Categories: desert
Ingredients
- 1/2 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1 cup Ancient Harvest Quinoa Flakes
- 1 teaspoon xanthan gum
- 3/4 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon (bit more)
- 1 1/2 cups light brown sugar (bit less worked)
- 2/3 cup organic coconut oil
- 2 organic free-range eggs, beaten
- 3 tablespoons real maple syrup (or agave)
- 1 tablespoon bourbon vanilla extract
- 2/3 cup vegan dark chocolate chips
- 1/2 cup chopped walnuts or pecans
Directions
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Preheat the oven to 350ºF. Line a 9×11″ baking pan with parchment paper.
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In a large mixing bowl, whisk together the flours and starches, quinoa flakes, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and brown sugar.
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Add in the coconut oil, eggs, maple syrup and vanilla and beat until you get a smooth, but sticky batter.
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If the dough is dry, add 2 to 3 tablespoons of rice milk, as needed, one spoonful at a time, to achieve a dough that sticks together when you pinch it- much like cookie dough.
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Stir in the dark chocolate chips and nuts by hand.
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Spread the dough into the prepared baking pan, and using wet or oiled hands, smooth out the surface. Bake in the center of a pre-heated oven until the dough is golden and set – about 22 to 30 minutes. The top should appear golden brown around the edges, and the center should be firm to a light touch.
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Cool on a wire rack.
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Remove from the pan whole, using the parchment paper edges to lift it, and place the baked bars on a cutting surface. Using a thin sharp knife, cut into 18 squares. Wrap the bars in foil or wrap; bag; freeze in a freezer storage bag.
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Makes 18 bars.