Gluten Free Apple Bars - Yum!

         As soon as we returned home from the hospital after the Wrestler’s recent surgery, I had to bake. Seriously, not an hour had passed after we’d gotten home, before I was making a crustless, dairy and gluten free pumpkin pie (a great recipe, and so easy). Perhaps it was being away from home, perhaps baking is my stress release, or perhaps it was my dietary boredom after eating the simple foods I’d packed myself for a few days away. Likely all three are true.

          The next day I tried adapting the Apple "Brownie” recipe (no chocolate involved) that my mom made frequently when we were kids. With changes to reduce the sugar and oil, and to make the recipe gluten free, it turned out wonderfully. The wrestler peeled apples from his wheelchair, while I mixed the ingredients, and everyone helped eat. Judging from the nearly empty 9x13 pan, the recipe is a keeper. Next, cranberry bread…

 Apple Bars

1 c. sugar
1 ½ c. rice flour
½ c. millet flour
2/3 c. potato starch
1/3 c. tapioca starch
1 ½ t. xanthan gum
1 t. baking soda
1 t. cinnamon
¼ t. nutmeg
½ t. salt
1/3 c. unsweetened applesauce
2/3 c. canola oil
½ t. vanilla extract
2 eggs
3 c. chopped, peeled apples

          Combine all dry ingredients in large mixing bowl. In another bowl, combine eggs, oil, vanilla and applesauce, and mix well. Add wet ingredients to the dry mixture, and mix well. Batter will be extremely thick; be careful not to over-mix. Fold in chopped apples. Using clean hands, pat into a greased 9x 13” pan. Bake 45-55 minutes at 325, or until the top is firm and browned, and it is cooked through.

Try to cool a bit before you eat them. If you can.

Trusting in Him,

Aimee