It’s been so long since I’ve posted! Sorry don’t be mad at me… I’m not as great at this allergen-free baking thing as my ‘normal’ baking. I have a lot more fails that aren’t worthy to post on here! Luckily we will resume our normal/ traditional recipes shortly. For anyone that was curious, or is going through a similar situation, my son did grow out of all his food allergies by his first birthday! We tested each one slowly and now he can eat everything…. and does. That is one hungry child 😉
Today though, we will explore an old favorite of mine in a (mostly) allergen-free version (it does contain nuts). My mom makes the best magic bars (some call them 7-layer bars) every Christmas. Even though she just follows the standard recipe, I’m sure they’re probably better because she makes them. It starts with a crust (graham cracker crumbs & butter usually), then you top that with chips (chocolate & butterscotch and/or peanut butter), then pecans or walnuts, sprinkled with coconut, and then you pour sweetened condensed milk over the top & bake it. They are one of my favorite bars everrr! So many delicious layers. Since I was on the allergen diet restrictions over the holidays, she did her best to make a few things I could still have, like dairy-free/ soy-free/ gluten-free Buckeyes and Peanut Butter Blossoms. I missed the Magic Bars though. And haven’t stopped thinking about them since! Umm seven months!? So after a few trial & error attempts, I made a version that is completely vegan, gluten-free and soy-free! The main point of difference in taste is definitely the crust. This is more of a shortbread cookie crust. Unfortunately the only gluten-free graham crackers I could find contained soy. Why does everything contain soy? I seriously want to know it’s purpose… Anyone know?