It’s coming up to the end of February and I am feeling the winter blues. Winter in Calgary feels like it’ll go on forever this time of the year. It doesn’t help that snow arrived in full force early in October. That means we’ve already had 4 months of snow, cold temperatures and a low supply of vitamin D.
What’s even more frustrating is this winter season still has a long way to go.
I recently saw Shauna post a photo on Instagram of flowers newly blooming and green grass near Seattle. It truly left me depressed.
We will not see green here til end of April, or May if we are lucky.
Seriously we still can get snow the end of May, beginning of June.
As much as I love Calgary because my family and friends are here and we have lived a good life because of our economy it truly is not a colourful climate.
I am so desperate to be outside, drinking my tea and reading a book on my lounge chair, that last Saturday when the sun was shining, I placed a blanket on my front stairs.
Put on a fleece coat and sat outside on the step til my bottom got too cold.
Even Stewart our cat is getting tired of the snow.
Well, enough my winter blues. As we all know, seasons change and soon I’ll be sitting outside enjoying the warmth and sunshine!
Here is a new recipe for you to try.
When I called these nut bars gooey, I really do mean it. Very much like butter tarts, except I made a grain free, no starch crust, and no raisins were used.
I suggest placing the bars when finished baking into the refrigerator to completely cool before cutting. I also kept my bars in the fridge. They will last a week no problem, well… that’s if your family hasn’t eaten them all.
Feel free to use whatever nuts you want. I understand that there are allergy issues for some, so I suggest 2 cups of mixed nuts. You decide what you’d like to use.
Recipe will still turn out great.
Recipe: Gluten Free Gooey Nut Bars
2/3 cup almond meal
2/3 cup unsweetened coconut
1/4 cup melted butter
1/3 cup white sugar
4 large eggs
1 cup brown sugar
1/2 cup corn syrup
1/3 cup melted butter
1 tsp gluten free vanilla
1/4 tsp salt
2 cups mixed nuts (raw cashews, macadamia nuts, Spanish peanuts, raw peanuts)
Line a 9×9 square baking pan with parchment paper. Lining is very important for these bars are sticky and gooey on the bottom and the parchment paper allows you to lift whole pan of squares out of pan once they have cooled completely. Makes for much easier cutting and serving.
Preheat oven to 350 degrees.
In a small bowl, combine almond meal, coconut, sugar and melted butter. Once mixed, press mixture into the square baking pan.
Bake for 14 minutes.
Remove from oven.
In a medium bowl, mix eggs, brown sugar, corn syrup with a hand mixer. Beat on medium for a minute.
Add melted butter and vanilla and mix with beater til smooth. This only takes a minute.
Add the mixed nuts and stir to combine.
Pour nut mixture on top of cooked crust.
Bake for 30 minutes until lightly brown.
Remove from oven and let cool on counter.
Cool bars in refrigerator to make cutting easier.