This recipe is inspired by Melissa Weller’s phenomenal recipe for Tahini White Chocolate Chunk Cookies from her book “A Good Bake”. We’ve adapted this recipe so it works effortlessly in Suvie. The rice flour adds a satisfying chewy and crumbly texture that tastes phenomenal whether you’re able to eat gluten or not. The tahini lends subtle bitterness to the cookie bars which is punctuated by sweet morsels of white chocolate.
Gluten-Free White Chocolate Tahini Bars
Ingredients
- 1 ¾ cups rice flour, white or brown
- ½ tsp baking soda
- ½ tsp baking powder
- 9 tbsp unsalted butter, softened
- ½ cup dark brown sugar
- 1 tsp salt
- ½ cup tahini
- 1 tbsp vanilla extract
- 1 large egg
- 1 cup white chocolate chips
- ¼ cup sesame seeds
Directions
1) In a large bowl, whisk together 1 ¾ cups rice flour, ½ tsp baking soda, and ½ tsp baking powder.
2) In the bowl of a stand mixer fitted with the paddle attachment, combine 9 tbsp softened butter, ½ cup dark brown sugar, and 1 tsp salt. Mix on low to combine and then increase speed to medium and beat until light and fluffy, about 5 minutes, scraping down the bowl as needed.
3) Stop the mixer and add ½ cup tahini. Increase speed to medium and mix for 1 minute until incorporated. With the mixer running, add 1 tbsp vanilla extract and 1 large egg. Beat until fluffy, about 1 minute, scraping down the bowl as needed.
4) Stop the mixer and add the flour mixture. Mix on low speed until just combined, about 30 seconds. Add 1 cup white chocolate chips and mix until just combined, about 30 seconds more.
5) Transfer mixture to a greased and parchment lined Suvie pan, pressing into the corners of the pan and smoothing the top. Sprinkle ¼ cup sesame seeds evenly over the top of the bars. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating the pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 40 minutes
Top Zone: None
6) Remove pan from Suvie and allow bars to cool in the pan for 10 minutes before lifting out with the parchment sling and transferring to a cooling rack to cool completely.
Nutrition
Nutritional Information per serving (18 servings per recipe): Calories 240, Total Fat 14g, Total Carbohydrates 25g, Total Sodium 150mg, Total Protein 4g.
