I felt really lucky as I sat there with Amy and ate my cupcake. I felt lucky to have a friend to talk with endlessly about food . . . and we do talk endlessly about food. I felt lucky to be in a cozy bakery on a cold and wet day. And I felt lucky to work for the publisher that has teamed up with the founder of this exact bakery, to create the beautiful Gluten-Free and Vegan Baking Book.
The book is filled with recipes for the delicious cookies, cakes, muffins, scones, breads, and pies that this bakery makes for its customers. In addition, the first chapter is an informative introduction to cooking with the whole grains, natural sweeteners, and cold-pressed oils that are at the heart of the bakery’s food philosophy.
Here is the recipe for the maple bar that Amy had and that I stole several bites of—yum!
Maple “Butter” Bars
2 3/4 cups brown rice flour
1/4 teaspoon salt
1 cup coconut oil or palm oil
1 cup maple syrup
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
Combine the brown rice flour and salt in a medium-size bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil, maple syrup, and vanilla until well mixed. With the mixer on low speed, add the flour mixture a little at a time until well mixed, about 3 minutes.
Spread the batter evenly into a parchment-lined 9- by 12-inch baking pan. Bake until edges harden slightly, about 15 minutes. While the dough is still hot, score it into 12 pieces with a knife. After it has cooled, slice it the rest of the way through and remove the bars from the pan.
Yield: 12 cookies
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