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

1. Preheat the oven to 350ºF. Line a 9×11″ baking pan with parchment paper.

2. 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.

3. Add in the coconut oil, eggs, maple syrup and vanilla and beat until you get a smooth, but sticky batter.

4. 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.

5. Stir in the dark chocolate chips and nuts by hand.

6. 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.

7. Cool on a wire rack.

8. 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.

9. Makes 18 bars.

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