Coconut Chip Bars
Ingredients
- 1 recipe Graham Crackers (page 80) ⓘ
- 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk ⓘ
- 1 cup firmly packed light brown sugar ⓘ
- 2 tablespoons Basic Gluten-Free Flour Mix (page 19) ⓘ
- 1/2 teaspoon double-acting baking powder
- 1 1/2 cups unsweetened coconut flakes ⓘ
- 1 cup dairy-free, soy-free chocolate chips ⓘ
Instructions
- Follow the Graham Crackers recipe (page 80) up to step 3.
- Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix.
- Press the crust into the pan with your fingertips.
- Flatten with the palm of your hand, and prick about 9 times with a fork.
- Chill in the freezer for 20 minutes, or until firm.
- Preheat the oven to 350F.
- Bake the crust in the center of the oven for 10 minutes.
- Meanwhile, whisk the egg replacer until foamy.
- Add the light brown sugar, flour mix, and baking powder.
- Mix well.
- Add the coconut flakes and chocolate chips and combine.
- Spread the topping evenly over the crust, and bake for another 20 minutes, or until golden.
- Cool completely on a cooling rack.
- Cut into 16 squares.
- Store in the fridge.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).