31 for 21: Jalepeno Peanut Brittle

Sweet. Salty. Spicy. Crunchy. Interesting.

A nice treat for those who like spicy stuff, this easy brittle (for a mid-experienced candy maker) is a favorite of my mom's. Jalapenos (or other hot peppers) lend a hot color and flavor touch to a brittle that didn't forget the peanuts.

Jalapeno Peanut Brittle (Gluten, Dairy, Corn-free)

Adapted from CDKitchen.com

1 tablespoon lard (or butter)

1/3 cup jalepenos, seeded and very finely chopped

1/2 cup roasted salted peanuts*

1 1/4 cups sugar

1/4 cup corn syrup

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon baking soda

1. In a skillet melt 1 tablespoon of the lard. Add jalapenos, and cook over low heat until peppers are soft. Set aside.

2. In a saucepan, combine sugar and syrup. Stirring, bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.

3. Blend in vanilla extract and almond extract. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto a cookie sheet. Let cool until the brittle is cool enough to handle. Break into pieces. Store in an airtight container.

Notes:

*If using raw peanuts, cook with the jalapenos and proceed to set aside.

You may add food coloring with the extracts, if desired.

One of the llamas here at Liberty Ranch. It's good to close with a picture :).

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Honey Peanut Brittle (Refined Sugar-free,Corn-free), Recap of last month

My newest baby . . . this time it's a heifer (girl) calf,
so she'll probably be around for longer than the bull calves we've had :).

Wow. A whole lot has happened in the last month. It went by fast, but at the same time it seemed like awhile. Did that make sense? :).

On the florida beach.

Last month my 4 oldest siblings and my dad ("Abba"), along with some friends and family went to Florida for the Republican National Convention. Since I'm not going into that right now on this blog, you can read their stories on their blogs, if you want, here and here. They were gone awhile, about 2 weeks, and the rest of us stayed to hold down the fort.

A young nubian buck.

It's breeding season right now in goat land, so we're making for a crazy January/February for ourselves next year . . . we have 1 to 3 does due almost everyday for 2 weeks. We better stock up on sleep, 'cause when kids (baby goats) are born, we make them bottle babies, and feed them every 4 to 6 hours for the first day or so.

Speaking of babies . . . that donkey is sure looking big and low. My sister and I were observing her this morning. Baby donkeys are so cute! Just wait a few days . . .

Running a ranch involves work, but it is exciting, educational and fun at the same time.

A guinea chick in the refreshed grass (we got some rain!).

Well, onto the peanut brittle. My big brother is the one who is grain and sugar-free, he is on the GAPS diet - but a little modified. Second-youngest bro is a "filth-bomber", if we let him. (Don't know what a "filth-bomber" is? Well, someone who will eat tons of gluten or "junk" food. It's a saying around this house  - "oh, so-and-so is filth-bombin' it today".)

Big bro doesn't get treats very often. He doesn't demand anything of me. It kinda goes like this:

Brother: "oooohhh . . . can I eat that?"
Me: "No. Do you want me to make you something?"
Him: "That's okay, you don't have to"
Me: "You want peanut butter cookies or peanut brittle?"
Him: "Oh, anything, I don't care"

So, I had honey, peanuts and peanut butter. I decided to make peanut brittle (that used to be one of his favs).

I measured some honey, added some sea salt and peanuts, brought it to a boil. I cold-water tested, while trying to keep it from overflowing out of the pot, just barely too small. Added some home-slaughtered, home-rendered lard in there somewhere. I took it from heat, added baking soda. I stirred, watching it foam up, while pouring onto the cookie sheet.

That's how my candy adventures have gone the last few times. A cup of this, some of that, using what I've learned have from experiments and reading recipes.  That was very similar to how I made up a recipe for "Butterfingers" recently.

But, for the sake of measurements and clarity . . .

