GLUTEN FREE SHORTBREAD BARS RECIPES

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
• Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
• Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
• Store in an airtight container for up to two weeks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
• Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
• Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.
• Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
• Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.