Nothing says fall like the warm flavors of Indian spices! I love all of them! Cinnamon, cardamom, turmeric, ginger,and on and on! Last summer while I was visiting my mom, we were picking up a bottle of wine at the local liquor store for dinner, when I noticed a teeny bottle of liquor called Somrus near the cashier which I had never seen before, so I bought it and tried it out - just a taste - in the car. Well sheesh! lets just say that I went back into the store and bought a full size bottle because it was just so unique and delicious! Think Bailey's but with Indian spices instead! Perfect over ice or in BROWNIE LAYER BARS!
Ingredients
For the cardamom shortbread crust
1/2 cup Namaste Foods brown rice flour
1/2 cup potato flour
2 tablespoons Namaste Foods tapioca flour
1 teaspoon psyllium husk powder
2 teaspoons ground cardamom
1/3 cup turbinado sugar
pinch salt
1/2 cup unsalted butter, softened
1 egg yolk
1/2 teaspoon vanilla extract - Are Extracts Gluten-free?
For the brownie layer
1/2 cup cocoa powder
1/2 cup Namaste Foods brown rice flour
1/2 cup potato flour
2 tablespoons Namaste Foods tapioca flour
1 teaspoon psyllium husk powder
3/4 cup turbinado sugar
1/2 teaspoon baking powder
1/2 cup butter, melted
1/4 cup strong coffee
2 eggs
1 teaspoon vanilla
For the Somrus layer
8 ounces cream cheese, room temperature
1/4 cup turbinado sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons Somrus
Directions
For the cardamom shortbread crust
Preheat oven to 350F. Line an 8x8" square baking pan with parchment paper.
Sift together the flours, psyllium husk powder and cardamom in a small bowl. Set aside.
In medium bowl, using an electric mixer, cream together the butter, sugar and salt, until fluffy.
Mix in the egg yolk and vanilla extract.
Slowly add the flour mixture until well incorporated.
Using moistened fingers, press the shortbread dough into the prepared pan. Bake for about 20 minutes or until the edges are just starting to turn brown. Remove from oven and cool slightly.
For the brownie layer
Sift the flours, cocoa, baking powder and salt into a medium bowl. Stir in sugar.
Using an electric mixer, beat in the butter, coffee, eggs and vanilla. Set aside.
For the SomruS layer
In a medium bowl, cream together the cream cheese and sugar until fluffy.
Mix in the egg, vanilla and Somrus. Set aside.
Assemble and Bake
Spread the brownie mixture on top of the slightly cooled cardamom shortbread crust, followed by the Somrus layer.
Bake for about 35-40 minutes or until the cheese layer is set. Allow to cool completely before slicing and serving! Yum!