I’ll start off by saying these are NOT gluten or dairy free. You are absolutely welcome to substitute a whole grain gluten free flour blend like this one and use butter substitute or coconut oil, and I’ll probably do that myself at some point and let you know how it turns out, but if you get to it first, please comment and let us all know! We recently discovered the source of my gluten issues was leaky gut and Candida, and since we’ve actively healed a lot of it, I can tolerate small amounts of whole wheat flour and dairy without any reaction. This is why you’ll notice a new category at the top called “Candida Friendly”. If you’re looking for specifically gluten and dairy free recipes, there’s a tab special for you as well so you can skip past recipes that may not work with your dietary needs. Thank you for your understanding as I embark on this new journey! I assure you, there will still be plenty of new gluten and dairy free recipes, as I’m still sticking mostly to that diet.
In the mountains of California, in the tiny town of Santa Ysabel, there’s a bakery famous throughout southern California- Dudley’s. In fact, my sister-in-law named their enormous, slobbery dog after it. He’s cute, for a blockhead that can bruise you with his tail. Dudley’s bakery is especially famous, not just for their bread, but for their almost gingerbread-like cookies, called Fruit Bars. They’re rectangular, hearty, molasses-type cookies, with a strong emphasis on ginger and raisins, and they’re my husband’s favorite EVER (emphasis his). So, naturally, I needed to be able to make them, since we live in Wisconsin, but in such a way that enabled myself to eat them as well. Let’s face it; baking something yummy that you can’t eat just sucks, and I won’t do it if I can avoid it (unless I’m being paid…I know, I’m a pushover). I checked out the ingredients and did a random search for cookies with a similar mouthfeel, since there’s no way I’m using “malted barley flour” whatever that is, as well as tons of honey and molasses, which makes them delicious and gives them this caramelized outer layer (which I was able to achieve with WAY less sugar and low glycemic to boot, which my candida self LOVES). Granted, I can’t gorge myself on these- they do still contain some sugar, but they are great for a now-and-then treat, and mucho brownie points with the husband! I found this recipe, and naturally did things completely differently. Enjoy!
Dudley’s Fruit Bars 2.0
Preheat oven to 350 degrees F
In mixing bowl, combine dry ingredients:
2 cups whole wheat flour
1 cup oat flour (just stick some old fashioned oats in the food processor for a bit)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp ginger
6 Tbsp butter, softened (You’re welcome to try it with coconut oil to make it even more candida-friendly)
1/4 c xylitol or preferred “sugarless sugar”
Add 2 eggs
1 tsp vanilla
1/3 cup coconut nectar
Blend thoroughly, then slowly add the dry ingredients.
Once mixed, fold in 3/4 – 1 cup of unsweetened dried fruit of choice– I used cranberries (You don’t want to use too many or you’ll add way more sugar than you want to eat, if you’ve got candida like me)
Scoop onto a parchment lined baking sheet and bake for 15 minutes. Allow to cool on pan.
Makes about 18 cookies, more if you use a smaller cookie scoop.