Chocolate Chip Smooshy Bars

As it is crazy marking season in my Real Life, I’m opting for quicker meals and easy treats.  This recipe is one of my new favourites; it is sweet and satisfying, but you don’t feel like you’ve eaten a big, stodgy dessert when you’re done.  If you want to make it more of a treat and not quite as good for you, leave out the oats and flax, reduce the agave nectar to just under 1/3 cup, and only include 1 tablespoon of milk.  I like a bit more texture, and I like the addition of the oats and flax for mixed fibre.  Without it, they are softer and smooshier, almost like a blondie. Both are tasty, and both come recommended by my husband, the undisputed King of Desserts Sydney Makes.

Chocolate Chip Smooshy Bars

This one is the oat-free version

This one is the oat-free version

Ingredients:
2 1/2 cups almond flour
1/4 cup flax meal
1/2 cup gluten-free oats
1 teaspoon gluten-free baking soda
1/2 teaspoon sea salt
1/3 cup + 1 tablespoon agave nectar
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
2 tablespoons milk
2 large eggs
3/4 cup milk chocolate chips
Extra coconut oil or other oil for greasing pan

Hardware:
large mixing bowl
small mixing bowl
whisk
measuring cups and spoons
8×8 baking pan
oven
knife
spatula

Directions:
Preheat oven to 350°F/175°C.  Lightly grease the bottom and sides of your baking pan.

In the large mixing bowl, combine your almond flour, flax meal, oats, baking soda, and salt.  Whisk well.  Almond flour won’t clump as badly as other flours, but, because it has a slightly wetter texture, it can stick to the bottom and sides of your bowl and keep it from being properly mixed.

In the small bowl, combine the agave nectar, coconut oil, vanilla extract, milk, and eggs.  Whisk to combine.  Add the wet ingredients into the dry and whisk together.  Let stand for five minutes.  Whisk again.  Fold your chocolate chips into the batter with the spatula.

Scoop (yes, it will be scooping instead of pouring) your batter into the baking pan and smooth.  Try to get the top as smooth as you can to ensure even cooking.  Bake for 15-20 minutes, depending on your oven.  You want a golden colour on the top.

Remove and let stand for at least 30 minutes before cutting.  If you’re impatient (like we were), they taste just fine scooped out with a spoon after 15 minutes, but they won’t hold their shape.  They actually taste the best the next day once they get a bit more smooshy!

Seriously, you have to wait.  I know it's not fair.

Seriously, you have to wait. I know it’s not fair.

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