Cinnamon Swirl Bars

Directions

1. Preheat oven to 375 degrees and line a 8×8 baking pan with parchment paper. 
2. In a large bowl, combine cassava flour, tigernut flour, coconut flour, sea salt, and baking soda. Then make a well in the center of the dry ingredients.
3. In a food processor, add coconut milk, maple syrup, palm shortening, and vanilla. Pulse until just combined.*Pour the wet ingredient mixture into the center of the dry ingredients. Stir until just combined. 
4. Make gelatin egg by mixing apple cider vinegar with gelatin powder to create a paste. 
5. Pour in hot water and whisk with a fork until all the gelatin is dissolved and the mixture is frothy. Fold gelatin egg into the dough.
6. In a separate bowl, make cinnamon swirl by combining coconut sugar, cinnamon, coconut milk, and a pinch of salt.
7. Press half of the dough into the prepared pan and smooth into a flat layer with a spatula.
8. Drizzle 3/4 of the cinnamon swirl mixture on top the bottom layer of dough and swirl with a toothpick.
9. Top with the remaining dough and use a spatula to smooth the top flat.
10. Drizzle the remaining 1/4 cinnamon swirl mixture over the top.
11. Place in the middle rack of the preheated oven and set timer for 3 minutes.
12. After 3 minutes, once the batter has begun to soften, open oven and use a toothpick to run through the batter 4-5 times to create a swirl in the cinnamon mixture. Bake for an additional 20 minutes. 
13. Remove from oven and allow to cool completely before cutting into squares of desired size.

Notes

*The wet ingredient mixture should look like a curdled batter, the shortening should not be completely melted. See the step by step photos for reference.

Credit: Heal Me Delicious

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/