We've made layer bars off and on for years - they're fun for the kids to throw together. They're forgiving. And you just need a can of sweetened condensed milk to tie it all together before baking. Most layer bars include nuts, but these are a nice alternative that is nut-free! (I'm not counting coconut as a "nut").  If you prefer a nutty option, you can make my Almond & Chocolate 5 Layer Bars.  Perfect when you need to throw together something during the holidays to share.  Enjoy!  

Lots of layers go into this - it's nice and quick to throw together. 

Fresh from the oven with my cooking helper - letting them cool a bit before slicing.

Speedy Nut-Free Layer Bars!

Makes 9 x 13 pan

Mix together in a 9 x 13 glass pan, then press down in the pan with the back of your spoon to flatten: 

3/4 - 1 cup crushed GF vanilla biscuits/cookies (I like to use 2/3 bag crushed MADEGOOD vanilla flavour cookies OR homemade options: vanilla wafer cookies OR snickerdoodles OR sugar cookies )

1/2 cup GF breadcrumbs (panko-style, cornflake crumbs, GF matzo meal)

3 - 4 Tbsp sugar

1/3 cup butter, melted

Sprinkle evenly on top of your biscuit base i the following order: 

1/2 cup dark chocolate chips

1 cup puffed crispy cereal (rice or quinoa-based)

1/2 cup unsweetened shredded coconut

1/3 - 1/2 cup crushed GF vanilla biscuits/cookies

1/2 cup dark chocolate chips

1/2 cup unsweetened shredded coconut

Pour evenly overtop of the entire pan: 

1 can sweetened condensed milk

Bake at 350 F for ~20-25 minutes, until light to medium brown on top.  Cool and slice!  Enjoy! 

This not so little anymore girl has been helping me make layer bars for years now.   We have comparison pictures from making the Almond & Chocolate Five Layer Bars years ago. So cute! 

Still just as happy about helping make layer bars. Hehe

Speedy Nut-Free Layer Bars Recipe by Successfully Gluten Free!

 This is SO easy, SO tasty, and SO versatile to use afterwards.  One of our favorite things to do is put it into crepes, but it's even tasty just as a side with vanilla ice cream.   You can, of course, use it as a proper pie filling with buttermilk pastry crust - just put it in your pan and put a layer of pastry on the top. Bake until golden brown. Delicious!  And no soggy bottom of pastry to be concerned about.  

This is definitely one of those dishes that makes your house smell delicious!

Used as a pie filling in individual apple pies. Using the crust and general guidelines from my Pop-tart recipe worked perfectly! Just add a little extra baking time to make sure they get nice and golden. 

We LOVE this inside homemade crepes!  I think that's one of our favorite ways to eat apple pie filling besides topped with buttermilk pastry crust.  

Apple Pie Filling!

In a large saucepan, cook over medium-low to medium heat, stirring regularly for about 20-25 minutes, until apples nicely soften: 

8 apples, peeled and dice (Honeycrisp apples, or similar, are one my favorite types for this sort of recipe - make sure they are apples that will hold their shape while cooking)

2/3 cup brown sugar (or regular sugar, if you don't want as caramel-y a flavor)

1/3 cup water

1/4 cup butter

1 tsp cinnamon OR 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice

Once your apples are softened, mix together in a small bowl: 

2 Tbsp cornstarch

2 Tbsp cold water

Add the cornstarch mixture, stirring and cooking for 1-2 minutes to thicken.  Remove from heat and use as desired!   

Apple pie filling in homemade crepes. Yum! 

Apple Pie Filling Recipe By Successfully Gluten Free!

Here is my Pho-inspired Beef Soup - now titled Faux Beef Pho thanks to my sister-in-law's suggestion. ;)  I'm always looking for ways to pull inspiration from local ingredients that are easier for me to locate (While Asian markets are awesome, I can't always get to them).  I've always loved Pho soups, and I recently discovered that my kids LOVE them.  I've spent some time putting together a faux chicken pho and beef quick pho soup that I can whip together with easy-to-find ingredients.  Enjoy! 

A delicious bowl of fresh Faux Beef Pho. Yum!

Faux Beef Pho (Pho-Inspired Beef Soup)

Sauté until beef has browned over medium heat: 

2 Tbsp butter

2 Tbsp oil

1/2 onion, sliced or diced

1 lb stew beef, chopped into smaller pieces (or similar)

Add: 

8 cups water + 8 tsp GF beef bouillon paste (or 8 cups GF beef broth/stock)

8 thin slices fresh ginger

1/4 tsp cinnamon

2 Tbsp oyster sauce or fish sauce

1/2 tsp red pepper flakes

1 apple, peeled & thinly sliced (I've used pink lady and fuji, something that holds it shape is best)

Bring to a boil, lower heat and simmer for 30-40 minutes to soften the beef.  

While your faux pho is simmering, cook and drain/rinse:

GF ramen noodles OR GF rice vermicelli noodles

Serve your soup overtop of a bowl of cooked noodles. 

Top with the following, as desired: 

fresh bean sprouts

green onions, sliced

You don't have to serve the soup with the apple slices, but I we like them. 

Faux Beef Pho (Pho-Inspired Beef Soup) Recipe by Successfully Gluten Free!