and type; in CA we used Fuyu but here in VT we get Hachiya which are larger) and blend – you want around 3 cups puree.
3. Add enough honey or maple syrup so that the liquid measures 3 ½ cups (i.e. about ½ cup honey). Blend.
4. Add between ½ to ¾ cup of fat (ghee, melted butter, coconut oil, lard….you name it). I generally use ghee unless someone is dairy-free and then I use coconut oil. Blend.
5. Add 1 tsp vanilla, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt and 1 tsp cinnamon. Blend.
6. Add 4 eggs. Blend.
7. Add 1 ½ cups almond flour/meal first and then add up to ½ cup coconut flour.
(I often play around with these proportions depending on how wet the dough is – coconut flour will suck the moisture up; too much and it’s too dry). If you add the coconut flour first it will gum up your blender before the almond flour mixes in.
8. Pour into the prepared pan (use a spatula to scrape the inside of the blender jar and then spread evenly throughout the pan) and bake for 25-30 minutes – pull it out when it no longer jiggles in the middle and before it gets really brown. Let cool and then cut into squares. These freeze really well.
In sum – the recipe needs a main ingredient, a sweetener, a fat, eggs (or a binder such as flax or chia) and flours. We’ve played around with fall squashes, as well any fruit that can be pureed in volume, but we always make these when we have persimmons on hand. Sweeteners can be honey, maple syrup, agave, coconut nectar, rapadura….. flours can be anything you want to combine.
I made these last week with the intent to post a photo, but I used some delicious, very dark maple syrup that was gifted to us and the bars, while delicious, turned out a not-so-photogenic dark brown. If I can get my hands on more persimmons I’ll make them again with a lighter sweetener and post a pic. Please let me know if you try these and what you think! Enjoy.