COLLABORATION, INSPIRATION, & FRIENDSHIP

This past weekend my friend Christine came over for an afternoon of chatting, dreaming and creating. I first met Christine (who most people lovingly refer to simply as “Perez”) through my PIC CJ. CJ’s day job is as a CrossFit coach and personal trainer. His journey with Perez began as a fellow athlete, then as her coach and now additionally as a friend. Eventually they started to spend more time together outside of box, grabbing coffee at the coffeeshop I work at. And, so I got to spend more time with this delightful human.

Christine runs a blog called PaleoishPerez.com and if you don’t know about it, you should definitely get it and her on your radar. This lady is awesome. She is so kind, smart and fun and you just wanna chat chat chat the more you are around her. Her energy is instantly warm and welcoming, and isn’t that what we all want from someone who is our friend and a foodie?!?!

We talked all about our mutual wants to demystify cooking and baking. To make this fun and accessible for anyone who wants to do it. We discussed our like-minded thoughts about starting our own business’ that were community and collaborative based. We discussed our journeys to this point and certain experiences, which helped us to embrace this present so strongly. And we baked! Pretty much a perfect Sunday afternoon!

This little bar is a collaborative, creative, and kinda spur of the moment creation. I had some idea about where I was going with this, but no idea how it would all turn out. And like everything I bake, I will probably do some more experimentation and playing with the recipe. But I whole-heartedly believe that any endeavor embarked upon in the spirit of fun and collective enjoyment should be shared. And this bar is quite delightful as is, so perhaps no tweaking is really necessary!

Just a side note…if strawberry-rhubarb jam is not your jam…don’t worry! Sub in a jam you love! Blueberry, Fig, Apricot, and play around with the spice combos. Baking is fun and should be individually inspiring. So go wild! Create! Don’t be afraid to see what happens. You could surprise yourself!

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 STRAWBERRY RHUBARB COOKIE BAR

Approx. 12-18 servings

For the Cookie Layer:

1 Cup Earth Balance (or butter)

2 Cups Coconut Sugar

2 Tsp. Vanilla Extract

3 Tsp. Butterscotch Extract

2 Large Eggs

2 ½ Cups Gluten Free Flour (see earlier post)

2 ¾ Tsp. Xanthan Gum

1 Tsp. Baking Soda

½ Tsp. Salt

For the Jam Layer:

1 20oz Jar of Strawberry Rhubarb Jam

For the Crumb Topping:

¼ Cup Gluten Free Flour

¾ Cup Nut Flour (almond, coconut, or a blend will work ~ if you don’t have or like nut flour simply use 1 total Cup of Gluten Free Flour)

½ Cup Earth Balance (or butter)

½ Cup Coconut Sugar

½ Tsp. Salt

½ Tsp. Vanilla Extract

1Tsp. Almond Extract

1 ½ Tsp. Ground Ginger

For the Drizzle:

¼ Cup Powdered Sugar

2 Tblsp. Cashew Milk (or any kind of milk)

¼ Tsp. Vanilla Extract

¾ Tsp Almond Extract

 

Preheat oven to 375 degrees.

Grease a 9×13 pan with shortening or butter or Earth Balance.

To make the cookie layer, in a medium-size mixing bowl combine the Flour, Xanthan Gum, Baking Soda, and Salt. Set aside.

Cream together the Earth Balance, Coconut Sugar, Vanilla extract, and Butterscotch extract in your stand mixer, a hand mixer or by hand.

Once combined and slightly fluffy, add the eggs one at a time. Make sure to blend completely before adding the next egg.

Add the dry ingredients and mix until combined.

Pour the mixture evenly into the pan.

Scoop the jam onto the mixture and gently cover the entire top.

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To make the crumb topping, in a medium-size mixing bowl combine all the ingredients. Using either a pastry cutter (see last week’s post), two knives or your hands to mix all the ingredients. The topping should be slightly wet and sandy once combined.

Crumble on top of the jam layer.

Bake for 30 mins.

Once removed, the bars will look undercooked and wobbly.

This is ok!

Allow the pan to cool to room temperature.

Once cooled to room temperature, put in fridge for at least an hour.

While the bars are in the fridge, make the drizzle by combining the Powdered Sugar, Milk, Vanilla extract and Almond extract. The result should be thick enough to coat the back of a spoon. If too thin, add a little more Powdered Sugar. If too thick, add a touch more milk.

Once the bars are cool, drizzle the mixture on in any pattern your heart desires!

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