Honey Peanut Brittle (Refined Sugar-free, Corn-free, Soy-free, Dairy-free, Grain-free, etc.)
Created by Hanunyah Fish

1 cup honey
sea salt (optional)
1 cup raw or roasted peanuts*
2 tablespoons lard
1 teaspoon baking soda

1. Bring the honey and salt, if desired, to a boil over medium-hight heat. If using raw peanuts, add them here.

2. Continue to cook, on medium heat, stirring occasionally, until it reaches the hard crack stage, 300 degrees F. (I recommend using a candy thermometer).

3. Remove from heat. If using roasted peanuts, add them here. Add the lard and baking soda, and quickly stir to combine. Pour onto a cookie sheet and let cool.

Notes:
*If using raw peanuts, add them when the honey comes to a boil. If using roasted peanuts, add them at the end with the lard. Also, if using roasted peanuts, be sure to check the label - some of them have corn and other additives.
Some homemade vanilla would be a wonderful addition (add it at the end with the lard).

Oh! and I did not get a picture of these. . . sorry.

~ Hanunyah

Linked to:
Take-A-Look Tuesday
@ Sugar Bee Crafts

Unwasted Homemaking
@ Don't Waste your Homemaking

Friday Favorites @ Simply Sweet Home  

Checkin' In

Just checkin' in. It's JUNE! My oldest brother turned 20 years old a few days ago, on the 10th. We didn't do anything out of the norm, and I didn't even make a cake - which is understandable, since he's on that GAPS thing ;). I might make him some cookies or something, though. Or peanut brittle? Honey cooked to 300 degrees, add baking soda, peanuts and a little coconut oil? Perhaps.

The soccer league finals is this weekend. Our team - the one my dad, brothers and nephews play on - made it to the finals this time.

A few pictures, until I have to go milk the goats (35), bottle (cows and goats), etc. etc.

A simple lime cake.

A twin ewe lamb, one of the 3 recently born.

Our small garden.

Our big, fat donkey who is due in 4 months or so.

One of the surviving bottle calves (3 died). The funny thing is he was the smallest and the skinniest.

Buddy, an alpaca that we had when he was little, then sold, then re-bought.

~ Hanunyah

Happy 25 Anniversary to my Parents and GAPS Cinnamon Raisin Bread

Yesterday, the 17th, was my parent's 25 anniversary. You probably already guessed: we had a party (again) and I made cake. Just another reason for a party, as my dad (Abba, as we call him - means dad in Hebrew) said.

I made 2 cakes - one GAPS one, since Abba is on the GAPS diet, and one chocolate cake. I'm sure you can tell which one is the GAPS cake ;).

Raisins and freshly roasted peanuts on top of a egg white/honey frosting.

Chocolate chips on the same fluffy stuff. I counted 104 chocolate chips, just incase you are wondering :).

Here's the GAPS cake recipe. It is a cinnamon raisin bread, but I doubled it and baked in a round baking pan for the cake above. It is actually fluffy and pretty yummy - it uses a lot of eggs - 10 for the cake above! A big thanks goes to Nourished and Nurtured for the recipe that we adapted - go check out her GAPS recipes, they're awesome!
      So, here it is - this is the recipe not doubled.

Cinnamon Raisin Bread (GAPS legal, Grain, Sugar, Gluten, Dairy, Corn, Soy-Free)
Adapted from Nourished and Nurtured

5 eggs
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup honey, or to taste
3/4 cup almond meal/flour*
1/2 cup raisins**

1. Preheat oven to 325 degrees F. Grease pans (see note below) with coconut oil or other GAPS legal fat.

2. Beat together the eggs, soda, cinnamon and honey to taste. Stir in the almond flour. Fold in the raisins.

3. Bake at 325 degrees F for about 25-35 minutes, until the middle is set and the top is golden brown. (see note below).

Notes:
*The recipe used 1/3 cup coconut flour and 1/4 cup almond flour, but we use just almond.
**You may substitute safe nuts for the raisins or omit the raisins all together, if desired.

