One of the new recipes I tried this weekend (when my gluten free bakery dreams were crushed) turned out so well it would seem that fate had its wise hand in it all from the beginning. What better to make for a group of girlfriends sitting around in a NY apartment watching hilarious television than a treat called a Friendship Bar? (Our sides and cheeks were hurting from the hilarity on The Office and Da Ali G Show in case you were wondering.)
I stayed mostly true to David’s original recipe. I used sorghum flour and added a 1/2 teaspoon of almond extract. The almond extract adds a really nice hint of flavor. Since I wasn’t able to find the “Baker’s Edge” pan he raves about in his post, I decided to bake the mixture in two loaf pans rather than the 8X8 pan in order to maximize the “crusty edges” of the batch.
These are so chewy and perfect – you simply must try this recipe. I still can’t believe there is no added fat other than the walnuts. Let me know how they turn out for you.
Gluten Free Friendship Bars (adapted from David Lebovitz’s The Sweet Life in Paris)
About 16 bars
6 tablespoons sorghum flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons packed, light or dark brown sugar
2 cups walnuts toasted and coarsely chopped
1½ cups dates, pitted and quartered
1 cup dried apricot halves quartered
1 extra large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
Preheat oven to 325 degrees
Line two 8X4-inch loaf pans or one 8-inch square pan across the bottom and up the sides with aluminum foil
In a large bowl mix together the flour, baking powder, baking soda, and salt. Add the brown sugar and stir, breaking up the packed sugar. Add the walnuts, dates, and apricots. Use your fingers to mix separating any pieces sticking together, ensuring that all of the fruit is coated with the flour mixture.
Beat the egg, vanilla, and almond extract in a small bowl, then mix with the fruit and nut mixture until evenly coated. Spread the mixture in the baking pan with your hands and press to even it out. It is pretty gooey at this point.
Bake for 35-40 minutes until the batter is golden brown and has pulled away just-slightly from the sides of the pan. Cool the bars in the pan. It will be tempting to take them out of the oven too early but the bars won’t set if you do. Once the bars are cooled, peel off the foil, cut and serve.Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
glutenguide at gmail [dot] com