S'Mores Bars (gluten-free)




Welcome to my new blog.  The Sensitive Epicure has morphed into Swing Eats.  Look for more to come, hopefully with Swing Eats baked goods headed your way.  They're "gluttonous and good for you," full of puffery, and gluten-free of course!

 It must be summer.  I find myself thinking of bonfires and roasting wienies and marshmallows.  Of course, classic s'mores come quickly to mind.  Ah, I these are a rare treat as a Celiac.  I say, I can make these for all to enjoy: make them "healthier" with nutritious ingredients in the graham cracker crust like almond flour, brown rice flour, flaxmeal, and of course chocolate; and in a form that's packable for picnics or any outings.  These are super easy to make.  Just make sure to use a scale for best results with the graham cracker crust and allow time to cool in order to cut and pack without oozing all over the place.  Yes, the gooiness is deliciousness.  These can be made vegan by subbing out butter for vegan butter (like Earth Balance) and vegan agar-based marshmallows.

 S'Mores Bars (gluten-free)
Ingredients:
  • Butter, 60 grams
  • Flaxmeal, 10 grams
  • Salt, 4 grams
  • Vanilla extract, 10 grams
  • Cinnamon, 3 grams
  • Sugar, 50 grams (brown or white)
  • Almond flour, 100 grams (blanched)
  • Brown rice flour, 50 grams
  • Semi-sweet chocolate chips, 1 package (12 ounces/240 grams)
  • Marshmallows, small
Directions:
  1. Preheat (toaster) oven to 350F.
  2. In a medium mircowave-safe medium bowl, weigh in the butter and flaxmeal.  Microwave for about 30-40 seconds on high, until just melted.  Stir well.  Add in the salt, vanilla, cinnamon, sugar, and mix well.  Then mix in the almond and brown rice flours.
  3. Turn into a square brownie pan (8"x8" or 9"x9"), compact to an even thickness using the bottom of a 1/2 cup measurer (the only real good use for it).  Bake at 350F for 15 minutes, until golden brown.  Remove from oven and turn off heat.
  4. Immediately and evenly distribute the whole package of chocolate chips on top of the hot graham cracker crust.   Place back in hot oven for a couple of minutes until super glossy and slightly melty looking.  Remove from oven and smooth melted chocolate chips using an off set small spatula.
  5. Place in fridge to slightly firm up the chocolate surface a little bit.  Carefully place the marshmallows on top of the chocolate.  Get as creative as you want.  Just make sure it's even for broiling.  I used my handy kitchen forceps.
  6. Place under a broiler for a couple of minutes.  Here it is critical to babysit, or else the marshmallows will turn into carbon. Remove and allow to cool.  Placing in the fridge helps for half an hour.  Make sure it is set completely before cutting.  Makes about 12 servings.
-Erin Swing
Swing Eats (formally known as The Sensitive Epicure)

 This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on packable desserts for your picnic.  On twitter, we're tagging #SummerSoiree.  Here are other amazing packable desserts recipes to try out from our other friends:

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