February 25th, 2010 by Alice

From Alice Enevoldsen

  • 2/3 cup palm oil
  • 2 cups brown sugar
  • 2 egg substitutes
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Melt the palm oil in a saucepan, and stir in the brown sugar. You’ll mix it up until the brown sugar starts to get melty, but don’t wait until it actually all melts. You should have a semi-smooth mix. Let it cool a little, then mix in the “eggs.”

Add in the other ingredients (in order), and squish into a greased square pan. Bake at 350°F  for 20 minutes. The toothpick method will not tell you if these are done – the toothpick always comes out clean. Use your best judgment. Remove from the pan as soon as you can, and cool on a rack. When it has cooled enough to touch and not sag, cut into bars. Don’t wait too long though, or they’ll be hard to cut.

2 Responses  
  • Tricia (Hodgepodgemom) writes:
    March 4th, 20101:01 pmat

    Great recipe! And a perfect combination for my family. Nut free and egg free. Thank you.

  • Alice writes:
    March 4th, 20101:36 pmat

    You got it Tricia!

    They’re pretty flexible too – so if any of the ingredients don’t work for you, replace with your favorite related item. Palm oil -> Margarine; Egg substitute (the tapioca stuff) -> oil/water/baking soda mix … the texture might not be perfect, but as long as it is close, and the flavor is there I’m happy. :)

    Every recipe I ever post here will always be egg and nut free, because I don’t see those allergies of ours changing anytime soon.


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