Allergy-Friendly S’Mores Bars
If you thought you’d never have delicious s’mores without using egg whites or funky-flavored stand-in, get ready to be wowed. The allergy-friendly egg replacer in my recipe uses the liquid from canned chickpeas, which is called aquafaba and is a game changer for egg-free baking. Prepare to sink your teeth into ooey-gooey magic!
Makes: 18 2×3-inch bars
Free of: gluten and all top allergens
- 1 cup (2 sticks) dairy-free, soy-free margarine, such as Earth Balance
- 1 1/2 cups cane sugar
- 6 tbsp aquafaba egg replacer (see egg replacer note at end of recipe)
- 2 tsp vanilla extract
- 2 3/4 cups Cat’s Gluten-Free Flour Blend (See recipe below)
- 1 3/4 cups gluten-free graham cracker crumbs (1 8-oz box crackers)
- 2 tsp baking powder
- 2 tsp xanthan gum
Marshmallow Cream & Garnish
- 3/4 cup reduced egg replacer (see Egg Replacer Note)
- 1/2 tsp guar gum
- 1/8 tsp cream of tartar
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 3/4 + 1/4 cup allergy-friendly dark chocolate chips
If your family is not dairy-free, unsalted butter can be substituted for dairy-free margarine.
*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
- Preheat oven to 350° F and set aside a 9 x 13-inch baking pan lined with parchment paper.
- In bowl of stand mixer fitted with a paddle attachment, beat margarine and sugar until creamy. Add aquafaba egg replacer and vanilla and beat again. Scrape down bowl.
- Add flour blend, graham crumbs, baking powder, and xanthan gum and beat on low to combine. Increase speed to medium for 30 seconds to form a thick batter. Set aside.
- For cream, in a clean bowl of a stand mixer, combine reduced egg replacer, guar gum, and cream of tartar. Using the whip attachment beat on high for about two minutes to consistency of lightly beaten egg white. Add sugar and vanilla, cover bowl with a kitchen towel and beat on high for 5 minutes, until stiff and glossy.
- To assemble, reserve 1/3 of batter. Spread the rest of batter on bottom of parchment-lined pan and smooth out. Sprinkle 1 3/4 cups chocolate chips over batter and press chips lightly into batter. Spread marshmallow cream over chips and smooth out.
- Scatter reserved batter by tablespoons over marshmallow cream in a random fashion, pressing down to flatter slightly. You won’t cover all marshmallow; you want some to show through. Sprinkle remaining 1/4 cup chocolate chips over top.
- Bake 15-18 minutes or until batter is set and just starting to get golden and marshmallow is developing a matte skin. Don’t overbake, you want it gooey!
- Transfer pan to wire rack to cool completely before cutting. Do not attempt to slice bars while still warm.
Cat Ruehle’s Gluten-Free Flour Blend
Makes: 4 cups
- 2 cups sweet sorghum flour
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- In a large bowl, whisk the flours and potato starch together until well combined
- Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or int eh freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.
Egg Replacer Note:
For aquafaba: You’ll need 2 15-ounce cans of chickpeas for this recipe. First, drain liquid from chickpea cans into a bowl. Measure out 6 tablespoons for the batter, and 1 cup for the marshmallow cream.
Reducing for Marshmallow Cream:
Pour 1 cup liquid into small saucepan and place over medium heat. Bring to a simmer until reduced to 3/4 cup, about 15 minutes. Liquid will darken slightly as it reduces. (You can pour liquid into measuring cup and back into the pan until you have the right amount.) Let cool to room temperature before proceeding with the recipe. Reserve chickpeas for another use, such as hummus.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes