Gluten Free Chocolate Chunk Breakfast Bars

Gluten Free Chocolate Chunk Breakfast Bars
Adapted from: Gluten-Free Goddess

Yield: 15 to 18 bars

  • 1 cup sorghum flour
  • 1/2 cup quinoa flour
  • 1/2 cup arrowroot flour
  • 1 cup rolled oats
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup organic coconut palm sugar (low-glycemic index) or brown sugar
  • 1 tsp cinnamon
  • 1 tbsp chia seeds or ground flax, mixed with 2 tbsps boiling water (let sit for 5 min before adding to batter)
  • 2 eggs
  • 3 tbsps pure maple syrup
  • 1/3 cup finely shredded apple (approx 1 apple)
  • 1/3 cup coconut oil, melted (or olive oil)
  • 1 tsp vanilla
  • 1 to 2 tbsps water
  • 2/3 cup chopped dark chocolate (70%)

Preheat oven to 350F

Combine dry ingredients: flours, oats, baking soda and powder, cinnamon, salt, sugar. In separate bowl, combine apple, oil, vanilla, maple syrup and apple. Add wet to dry, including chia seed gel; gently fold in dark chocolate. Add 1 to 2 tbsps of water, if necessary. Line with parchment and grease an 8×11 pan; smooth batter into pan. Bake for approximately 30 minutes, until toothpick inserted in center comes out clean.

Note: For the full-fat version, skip the apple and just use 2/3 cups of oil. Original recipe also calls for 1-2/3 cups of sugar; I reduced it to 1/2 cup. So, for a sweeter bar, add more sugar.


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