![]() ![]() Thank you for this recipe and what you are doing in general for so many, whether they are gluten free or not. I had missed it for a long time but pretty much made my peace with never having it again, but thanks to you, I can indeed have very similar (in a much healthier way) again! I kept the left overs in the fridge and they were very good with that bit of cold □Ī totally unexpected bonus is that the taste reminds me so much of a dessert I used to love before going gluten free, called Alfajores. I have not tried freezing them yet, but it is an exciting, intriguing possibility that I think I will try so. And it is easy enough that if I start to run out I could whip up another batch fairly quickly. I am glad I gave these a second chance because the first time I had such bad luck when I tried doubling it, like I can some cookies and such. And despite being in a struggling state, I had such a hard time not eating any. ![]() In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, baking soda, salt, canola oil, eggs and vanilla. The day I made them I shared them with a friend and he was so pumped by the taste, like it literally energized him in some ways. Grease a 9x13 inch baking dish with butter or line with parchment paper. Silliness aside though, these were such a happy discovery! I love making things in a cake or bar form instead of individual portions, plus I was looking for something healthier to have as an occasional treat. Number 2: you can’t just eat a small piece of these, no matter how much control you think you have, or how unhungry you think you are □ It will only end in ‘tragedy’, and an unworth it loss of ingredients □ These should come with 2 warning labels: Number 1: do not give into temptation to double these by making them in the same bowl/a bigger baking dish. ![]()
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