Candy Cookie Bar (Gluten Free, Vegan, Top 8 Allergy Free)
Part 1
- 225 g Dairy Free Butter (8 ounces)
- 200 g Organic White Cane Sugar
Part 2
- 150 g Sorghum Flour, Superfine OR Brown Rice Flour, superfine
- 80 g Tiger Nut Flour (tuber, NOT a nut) OR Organic GF PP Oat Flour (glutenfreeoats.com)
- 70 g Millet Flour, Superfine
- 30 g Arrowroot
- 1 tsp Organic Vanilla Extract
- 1/2 tsp Sea Salt