Here are a few of Sarah's notes and tips:
"I used loaf pans that were 7.5X3.75X2.25 inch.  Although the batter would all fit into a larger loaf pan, it will cook better as two smaller loaves so that the coconut flour will not be overcooked before the middle is set."
"I like to cook this bread for a few minutes past when the middle is set so that the bread will be nice and dry for toasting."
"Store in the fridge or freezer.  I like to use a good bread knife to cut each loaf into many slices.  I then place a small square of parchment paper between each slice, wrap it all in plastic wrap, and store it in the freezer.  The parchment paper ensures that I can easily pull out just one slice at a time.  This bread freezes very well, and makes great toast!"

One more thing . . . while I was experimenting with GAPS recipes (which is not very common for me), I remembered a friend who is on a diet for her Lyme disease. She really likes chocolate. So, I created a grain and sugar free recipe for CHOCOLATE CHUNK COOKIES! She was sooooo excited! They are yummy . . . recipe later, Lord willing ;). The base for the recipe for these yummy, chewy cookies can be found at Nourished and Nurtured (I told you she has great recipes!).

~ Hanunyah


Linked to Show and Tell Saturday by Be Different Act Normal

Peanut Butter Frosting

Easy. Smooth. Shiny. Fluffy.

Yum, Yum. This is a very easy and smooth, shiny frosting. I got the idea to do this from Flourless Peanut Butter Cupcakes - this is the same consistency as that batter, but without the eggs and baking soda.

Peanut Butter Frosting
Hanunyah Creation


1 cup peanut butter
1/2 cup lard
1/4 cup safe powdered sugar
1/4 to 1/2 cup water

1. With a whisk, whisk all ingredients together, adding water until desired consistency.


~ Hanunyah

Banana Cream Crunch

My brother was trying to grab it off the screen ;).

Another "Hanunyah Creation", this sure was a hit! With many bananas and the Vita-Mix cream/pudding recipe I created (with a surprise ingredient), I made this interesting no-bake treat the other day.

For a quick run-down? - A soft oat-peanut crust + ripe, sweet bananas + Vita-Cream + the good stuff (peanuts and chocolate chips) = a quick and easy, no-bake, delightful snack or dessert.

This was very good, and it was gone in minutes - credit to my taste-testers, who were hungry for a sweet snack ;).

Banana Cream Crunch
Hanunyah Creation

Crust:
1 cup safe oats*
1/2 cup peanuts*

2 to 4 bananas
a few tablespoons peanuts**

Cream Pudding:
1 3/4 cups cooked rice***
3 to 4 tablespoons sugar
1 to 2 tablespoons vanilla
1 to 1/2 cup water

1/2 cup peanuts
safe chocolate chips (optional)

1. Add all crust ingredients to the Vita-Mix container. Turn machine on and quickly increase speed to variable 6 to 10. Blend a few seconds, until the mixture is crumbly and moist.

2. Press into a 9x13 inch pan.**** Slice the bananas over the crust, and sprinkle with some peanuts.

3. Combine all cream pudding ingredients in the Vita-Mix. Blend on high for a couple minutes, adding enough water until smooth and desired consistency is reached. Pour over banana layer.


4. Top with peanuts and chocolate chips, if desired. Refrigerate until set. Cut into pieces to serve.


Notes:
*Instead of blending the oats and peanuts together for the crust, you may mix together oat flour and peanut butter, then proceed as the recipe instructs.
**If there are allergies, or if desired, you may use other nuts in place of the peanuts.
***Instead of using all rice, you may use cooked mashed potato for 3/4 cup of the rice. You may need to use more vanilla and sugar to cover up the potato taste.
****The crust was kind of soggy, so, if you like, you may bake the crust for a few minutes at 350 degrees F, until light golden brown.


~ Hanunyah


Linked to Foodie Friday by Not Your Ordinary Recipes

Impossible Pumpkin Pie (Crustless)

Still warm from the oven, I ran outside with the pie and a cute turkey pot-holder to take a picture.

Pumpkin pie - without the crust is called an "Impossible Pie". Though a nice crust is great, it is much easier to add a simple 1/2 cup of oat flour (or other gluten-free flour) to the pie "batter" - and it turns out awesome! Now you have a creamy pumpkin pie in a easy-as-cake type of deal! And add some crunch with nuts . . . but that's optional.


