Not exact matches
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup nuts (
walnuts / pecans would be best, I
only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened
only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C
chopped walnuts Preheat oven to 350 °F.
Only thing I added were some
chopped walnuts...... yum!!!
The
only modification I made was to add some toasted,
chopped walnuts.
To the topping I
only added some
chopped walnuts and some cornflake crumbs and kept the rest of the ingredient about as recommended in the recipe.
I sifted the dry ingredients because I
only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2 full - fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar consistency; 4) used xylitol instead of coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of
chopped walnuts, again, to create more volume since I had the wrong - sized pan.
The
only thing I'd change is to
chop the
walnuts instead of leaving the halves whole when finishing the sauce.
Added chicken sausage, some shredded parm, and a handful of
chopped walnuts (
only on my dish).
The
only difference is that I will be adding
chopped walnuts, something my grandmother always used.
Only mom's «
chopped liver» is so much better, made with simple, plant - foods, onions,
walnuts,...