Here is another easy and great bar treat that is perfect for a school day snack. These gluten free Congo Bars are basically blondies full of pecans, coconut and chocolate. They are delicious without being too sweet, though I do recommend cutting them into small pieces.
- 3/4 cup pecans
- 1/2 cup shredded, unsweetened coconut
- 6 tbsp butter, melted and warm
- 1/2 cup plus 2 tbsp brown sugar
- 1 large organic egg
- 1 tbsp dark rum or coffee liqueur
- 2 tsp Simply Organic Vanilla Extract
- 1/2 cup plus 2 tbsp sweet white rice flour
- 2 tbsp tapioca flour
- 2 1/2 tsp Pixie Dust
- 1/2 tsp baking powder
- 1 cup chocolate, coarsely chopped (or chocolate chips)
Position a rack in the center of the oven and preheat to 350 degrees. Put a sling of parchment paper in an 8×8″ square baking pan, or grease the pan. (TIP: wet the parchment paper to make fit easier)
Spread the pecans on a small sheet pan and roast in the oven until golden, about 10 – 12 minutes. Remove and let cool, then break or chop into coarse pieces.
Meanwhile, spread the coconut on another small baking pan and bake for 5 minutes until golden, stirring once or twice. Set aside to cool.
In a large bowl, whisk together the sugar and egg. Slowly pour in the melted butter, whisking to combine, and add the rum (or liqueur) and vanilla.
In a small bowl, whisk or sift together the flours, Pixie Dust, and baking powder. Add the dry ingredients to the wet. Stir in the cooled pecans, coconut, and chocolate chunks.
Spread the dough evenly into the parchmented pan.
Bake until puffed, shiny and slightly cracked on top, and a toothpick inserted comes out with a few large, wet crumbs clinging (don’t overbake), 15 – 20 minutes. Let cool at least 20 minutes before cutting.
The bars are best the day they are made, but will keep, in an airtight container, for several days.
(adapted from The Bojon Gourmet – an amazing recipe site)