January 4, 2019

Grain-Free Cookie Bars

I was introduced to tiger nuts a few years ago by my friend who sells the flour and other tiger nut products through her business (sperafoods.com).
So what exactly is a tiger nut? Well, it isn’t a nut, which can be confusing. It is actually a small root vegetable that grows in Northern Africa and the Mediterranean. Tiger nut flour is naturally gluten free and paleo and one ounce of these crunchy root vegetables contains 40 percent of the recommended daily fiber intake!
Tiger nuts contain natural sugar, healthy fats and have a high level of resistant starch. Resistant starch supports a healthy immune and digestive track. It can also lower blood glucose levels and improves insulin sensitivity.
Because tiger nut flour is light and has a slightly sweet and nutty flavor, it allows bakers to cut back on added sugar (as you will notice in this recipe). It tends to work well in combination with other flours and starches such as coconut flour, almond flour and gluten-free oats. I think these are some of the best chocolate chip cookies I’ve tried, so I look forward to your thoughts!

1. Preheat oven to 350. Lightly coat a 13×9 pan with melted coconut oil.
2. Combine melted coconut oil, sugars, almond milk and vanilla in a large bowl. Add flours, baking soda, baking powder and salt. Stir in chocolate chips then spread the dough evenly in the pan. Bake for 30 minutes.

3. Allow the cookie to cool, then cut into squares. Store any leftovers in airtight container for up to 1 week (or keep in the freezer for up to 6 months).




Grain-Free Cookie Bars
Makes 24 bars

All you need:
2/3 cup coconut oil, melted (plus more for coating the pan)
2/3 cup sugar
2/3 cup brown sugar
1/2 cup unsweetened almond milk
1 tablespoon pure vanilla extract
1 1/2 cups tiger nut flour click here to order (this is also available at the Holland Farmer’s Market)
1 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag Enjoy Life semi-sweet chocolate chips

All you do:
1. Preheat oven to 350. Lightly coat a 13×9 pan with melted coconut oil.
2. Combine melted coconut oil, sugars, almond milk and vanilla in a large bowl. Add flours, baking soda, baking powder and salt. Stir in chocolate chips then spread the dough evenly in the pan. Bake for 30 minutes.
3. Allow the cookie to cool, then cut into squares. Store any leftovers in airtight container for up to 1 week (or keep in the freezer for up to 6 months).

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