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Dudley’s Fruit Bars 2.0

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!

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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

Cream together:

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.

 

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Peach Raspberry Tart

In honor of the one year anniversary of this blog, I thought I’d share one of my all-time favorite recipes! It’s a simple press-in crust that features mouth-watering fruit in all its glory. The raspberries just enhance the flavor and play very nicely with the peaches. The best way to make this is in a 10″ fluted, removable bottom tart pan or a springform pan, which is what I use since my tart pan is a 12″ and I’m too lazy to do the calculations for a bigger pan. Enjoy!

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Peach Raspberry Tart

Preheat the oven to 375 degrees F and spray your pan with olive oil.

For the crust:

Place 1 cup pecan halves (unsalted, raw) in your food processor and blend until finely ground.

Add 1 cup gluten free flour (Special Sweets Blend works nicely), 2 tsp freshly grated lemon zest, and a pinch of salt. Process briefly to mix.

Combine 1 egg white, beaten, 2 Tbsp coconut oil (melted), and 1/2 Tbsp cold water in a measuring cup, and drizzle into the dry mixture with the machine on.

Add up to 1 Tbsp extra water if necessary, but turn off the machine as soon as the mixture starts to stick together.

Dump mixture out onto a lightly floured surface and make into a flat, round disc for easy transfer into the pan. Press into the bottom of the pan and 1/2″ up the sides. Refrigerate for at least 15 minutes.

For the filling:

Combine 3/4 c. all fruit peach preserves (not jelly) and 1 1/2 Tbsp cornstarch (or tapioca starch) in a small bowl.

Add 1 1/4 lb ripe peaches, sliced and 3/4 c. fresh raspberries and toss gently.

Spoon into the crust and bake for 75 minutes or until the juices are bubbling.

You may want to place a pan on the rack below the tart pan to catch any leakage or drips if there are any.

Place pan on a rack to cool completely.

Only once cool, remove from the tart pan or springform pan, carefully. You may need to gently slide a knife around the edges to loosen it.

Serve with a mix of dairy free plain or vanilla yogurt and honey (1 c yogurt to 3 Tbsp honey), or whipped coconut milk with a light sprinkle of cinnamon on top.

Recipe based on this one from Prevention.com

 
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Posted by on September 26, 2014 in Dessert

 

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