Recipe; Dairy, Egg, Soy, Gluten & Wheat free LCM type bars (Low fructose also)

Oh my goodness, I get so excited when I make something that meets our allergy requirements and is a healthier version of a fun treat for the kids.

I made a version of “LCM” bars and they’re really yum! They’re kinda like chocolate crackles, but better, and healthier too – win!!!

1 cup of macadamia butter OR peanut butter
I used peanut as I didn’t feel like spending $20 on macadamia without trying this first. Be careful with peanut butters as some contain soy. I use:
https://shop.coles.com.au/a/a-nsw-metro-west-gosford/product/sanitarium-peanut-butter-natural-smooth

1/3 cup rice malt syrup
https://pureharvest.com.au/products/rice-malt-syrup/

Method:

1. Line 20cm square baking tin with baking paper

2. Mix together in a sauce pan on low heat until well mixed

3. Refrigerate for 15 minutes before serving

Recipe adapted from iquitsugar.com

www.iammeowms.com