Impossible Pumpkin Pie (Gluten, Cow Dairy, Corn-free, GAPS adaptable*)
Adapted from Ginger Lemon Girl


3/4 cup sugar -or- 1/2 cup honey
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup gluten-free flour -or- 3 tablespoons almond flour
1/2 teaspoon baking soda
2 large eggs
1 cup goat milk -or- plain, homemade yoghurt
1 3/4 cups pumpkin puree**
2 tablespoons vegetable oil -or- cold-pressed olive oil
nuts, optional

1. Preheat oven to 350 degrees. 


2. In a large bowl whisk together all ingredients thoroughly into a smooth batter. Pour into a large, greased 9" pie plate. If desired, top with nuts such as pecan or walnut halves (we used raw peanuts for the GAPS ones). 


3. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.


Notes:
*To make this GAPS legal, use all of the substitutions indicated in the recipe as "-or-". Also be sure that all of the spices and baking soda have no additives, and that the eggs are GAPS-approved.
**1 3/4 cups pumpkin puree is the same as one 15 ounce can.




~ Hanunyah

Rocky Road Bars

Marshmallows, chocolate and nuts. Homemade marshmallows, chocolate chips and nuts are combined in my version here - I searched, combined some recipe ideas and came up with my own version.

And when was the last time you saw desserts in the middle of the road? (it was easy here, because our country road is not very active). But that's what I like - being unique. Whether it's celery 'n' PB cake or me weirdly taking pictures in the middle of the road - it's not a bad thing to stand out from the rest.

If you ever find yourself with extra marshmallows (not very likely in most cases), then make these bars. Or, if you don't have extra marshmallows, make some and then make these. Or, if you want, you may go with the store-bought variety, if your body doesn't take offense to it.

Rocky Road Bars (Gluten, Dairy, Corn, Gum-free)
Adapted from Cookie Madness and AllRecipes.com

2/3 cup sugar
3 tablespoons lard
2 eggs
1 teaspoon vanilla (optional)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rice or other gluten-free flour
2 cups nuts, very finely chopped (I used walnuts and peanuts)
2 to 3 cups small marshmallows
1 1/2 cups safe chocolate chips, divided


1. Preheat oven to 350 degree F. Line an 9x13 inch pan with foil (optional, but would be easier) and spray it with cooking spray or grease with oil.


2. In medium bowl, beat together sugar and lard. Add egg and vanilla and beat until smooth. Add soda and salt until well mixed, then gently stir in flour and 1 cup of the nuts. The batter will not be like cookie dough.


3. Spread in prepared pan. Bake for 15-20 minutes. Meanwhile, melt 1 cup of the chocolate chips. When the crust is done, remove from oven and let cool a few minutes. Spread a thin layer of the melted chocolate on the crust. Sprinkle the marshmallows, remaining chocolate chips and then nuts over chocolate layer. (See note).


4. Chill until set, then cut into pieces.


Notes:
Be sure to sprinkle the nuts on last. I sprinkled them on first, and it made it so that the marshmallows didn't stick very well.

~ Hanunyah


Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker, Making the World Cuter Monday by Making the World Cuter and Just Something I Whipped Up by The Girl Creative

Instant Oatmeal Packets

~ This is my 100th post on this blog! ~

This is a good substitute for the packets in the store. To be sure this is gluten-free, use gluten-free oats and read the labels of the variations you use.

Instant Oatmeal Packets (Gluten-free, and Dairy-free if not using some of the variations below)
From: The Dollar Stretcher Family


3 cups quick oats
salt (optional)
small sized zip bags



Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip bag: 1/4 cup quick oats, 2 Tbsp. powdered oats (or oat flour), and 1/8 tsp. salt. Store in an airtight container.


