Ingredients

• 1 cup gluten-free rolled oats
• 3/4 cup cassava flour
• 3/4 cup brown sugar
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 large organic free-range egg, beaten
• 1/2 cup organic coconut oil, melted
• 1 teaspoon bourbon vanilla extract
• 3/4 cup semi-sweet or dark chocolate chips

Directions

1. Preheat the oven to 375° F. Line an 8×8-inch baking pan with parchment paper; edges on two sides for grasping.

2. In a mixing bowl combine the oats, cassava flour, brown sugar sea salt, baking soda and stir to combine.

3. Add in the beaten egg, coconut oil, and vanilla.

4. Stir and mix well.

5. Add in the chocolate chips, stir to combine.

6. Scoop the dough into the prepared baking pan and spread it evenly.

7. Bake in the center of a pre-heated oven for 20 minutes. The top and edges will be golden and slightly crisp. The center should be firm to the touch; check with a wooden pick- it should emerge with no crumbs.

8. Cool on a wire rack for a few minutes. Lift the bars out of the pan and continue to cool until you feel like cutting them into squares. We couldn’t wait very long, so we got slightly unruly looking bars (that were so very, very tasty).

9. Wrap bars for freezing in a freezer bag, or wrap and store in an airtight container for up to two days.

10. Makes 12 bars.

Email to a friend | Print this recipe | Back