Gluten-free magic bars



  • Zemas Gluten-Free Multigrain Pancake & Waffle Mix
  • 1/3 cup palm sugar
  • 1/2 cup butter (dairy-free butter)
  • 4 tablespoons grape seed oil (olive oil, coconut oil)
  • 1 1/4 ccup chocolate chips (dairy-free/gluten-free chocolate chips)
  • 14 oz. condensed milk (dairy-free substitute below)
  • 1 egg (egg substitute*)
  • 1 1/2 cup unsweetened shredded coconut
  • 1-1 1/2 cup walnuts, chopped (optional)


Line a 12x8 pan with parchment paper and preheat oven to 375 degrees.

For the base of the bars, combine the Zemas mix, palm sugar, butter and oil in a mixer fitted with a paddle attachment. Once the mixture comes together, press into prepared pan. Bake for about 4-5 minutes. Let cool slightly.

In a separate bowl, mix condensed milk with egg.

Once base has cooled slightly, sprinkle with chocolate chips. Next, pour the condensed milk mixture evenly over the chocolate chips, and top with coconut and walnuts (optional). Bake for 25 minutes. Let cool before cutting.

Dairy-Free Condensed Milk

  • 1 can of unsweetened coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon palm sugar (optional but adds good flavor)

Place the coconut milk, maple syrup and palm sugar into a saucepan and whisk gently over medium heat for 2-3 minutes. This will help the solid bits of coconut milk melt and incorporate with the sugar.

When the mixture is just beginning to bubble around the edges, reduce the heat to the lowest flame/setting.

Set a timer for one hour and simmer uncovered, whisking every 5-10 minutes to release steam and aid in evaporation.

The mixture will reduce by about half and should be quite thick. You will also notice that it is a darker color. Remove from heat, stir thoroughly and pour into a glass jar or container. Cool in the refrigerator. It will continue to thicken as it cools.

Use as needed in your recipe.

*Zemas favorite egg replacer is mixing 1/4 cup water with 1 tablespoon of chia seeds. Stir and allow to gel (approximately 5 minutes).


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