GF Breakfast Bars

By Texaschef11

Ingredients

• 1 cup brown rice flour
• 1 cup hazelnut flour, packed
• 1 cup Ancient Harvest Quinoa Flakes
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground ginger
• 3 organic free-range eggs or egg replacer
• 1/2 cup real maple syrup
• 1/4 cup organic coconut oil
• 1 teaspoon bourbon vanilla extract
• 1 teaspoon almond extract
• 2-3 tablespoons almond milk, as needed
• 1/2 cup dried cherries
• 1/3 cup dark chocolate chips

Preparation

Step 1

Preheat oven to 350 and line a 9X9 pan with parchment paper.
In a large mixing bowl, whisk together the dry ingredients- brown rice flour, hazelnut flour, quinoa flakes, baking powder, cinnamon, sea salt, and ginger.

Add in the eggs, maple syrup, coconut oil, vanilla and almond extracts, and beat to combine. The batter should be thickish, clumpy and sticky. Add in the almond milk one tablespoon at a time, until the batter becomes smooth.

Add in the dried cherries and dark chocolate chips. Stir to combine.

Spread the batter into the prepared baking pan and smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 23 minutes until the top and the center are firm. Insert a thin knife to check if you are unsure to make certain the center has baked thoroughly.

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Delicious warm from the oven, or slightly chilled. Great to keep on hand for on-the-go breakfast treats and snacks.

Cook time: 20 minutes

Yield: 15 bars