Hello Friends. I hope your week is off to a great start!
Russ and I spent this past weekend up at our Maine cottage. I truly love Maine. We tried out a new restaurant, a fun wine bar in Kennebunkport, dined at our all time favorite, Earth at Hidden Pond and enjoyed 2 long walks with Lucy to the beach. I also did a little more writing for my latest low FODMAP diet book that I have been working for over the past year. My manuscript is due next month. Seems like I had all the time in the world…then, here it is…almost September!
Today, I thought I would share my latest kitchen experiment...Maple Walnut Bars. Honestly, this was a true experiment. I kind of just tossed ingredients together…and with my beginner’s luck …the recipe came out pretty darn good. LOVE it when that happens!
This mixture looked so good, I truly wanted to just eat it up. But…I decide to forgo the risk…and instead….baked it right up! 🙂
Slightly sweet, with a hint of pure maple syrup, this cake-y bar is perfect for a light dessert or afternoon snack with a cup of tea. I hope you enjoy these yummy bars like I did!
- Yield: 16 bars, serving size:1 bar
- 1 3/4 cup gluten free baking mix ( I used King Arthur Gluten free baking mix, this is a self rising gluten free flour blend; Orgran gluten free self rising flour might work well too!)
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 stick (8 tablespoons;112-113 gms.) butter, melted (could sub in oil, if desired)
- 2 eggs, whisked
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F and prepare 8 x 8 pan by lining of parchment paper or with a little oil.
- In medium bowl, mix gluten free baking mix, brown sugar, maple syrup and butter to blend.
- Add in eggs and vanilla until just blended.
- Fold in walnuts.
- Spread mixture into prepared pan.
- Bake for 25 minutes or until cake tested comes out clean and slightly browned on the edges.
- When cooled, cut into 16 squares.