~ To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. ~

Variations:

Apple Cinnamon Oatmeal: To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
Sweetened Oatmeal: To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.
Brown Sugar/Cinnamon Oatmeal: To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
Oatmeal w/ Raisins & Brown Sugar: To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
Fruit and Cream Oatmeal: To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit
Fun Fruit Oatmeal: To each packet add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.
Confetti Oatmeal: To each packet add 1 tsp. decorative cake/cookie sprinkles.
S'More Oatmeal: 

To each packet 

add 6 miniature marshmallows and 1 Tbsp. chocolate chips.

Exploding Oatmeal: 

To each packet 

add 1 tsp. sugar, and 1/2 tsp. 'Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Update - July 27, 2011: Here is what I have come up with the last 2 times I made this. I may add more if I make up more.

~ My Variations ~

These are flavors I've come up with. Since it is eaten up so fast, I mix it in a big bowl and put it back in the oatmeal container. My brothers and sisters like it in cold milk, so they just scoop out what they want out of the container.

Seeds and Spices Oatmeal: Add poppy seeds, flaxseeds, a little nutmeg, a little ginger, and cinnamon. I made up this flavor and my sister who has been eating my Instant Oatmeal for breakfast every morning said it was really good. She likes this one better than the Maple Nut/Brown Sugar Cinnamon flavor I made today (below).

Maple Nut/Brown Sugar Cinnamon: Add brown sugar, cinnamon, finely ground walnuts and maple extract. I can't taste this since I'm on the GAPS diet, but it smells really good!

~ Hanunyah

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Food on Friday @ Carole's Chatter

Chocolate Peanut Butter Brownies

I made these for the first time on Tuesday, and they were a hit! I was in the kitchen for 7 hours that day!! Obviously, I made a lot more than just these brownies :). I made some other recipes I haven't posted yet, so I'll post those later, Lord willing.

This recipe was given to me from some magazine (I changed the recipe a lot when I made it, though).

Chocolate Peanut Butter Brownies (Gluten-free, Dairy-free, Corn-free)


1 cup oil
1 cup cocoa (I used 3/4 cup dark cocoa)

2 cups sugar (I used brown sugar for about 1/2 of it)

4 eggs

2 teaspoons vanilla extract (we didn't have any, so I just omitted it)

1 1/3 cup GF flour (I used rice)
1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup peanut butter

Preheat oven to 350F. Grease an 9x13" baking pan. Dust with rice flour.

Beat together oil, cocoa, sugar, eggs and vanilla. Stir in flour, guar gum, baking soda, cream of tartar and salt until well combined.
       Pour batter into prepared pan. Dollop peanut butter onto top of batter. Gently swirl peanut butter into batter with a knife or spatula. Bake 25 minutes, or until a knife inserted into the middle of the pan comes out clean. If batter remains on knife, continue baking in 3 minute increments until done. Let cool completely before slicing into squares.

~ Hanunyah

No-bake, No-cook Peanut Butter Cookies

I think this is the easiest and simplest cookie recipe! Just mix everything together, drop on foil and wait to eat.

No-Bake Peanutty Oat Treats

1 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
2 cups gluten-free oats (quick or old fashioned, uncooked)
2 cups (any combination of) raisins, diced dried mixed fruit
, miniature marshmallows, shredded coconut, chopped peanuts, chocolate chips or mini candy-coated chocolate pieces

1. In large bowl, combine peanut butter, sugar, milk and vanilla; mix well. Stir in oats and remaining ingredients.
2. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

GF Pie Crusts

I haven't found a really good pie crust recipe yet, but the pie crust that I usually make is made of 1 cup flour, 1/3 cup lard, and some water - this is what I have been using and it works fine for now.
       Depending on what type of pie you are making, you can crush different types of gluten-free cakes or cookies. I crushed Flourless Peanut Butter Cookies, put it in a pan, and used that for a Creamy Frozen Peanut Butter Pie.

Peanut butter cookie crust

To roll a crust out, there are a few ways you can do this. 

1. Roll it out in between 2 sheets of wax paper or plastic wrap. Peel off the top sheet of paper, then lay it in the pie pan and remove the second piece of paper. 

