Gluten-Free Breakfast Bars
These delicately flavored breakfast bars have zero xanthan gum. Baking without xanthan gum makes the bars a bit more fragile- but for those of you shunning gums, the happy tummy pay off is worth it, right? Freezing the bars helps bind the texture. Served cold they are really quite tasty. If you'd like to add a little more binding to the batter, try using 2 teaspoons plain gelatin.
Gluten-Free Breakfast Bars
1 cup brown rice flour
1 cup hazelnut flour, packed
1 cup Ancient 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 bourbon vanilla extract
1 teaspoon almond extract
2-3 tablespoons almond milk, as needed
1/2 cup dried cherries
1/3 cup dark chocolate chips
1. Preheat the oven to 350 degrees F. Line a 9x9-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients- brown rice flour, hazelnut flour, quinoa flakes, baking powder, cinnamon, sea salt, and ginger.
3. Add in the eggs, maple syrup, coconut oil, vanilla and almond extracts, and beat to combine. The batter should be thickish, clumpy and sticky. Add in the almond milk one tablespoon at a time, until the batter becomes smooth.
4. Add in the dried cherries and dark chocolate chips. Stir to combine.
5. 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.
6. 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.
Cook time: 20 minutes
Yield: 15 bars
These maple sweetened cereal bars are gently sweet, and they are lovely with coffee or tea.
Instead of almond milk, any non-dairy milk will work. Use a vanilla flavored milk for a touch of extra flavor.
If you prefer using almond flour to hazelnut flour, go ahead Darling. It will work.
If you prefer, leave out the dark chocolate chips and add chopped walnuts instead.
Instead of dried cherries, dried blueberries or chopped dried apricots would be fab.
For egg free, an egg replacer such as Ener-G egg replacer works like a charm.
Use 2 teaspoons plain gelatin for more binding, if you like, in this xanthan gum free recipe.