Eosinophilic Esophagitis Friendly Vegan Butterscotch Bars
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.8(7)
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bars
- ½ cup vegan butter
- 1 ¼ cups packed dark brown sugar
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp fine salt
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
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