On June 1st, The Food Allergy Mom began a new post series called, “What’s Cookin’ In Grandma’s Kitchen” to encourage food allergy families to reclaim their kitchens. A couple of times each week I will be posting allergy-friendly, gluten-free, and nut-free versions of my grandmother’s recipes.
I have dozens of my grandmother’s old recipe cards that tell the tale of delicious dinner and dessert dishes. When my grandmother made these recipes years ago, she wasn’t cooking for anyone with food allergies like I am. (I am gluten-free and my son has nut and peanut allergies.)
Now that my own family has food allergies, I don’t want her amazing recipes to just be thrown aside. My mission this summer is to start going through her recipe cards one by one and making my own gluten and nut-free versions for my family.
Today’s recipe is for Dream Bars that are truly…a dream!
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1 cup King Arthur Gluten-Free Baking Flour
*Mix and pack/spread into a greased 9×9″ pan. Bake for 20 minutes at 350 degrees in a preheated oven. Bake until golden brown and then let cool slightly.
To make the filling, combine:
- 2 eggs, beaten
- 1 cup brown sugar
- 1 teaspoons vanilla extract
- 2 teaspoons King Arthur Gluten-Free Baking Flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 and 1/2 cup shredded coconut
- 1 cup of uncooked oats
*Mix thoroughly and spread over previously cooked crust. Bake for 20 minutes at 350 degrees. Let cool at least 2 hours before serving.
**Recipe Note: I made this for a family gathering for someone who doesn’t like coconut. Because of this I put the coconut on top rather than inside the recipe and I only put it on half of the bars. When making the recipe for my family only, I would put the coconut in the actual recipe.
The final product tastes similar to a pecan-less pie with no pie crust. Pecan pie used to be one of my favorites, so this one is a favorite too! It would be a perfect treat for the fall.
My grandmother’s original recipe called for regular baking flour and nuts. I substituted King Arthur Gluten-Free Baking Flour for regular flour and substituted uncooked oats for the nuts.
Have you found a recipe that sounded divine but wasn’t allergy friendly? Don’t let it stop you! Make your own allergy-friendly version and tickle your taste buds!