Gluten free chocolate and nut bars

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The flavor was much too robust for such a delicate treat, despite the fact that this was meant to be a recipe for muffins. As a result, I decided to attempt to construct bars out of this, and the process turned out really nicely.

Time required for preparation: 15 minutes

Cooking time: 20 minutes

  • 2tbsp. (30ml) of organic grounded flax seeds
  • 6 tbsp. (90ml) of water
  • 1/3 cup (83ml) organic sorghum flour
  • 1/3 cup (83ml) of organic oatmeal flour
  • 3tbsp. (45ml) of organic tapioca starch
  • 3tbsp. (45ml) of organic arrowroot starch
  • 1/2 cup (125ml) of quinoa flour
  • 3/4 cup (187.5ml) of coconut flour
  • 2tsp. (10ml) of xanthan gum
  • 2/3 cup (160ml) of organic cocoa powder
  • 1 tsp. (5ml) of baking soda
  • 2 tsp. (10ml) of baking powder
  • a pinch of salt
  • 1/2 cup (125ml) of organic brown sugar
  • 1/3 cup (83 ml) of organic sunflower oil
  • 2/3 cup (160 ml) of almond milk
  • 1tsp. (5ml) of apple cider vinegar
  • 1 tsp. (5ml) of vanilla
  • 2 mashed bananas
  • 1/2 cup (125ml) of organic walnuts
  • 1/4 cup(62.5ml) of dried organic cranberries
  • 1/3 cup (83 ml) of organic sesame seeds
  • 1/2 cup (125ml) of organic amaranth puffs
  1. Preheat you oven to 375º.
  2. In a small bowl, combine the grounded flax seed and the water and let it stand for 10 minutes until it get thick like eggs.
  3. In a medium bowl, put together the sorghum flour, the oatmeal flour, the quinoa flour, the tapioca starch, the arrowroot starch, the coconut flour, the xanthan gum, the cocoa powder, the baking soda, the baking powder, the salt and the brown sugar.
  4. In an another bowl, mix the bananas, the sunflower oil, the almond milk, the vinegar, the vanilla.
  5. When it’s all well blended, add the flour mix, the walnuts, the cranberries and the amaranth puff.
  6. On a cookie sheet, spread the dough evenly. Use your hands, it will be easier. Than to make sure it was the same thickness everywhere, about an inch (1″), I used a pie dough roller.
  7. Put it in the oven for about 20 minutes.
  8. When you remove it, let it cool for about 5 minutes before you cut. Place the piece on a wire rack to finish the cooling.

What are our readers’ thoughts on this?

such a fantastic dish to try! I made this using flour that does not include gluten, and it turned out well. Even my kid who is just three years old adores it! I made muffins using the same recipe as before, and they were a huge success. I really appreciate your help.

But, because my husband really wanted me to make them, I decided to give them a go despite the numerous negative reviews I had read about them. I made a few adjustments, such as substituting a banana for the applesauce, increasing the number of bananas called for, as well as adding walnuts and cranberries in the mix. It was a breeze to prepare and turned out really well. Our kid was consuming much too many of them, and we had to stop her.

I was searching for a recipe that would not need the use of dairy but would still be delicious. That really tasted rather good, which took me by surprise. Also quite wet.

This is quite tasty, however the muffins have a sticky consistency. We are going to give your approach for baking bars another go.


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