Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams light brown sugar (2 packed cups); 112 grams butter - I use the non-dairy gold-foil wrapped Stork brand for this; 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*; 60 ml full fat coconut milk; 1 tsp vanilla extract; 158 grams (1 cup) rice flour; 125 grams cornstarch; 2 tsp baking powder; 1/4 tsp salt; 100 grams desiccated coconut (1 cup)

Servings: persons

400 grams light brown sugar (2 packed cups)
112 grams butter - I use the non-dairy gold-foil wrapped Stork brand for this
1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*
60 ml full fat coconut milk
1 tsp vanilla extract
158 grams (1 cup) rice flour
125 grams cornstarch
2 tsp baking powder
1/4 tsp salt
100 grams desiccated coconut (1 cup)

1
["*If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients.", "My egg replacer already contains some", "Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan.", "Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble", "Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set.", "It will become thick like caramel", "Meanwhile line an 8"" x 8"" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F", "Combine the egg replacer and coconut milk and mix together well.", "Set aside", "Combine the flour, starch, baking powder and salt in another bowl", "Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla", "Beat the flour mix into the caramel in batches to form a dough", "When fully incorporated beat the desiccated coconut into the caramel dough", "Press the dough into the lined tin.", "It will be very stiff", "Bake for 30 minutes until the dough is pulling away from the sides of the tin", "Cool in the tin then turn out and cut into 2"" squares"]

864

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 grams light brown sugar (2 packed cups), 112 grams butter - I use the non-dairy gold-foil wrapped Stork brand for this, 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*, 60 ml full fat coconut milk, and more.

Yes, Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free

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