This recipe was shared with me by a dear friend many years ago when I had my twin boys. She made a meal for us and brought these delicious bars over for dessert and we just loved them! The original recipe has toffee, white flour brown sugar and butter. Not exactly healthy! But at the time when I was postpartum and breastfeeding twins, these bars really made me happy. There are lots of recipes like that I have a fondness for because of the memory associated with them and I didn’t feel guilty about eating and enjoying them at all. Now, for this time in my life, I’ve adapted some of these recipes to have lower sugar and use ingredients that don’t make me feel icky. I am so happy to have these comfort food recipes on hand that really hit the spot for special occasions. My heart is filled with gratitude and thankfulness for that time in my life that was tiring and beautiful but also made so sweet by friends who loved on me through yummy food.
This recipe is still an indulgence, but I’ve lowered the sugar content considerably and used spelt flour instead of white bleached flour. I used coconut sugar which is also lower on the glycemic index and the extra dark chocolate chips don’t add much sugar either. Next time you want to make something sweet for a special occassion, give these a try! One small serving will not ruin your balanced eating plan.
Ingredients:
1 cup of butter
1 ½ cups coconut sugar
2 tsp. Vanilla extract
2 eggs
2 ¼ cups sprouted spelt flour (you can use whole wheat flour here as well)
¾ tsp. Baking powder
¼ tsp. Baking soda
½ tsp. Sea salt
1 cup dark chocolate chips (I use Ghirardelli)
Directions:
1. Heat oven to 375 and grease a 9X13 pan with coconut oil spray or butter.
2. Melt butter and coconut sugar together on medium heat in a medium saucepan. Add vanilla extract and remove from heat.
3. Allow to cool a little bit and whisk 2 eggs until nicely blended and add to the saucepan.
4. Mix dry ingredients together to get the baking powder and soda incorporated and then add all the dry ingredients to the saucepan.
5. Put it all in the 9×13 pan and sprinkle the chocolate chips generously over the top.
6. Put the whole dish in the oven and bake for 26-32 minutes or until toothpick comes out mostly clean.
Cut into squares when cool and enjoy!
| Prep Time | 20 |
| Cook Time | 30 |
| Servings |
|
- 1 Cup butter
- 1 1/2 Cups coconut sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/4 Cups sprouted spelt flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 Cup dark chocolate chips
Ingredients
|
|
- 1. Heat oven to 375 and grease a 9X13 pan with coconut oil spray or butter.
- 2. Melt butter and coconut sugar together on medium heat in a medium saucepan. Add vanilla extract and remove from heat.
- 3. Allow to cool a little bit and whisk 2 eggs until nicely blended and add to the saucepan.
- 4. Mix dry ingredients together to get the baking powder and soda incorporated and then add all the dry ingredients to the saucepan.
- 5. Put it all in the 9×13 pan and sprinkle the chocolate chips generously over the top.
- 6. Put the whole dish in the oven and bake for 26-32 minutes or until toothpick comes out mostly clean. Cut into squares when cool and enjoy!
© The Sown Life LLC, 2019