2. Roll it out on a GF floured surface. With a knife, cut the rolled crust into wedges as if you were cutting a pie. Peel the pieces up with a spatula (one at a time), put the pieces in the pie pan and push the seams together with your fingers.

Method #2:

3. Wrap the rolled pie crust loosely around a GF floured rolling pin, and roll it out over the pie pan.

Creamy Frozen Peanut Butter Pie

I thought I already posted this recipe here, but I guess not - 

Well, on this one made up my own recipe. The original recipe had 8 oz Cool Whip, and we didn't have it (and my little brother can't have it). So, I replaced 1 cup milk, and added 1/4 cup corn syrup (because it "prevents the formation of ice crystals in frozen desserts"). I used 1/3 cup homemade goat cream cheese that one of my sisters made. The batter was very thin and looked like it wouldn't turn out, but I had hope because I knew I was going to freeze it. It does melt if you leave it out of the freezer long enough, but not very fast. The results were great. Sooooooo good!


       Anyway, I have now made this several times now, and it's always a hit.


Creamy Frozen Peanut Butter Pie

1/2 cup peanut butter

1 cup powdered sugar

1/3  cup cream cheese, softened

1/4 cup corn syrup (I use light corn syrup)

1 1/2 cups milk

1 pie crust, baked

Mix peanut butter, sugar and cream cheese. Add corn syrup and mix. Slowly add milk until smooth. The batter will be very thin. Pour into baked crust and freeze until set. May be served with chocolate pieces.

Creamy Frozen Peanut Butter Pie, 

made with Flourless Peanut Butter Cookie crust, with peanuts on top

For more pictures - http://picturethisoklahoma.blogspot.com/2010/07/in-kitchen-pie-4-creamy-frozen-peanut.html.

Just Like Reese's Candy

I have made this a few times and everyone really likes it, and it is devoured within a couple days. I got it from a yahoo group I joined called "Candy-Recipes".

Just Like Reese's Candy 

2 cups peanut butter (creamy or crunchy) 
1/2 cup brown sugar 
1/2 cup melted butter 
1 tsps. vanilla
2 1/2 cups powdered sugar
1 cup semi-sweet chocolate chips (It's better with about double this amount)
2 tbs. butter

Mix first 4 ingredients together. Add powdered sugar and mix well. Press into a 9x13 inch pan.

Melt chocolate chips and butter together. Spread over first mixture and chill for about one hour then cut into squares.

This is so easy to make and tastes just like a reese's peanut butter cup candy, and they freeze well.

31 for 21 Blog Challenge!

Layer Bars (a GF version of Seven Layer Bars)

Seven Layer Bars seem to be somewhat popular, but you might think since going GF you can not make those anymore. Well, that is not the case. This gluten-free version is made with no graham cracker crust. Beware, though, what brand of butterscotch chips you use, because some contain gluten. Just read labels.


Allrecipes.com, has a little section of gluten-free recipes, if you write in the search "gluten-free", you should get lots of results. I found this recipe by doing that, and looking through the recipes.


These are easy, and were yummy. I didn't get a picture.


I used a substitute for the sweetened condensed milk though. This recipe is from http://www.cooks.com/. Here is the recipe for the sweetened condensed milk substitute I used (below).


Sweetened Condensed Milk Substitute

2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. GF flour (I used 2 Tbsp corn flour, and 1 Tbsp corn starch)
1/2 tsp. baking powder
1/4 tsp. salt

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

Ok, now to the bar recipe. You may use a mixture of different kinds of chips and nuts.

Gluten-Free Layer Bars

Ingredients

• 7 ounces flaked coconut (I think I used about 1 1/3 cups)
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• 1 cup peanuts
• 1/2 cup sliced almonds (I didn't use these)
• 1 (14 ounce) can sweetened condensed milk (or substitute listed above)
• 
  

1. Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9 inch baking pan.
2. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsel, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut . Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.

 ~ Hanunyah

31 for 21 Blog Challenge!