Allergy Friendly Butterscotch Bars

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Allergy-Friendly Butterscotch Bars

 

With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.

Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will truly “wow”  the whole class!

 

Makes 16 2-inch bars

Free of: gluten and all top allergens

 

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread

1 tbsp Ener-G egg replacer mixed with ¼ cup canned coconut milk (shaken to distribute coconut cream)

1 tsp vanilla extract

2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

2 tsp double-acting baking powder

½ tsp xanthan gum

¼ tsp salt

1 cup shredded unsweetened coconut

 

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg replacer until creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.

 

Allergy Friendly Butterscotch Bars © 2013 by Cybele Pascal

This recipe first appeared in the Holiday 2013 issue of Allergic Living Magazine

9 Responses

  1. Jen Harnick says:

    Do you need to use the coconut? We can do all Ingredients except coconut. Will it still come out ok without?

  2. Colm Moran says:

    What are these ener-g eggs?? they could come in handy. The recipe looks great, I could actually eat this! I never get to eat anything that looks like this!!!

  3. Debbie says:

    Hi Cybele,
    What a glorious website, thank you! My family can tolerate eggs, so is an egg ( or two)ok to replace the egg replacer and coconut milk for this recipe?

  4. Berenice says:

    Hi, can coconut be replaced, my son is allergic to coconut too…

  5. Belinda says:

    Just tried making these. Did not make a good butterscotch, the sugar and butter seized so I ended up with grainy sugar mixture. Added it anyway then an extra half cup of rice milk at the end to convert the recipe into cupcakes. Turned out delicious!!! :-)

    • cybele says:

      Yum! Thanks for making lemonade out of lemons! That’s some great innovation! I will have to try doing the same. Thank you! all best, Cybele

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