Tia's Treats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Base2/3 cup rice flour1/4 cup potato flour3 tbsp soy flour1/4 cup tapioca flour7 tbsp arrowroot3 tbsp potato starch1 tbsp cream of brown rice cereal½ tsp salt1/2 tsp guar gum1 tbsp sugar½ tsp baking soda3 oz shortening3/4 cup water1 tsp gluten and corn free vanilla----Assembly300 g gluten, corn and dairy free bittersweet chocolate2 tsp shortening
Preheat oven to 375F.
Mix flours, arrowroot, potato starch, salt, sugar and baking soda.
Cut in shortening until mixture has a consistency of coarse meal.
Add liquid and stir to form a dough.
Roll into a very thin sheet.
Cut into 3 large "base" rectangles (about the size of a large Kit Kat bar) and 12 thinner "sticks" (the length of the large rectangles and a little more than 1/3 as wide), place different sizes on separate un-greased cookie sheets.
Prick 1-2 times with a fork and make a "seam" of fork pricks down the centre of the larger rectangles (so they can "break" easily after assembly).
Bake the skinny crackers 6-7 minutes and larger crackers 8-10 minutes, flipping once halfway through. They should be golden - you want them to be crispy!
Cool on the sheets.
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Assembly
Melt together chocolate and shortening in a double boiler over simmering water.
Place one large cracker on a rack placed over a piece of wax paper or foil and brush with a thin layer of chocolate.
Immediately place two of the thin sticks on top of the large rectangle on either edge.
Brush entire surface with another layer of chocolate and repeat the layering process with two more thin "sticks".
Spoon a thicker layer of chocolate overtop of the rectangle and spread gently to enrobe the top and sides. Set aside to set.
When chocolate has solidified brush the underside of the bar with chocolate and allow to set.
Repeat process with remaining crackers and chocolate.
Wrap the completed bars in foil and store in a cool, dry place
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Mix flours, arrowroot, potato starch, salt, sugar and baking soda.
Cut in shortening until mixture has a consistency of coarse meal.
Add liquid and stir to form a dough.
Roll into a very thin sheet.
Cut into 3 large "base" rectangles (about the size of a large Kit Kat bar) and 12 thinner "sticks" (the length of the large rectangles and a little more than 1/3 as wide), place different sizes on separate un-greased cookie sheets.
Prick 1-2 times with a fork and make a "seam" of fork pricks down the centre of the larger rectangles (so they can "break" easily after assembly).
Bake the skinny crackers 6-7 minutes and larger crackers 8-10 minutes, flipping once halfway through. They should be golden - you want them to be crispy!
Cool on the sheets.
---
Assembly
Melt together chocolate and shortening in a double boiler over simmering water.
Place one large cracker on a rack placed over a piece of wax paper or foil and brush with a thin layer of chocolate.
Immediately place two of the thin sticks on top of the large rectangle on either edge.
Brush entire surface with another layer of chocolate and repeat the layering process with two more thin "sticks".
Spoon a thicker layer of chocolate overtop of the rectangle and spread gently to enrobe the top and sides. Set aside to set.
When chocolate has solidified brush the underside of the bar with chocolate and allow to set.
Repeat process with remaining crackers and chocolate.
Wrap the completed bars in foil and store in a cool, dry place
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 390.3
- Total Fat: 20.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 6.0 g
- Protein: 4.4 g
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