Gluten free, Corn free, soy free Millet bars

Hey everyone! Here I am posting before the weekend is up. Ha. I kept my word . . . and you doubted me. Shame on you.

Well, I forgive you. Moving on.

I am so excited about this new feature Foodbuzz just installed. It's called Healthbuzz and it has a specialized area for those who have food allergies as well as a vast library of other bloggers post's having to deal with other health issues. Another great feature is the section on Fitness. There are soooo many bloggers out there focusing on weight loss! It's inspiring. Plus, if you do check it out, you might just catch a glimpse of me over at Healthbuzz. Thats right. Your little ol' Funny Girl is a Contributing Editor over at Healthbuzz. So, go check it out. I'll wait here.

You back? Good.

Well remember that picture I teased you with earlier this weekend? Well now you are finally going to get the recipe! This recipe is Gluten-free, Soy-free, Corn-free, Dairy-free, and Egg-free. This recipe started with a flopped blondie recipe. When I tried to make it work, it came out amazing. So now I make "bad" blondies on purpose, and often.

Millet Bars

Whisk together these dry ingredients:

1/3 c. Garbanzo Bean Flour

2/3 c. Millet Flour

1/3 c. Tapioca Flour

1 tsp Xanthan Gum

1/2 tsp Salt

1 tsp baking soda

2 tsp Corn-free baking powder

In a seperate bowl, beat to combine:

2/3 c. Brown Sugar

1/4 c. No Sugar added Apple sauce ( I use Motts)

1/4 c. Olive Oil

2  1/2 tsp Vanilla

1 Tbs agave Nectar

1/4 c. Rice Milk

Combine wet and dry ingredients, add in:

1/2 c. Enjoy Life Semi-sweet Chocolate chips

Pour into 8x8 in Pan lined with parchment paper.

Bake at 350 degrees for 22-30 minutes.

Cool completely.

Melt in a measuring cup in the microwave:

3 oz Bakers chocolate, broken into small pieces

1 oz Enjoy Life Semi-sweet chocolate chips

1 Tbs Spectrum Shortening

Pour chocolate mixture over cooled bars, let completely harden before cutting.

Check this recipe and other recipes out at Slightly Indulgent Tuesdays.