Danielle Walker’s recipes are my cooking and baking inspiration; they give me the confidence that I can actually make healthy and delicious gluten free dishes and desserts. Most of her recipes use ingredients that you likely already have in your pantry if you often bake and cook gluten free and/or paleo: ghee, coconut milk, coconut oil, honey, almond flour, coconut flour, apple cider vinegar, etc.
I’ve been dying to make her Seven-Layer Bars from her book Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great! The full recipe is available online here, but I encourage you to buy her book so you always have it on hand.
The first snowstorm of the year hit the other day, and it gave me the perfect opportunity to try out this recipe. I was missing a few of the ingredients, but no worries, I just had to be creative and make a few adjustments.
CARAMEL SAUCE: Following DW’s recipe, I first made her homemade caramel sauce. Four simple ingredients – honey, ghee, milk and sea salt. It’s best to make this first, so it has enough time to cool and come together.
CRUST: Next I made the crust – DW writes the perfect combination, not to mention the dough smells amazing. You’ll want to bake this next for 10 minutes and then take it out and let cool for at least 15 minutes before adding in the other ingredients.
COCONUT CREAM/TOPPINGS: I didn’t have any coconut milk on hand so I combined the cream and topping element into a crumble.
- 3 tablespoons of unsalted butter
- 1 cup of skim milk
- 2 tablespoons of honey
- 3/4 cup gluten free oats
- 1/4 cup pecans
- 1/2 cup shredded coconut
- 2 tablespoons of Bob’s Red Mill Brown Flaxseed
Mix all of the ingreidents together.
#1 Pre-cooked crust – #2 White Chocolate Ganache – #3 Caramel Sauce – #4 Cream/Crumble