Nut Free Breakfast Bars – GFCFSF
March 06, 2013
Nut Free Breakfast Bars - GFCFSF
These are modified from glutenfreegoddess.blogspot.com. Freezing the bars helps bind the texture. Served cold, they are really quite tasty.
1 cup brown rice flour (or any Gluten free flour)
1 cup sorghum flour
1 cup Ancient Organic Harvest Quinoa Flakes
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
3 organic free-range eggs or egg replacer
1/2 cup real maple syrup
1/4 cup organic coconut oil
1 teaspoon vanilla extract
1 teaspoon xantham gum
2-3 tablespoons coconut milk
1/4 cup raisins, sulfite free
1/4 cup dried cranberriers, sulfite free
1/4 cup GFCFSF chocolate chips or Make Your Own.
Preheat the oven to 350 degrees F. Line a 9x9-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the dry ingredients flours, quinoa flakes, baking powder, cinnamon, sea salt, and ginger.
Add in the eggs, maple syrup, coconut oil, vanilla, and beat to combine. The batter should be thickish, clumpy and sticky. Add in the coconut milk one tablespoon at a time, until the batter becomes smooth.
Add in the raisins/cranberries and chocolate chips. Stir to combine.
Spread the batter into the prepared baking pan and smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 23 minutes until the top and the center are firm. Insert a thin knife to check if you are unsure to make certain the center has baked thoroughly. To smooth top of bars, wet hands with water.
Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Delicious warm from the oven or slightly chilled. Great to keep on hand for on-the-go breakfast treats and snacks.
Optional add: 1/4 cup organic shredded coconut
Cook time: 20 minutes
Yield: 10 bars