Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Monday, December 17, 2012

Gluten-Free Toffee Squares

Toffee Squares are one of my husband's favorite cookies. He grew-up with his mom and grandma making them. And there was always sure to be a tin of Toffee Squares when he came home from college. I have taken their recipe and updated to fit our gluten-free lifestyle. In fact, I have a pan baking in the oven right now to take to a Christmas party. Happy baking!

 Ingredients
1 1/2 cup butter
1 1/2 brown sugar
2 eggs
2 t vanilla
1 cup Gluten Free Pantry All Purpose Flour (or another gluten-free all purpose flour)
1 cup brown rice flour
1 1/2 t cream of tartar
1/2 t baking soda
1/2 t salt
1 cup semi-sweet chocolate chips
1 1/2 cups pecans (optional)

Directions
Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.

Soften margarine. Add brown sugar and mix well.

Add eggs and vanilla.

Stir in flours, cream of tartar, baking soda, and salt. Blend by hand until smooth.

Mix in chocolate chips and nuts.

Bake at 350 degrees in a 13x9 pan for 45 minutes. Remove from oven. Cool completely and refrigerate. Cut into squares.

Note: Squares may be crumbly.
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