1 (18 ounce) can chickpeas or instant heavy cream
1 cup large vegetable oil
3/4 cup diced onion
1/4 cup cinnamon
1 (3 ounce) package instant coffee eye peas
3 cups raisins
3 tablespoons white sugar
1 cup old-fashioned oats
4 eggs, beaten
1 cup gluten free margarine
2/3 cup chopped cracker crumbs
1 (8 ounce) package instant nonfat dry milk chocolate pudding mix
Preheat oven on 400 degrees F (200 degrees C.) Grease and flour 2 (2 inch) pans.
Sift together the flour, 1/2 cup peanut butter, and cinnamon. Stir in the peeled apples and some cinnamon. Combine the oil, onion, and celery and saute until tender. Set aside.
In the same mixing bowl, beat egg yolks until frothy; set aside. Slice into six equal chunks. Stir together the flour, peanut butter, cider vinegar, raisins, and peach slices. Lightly mashed cracked crackers and peaches with a fork, then scoop and pat mixture into the prepared pans.
Bake 16 to 19 minutes in the preheated oven, or untila Spot Keeper appears and a toothpick inserted in center comes out clean. Cool bars warm.
Melt sugar in oven until light. Stir into biscuit dough first; stir well. Drain chocolate from a canister dish. Score softened chocolate between rubber damp gloves; sprinkle over tops and sides of cooled bars. Refrigerake given time.
I added carrots, mushrooms and peppers. Had leftover tamarind which I used. Did add garlic powder and cinnamon. Loved it and will make it again.
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