It’s become a tradition that every Sunday I eat dinner with my parents. It’s never anything crazy or over the top menu-wise, more just an excuse for us to hang out since we lead such busy lives during the week. It’s also become tradition for dessert to follow dinner, whether we pick up a gluten free, vegan confection at New Seasons or whip one up ourselves.
Last night, we did the latter. I usually make cookies, but I kind of wanted to branch out this time. So, I did what any girl would do and hopped on Pinterest in search of something new and different. Papillon’s Gooey Cinnamon Bars caught my eye, so I decided to whip up my own gluten free version. It turned out awesome, and definitely got the fam’s seal of approval!
for the base:
3/4 c. vegan butter
1 c. Bob’s Red Mill GF Flour mix
1/4c. coconut sugar
1/2 tsp salt
for the gooey layer:
2 Tbsp. maple syrup
1/4c. almond milk
1 tsp almond or vanilla extract (I used almond cause we were out of vanilla)
1/4 c plus 2 tbsp. vegan butter
1/2 c. coconut sugar
1/4 tsp. salt
2/3c. GF flour mix
for the topping:
1 Tbsp coconut sugar
1 tsp. ground cinnamon
Heat oven to 350 degrees.
For the base: Beat the butter and sugar together until smooth, then stir in the flour and salt. Once it’s a soft dough without stray bits of flour, press into the bottom of an 8×8 square pan or round pie plate in an even layer, and smooth with a spatula. Set aside.
For the gooey layer: Beat butter, sugar, vanilla and salt til light and fluffy. Add half the milk, then mix again, then half the flour and mix; the rest of the milk; the rest of the flour; and finally the syrup. When all of the flour has been mixed in, spoon it over the cookie base and spread with the back of a spoon or offset spatula.
For the topping: mix the sugar and cinnamon in a dish and sprinkle over the top as evenly as you can.
Bake for around 25 minutes, until bronzed on top. Let cool completely before cutting up and serving.