Gluten free fruit bars

Gluten free fruit bars Categories:
Nb persons: 0
Yield: 12 BARS
Preparation time:
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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.
     cup  gluten-free All-Purpose Flour Blend
    1 cup  toasted quinoa flakes or gluten-free oats
     cup  date sugar
     teaspoon  baking powder
    1 teaspoon  cinnamon
     cup  maple syrup or agave syrup
     cup  oil of choice
1 egg or flax gel
    1 teaspoon  vanilla extract
    2  pears, peeled and coarsely grated
     cup  chopped dates
      dried apricots, alternative
      dried cranberries, alternative
     cup  chopped almonds, lightly toasted, optional
     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.
     cup  rice flour
     cup  tapioca starch
     cup  cornstarch
      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.

Flax Gel
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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Celiac/Gluten FreeSnacks

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