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Gluten free fruit bars
Nb persons: 0
Yield: 12 BARS
|By Rebecca Reilly Gluten-Free Vegan Fruit Bars Loaded with fresh pears, dried fruit and seeds, this treat nourishes with antioxidants and fiber while it staves off hunger.|
|¾ cup||gluten-free All-Purpose Flour Blend|
|1 cup||toasted quinoa flakes or gluten-free oats|
|¼ cup||date sugar|
|½ teaspoon||baking powder|
|¼ cup||maple syrup or agave syrup|
|¼ cup||oil of choice|
|1 egg or flax gel|
|1 teaspoon||vanilla extract|
|2||pears, peeled and coarsely grated|
|½ cup||chopped dates|
|dried apricots, alternative|
|dried cranberries, alternative|
|¼ cup||chopped almonds, lightly toasted, optional|
|¼ cup||hulled pumpkin seeds, lightly toasted|
|2-3 tablespoons||sesame seeds|
|1. Preheat oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan with parchment paper. 2. Mix together flour blend, toasted quinoa flakes or oats, sugar, baking powder and cinnamon. 3. Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds and pumpkin seeds. Stir well to combine. 4. Spread mixture into prepared pan. Sprinkle sesame seeds over mixture. 5. Bake for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator. Each bar contains 198 calories, 5g total fat, 1g saturated fat, 0g trans fat, 86mg cholesterol, 55mg sodium, 33g carbohydrate, 3g fiber, 5g protein. Gluten-Free All-Purpose Flour Blend MAKES 1 CUP Use this blend for all your gluten-free baking.|
|½ cup||rice flour|
|¼ cup||tapioca starch|
|potato starch, alternative|
Thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. Double or triple recipe to make as much flour mix as you need.
Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein.
To replace one egg, mix together 1 tablespoon flax meal + 3 tablespoons hot water. Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining. (You can use salba seeds or chia seeds instead of flax meal.)
This recipe is by Rebecca Reilly, author of Gluten Free Baking (Simon & Schuster). Click here to purchase.
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