I was recently told by my doctor that I needed to cut processed sugars from my diet. This has encouraged me to experiment with natural sugars such as honey, maple syrup, agave nectar, and coconut sugars. I adapted my chocolate chip cookie bar recipe to share.
Preheat oven to 375 degrees F.
Ingredients:
1 cup plus 2 Tbsp. unsifted flour (I use unbleached/unenriched)
1/2 tsp baking soda
1 stick butter or margarine, softened
1 tsp vanilla extract
1 egg
4 Tbsp. amber agave nectar (replaces white granulated sugar)
6 Tbsp. coconut sugar (replaces brown sugar)
4 squares of unsweetened chocolate (I used Ghirardelli, yum!)
handful of hazelnuts/filbert nuts
Directions:
Mix together the butter or margarine with the agave nectar, coconut sugar, egg and vanilla extract. Using a food processor, chop the unsweetened chocolate and hazelnuts until finely ground. Add this mixture to the butter mixture. Hand stir in the flour and baking soda. Mix until combined.
Pour into a 9"x11" baking dish that was sprayed with olive oil (or pam spray).
Bake for 20 minutes until golden brown.
*This makes a cakey cookie bar that is deliciously low in sugar*
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