Last week I made this recipe but as muffin. I found the taste was good but too dense to make little cakes. I just thought that if it was thiner, it would be perfect. I decided then to try to make bars, and the texture is just perfect now. Since I haven’t made any in a while, kids were happy with the change. Cookies were what I made recently. :-)
You can either make bars for healthy afternoon snack or you can cut them in bite size and serve them with an afternoon coffee or tea. It’s not too sweet and has a nice chocolaty taste. The coconut flour naturally sweetens it so that’s why I did not put so much sugar.
Preparation time: 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
- Preheat you oven to 375º.
- 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.
- 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.
- In an another bowl, mix the bananas, the sunflower oil, the almond milk, the vinegar, the vanilla.
- When it’s all well blended, add the flour mix, the walnuts, the cranberries and the amaranth puff.
- 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.
- Put it in the oven for about 20 minutes.
- 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.