S'mores Bars Gluten-Free 16 Servings
INGREDIENTS: 1/2 cup dairy-free milk 3/4 cup coconut sugar 2 Tbsp flax meal 1 cup peanut butter 3 Tbsp maple syrup 1/2 cup gluten-free oat flour 1/3 cup Purely Elizabeth Honey Almond Granola, ground 3 Tbsp coconut flour 3 Tbsp tapioca starch 1/2 tsp baking soda 1/3 cup Lily's Sweets Dark Chocolate Baking Chips 1 cup Smash Mallows, quartered
18
DIRECTIONS: Line a 9 inch square brownie pan with parchment paper and preheat the oven to 350 F. In a medium sized bowl, add cashew milk and flax meal. Mix well and set aside for 10-15 minutes. Add coconut sugar, peanut butter and maple syrup and combine well. Add honey granola into a food processor and process until completely ground. In a separate medium sized bowl, add ground granola and all other dry ingredients (except for chocolate and marshmallows) and combine. Add into wet ingredients and mix with a spatula until combined.
Transfer half of the batter into the lined brownie pan. Spread evenly with a spatula if the batter is too sticky. Gently press half of the marshmallows and half of the chocolate chips into the batter. Cover with the rest of the batter and bake in the oven for about 15 minutes. Remove from the oven and top with the rest of the marshmallows and chocolate chips. Bake for another 10-15 minutes until marshmallows are golden brown. Let cool in the pan for about 20 minutes before slicing into squares. ENJOY!
