As you might understand with this recipe of mine, I tend to get bored with the same snacks.
With this recipe, I give you options to which ingredients to use that still fall under the category gluten-free, as well as, vegan.
So whether or not you prefer sunflower butter or peanut butter, you have options.
Please leave your comments and share recipes that you like with me on Facebook – I would gladly appreciate it!
Cynthia’s Gluten-Free Plant-Based Oat Bars
1 cup nut OR seed butter (cashew, hemp, sunflower, almond, peanut…)
1/2 cup maple syrup
2 Tablespoons ground flax seed mixed with 2 Tablespoon water (this is your egg replacer)*
2 cups gluten-free rolled oats
1/2 cup mini vegan chocolate chips (optional)
1/4 cup gluten-free coconut, almond OR hemp flour
1 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp Ceylon cinnamon
Tiny dash of pink Himalayan sea salt OR Celtic salt
Preheat oven to 350°F.
In one small bowl make your *egg replacer.
Grease a medium sized pan (9×11-ish) with extra virgin coconut oil.
In a separate medium sized bowl, blend all other ingredients together.
Then add your egg replacer to the above mixture of ingredients.
Press mixture firmly into your baking pan.
Bake for 12 minutes or until slightly brown on top.
Let cool before serving or dishing out since it may be crumbly.
ENJOY and BE WELL ALWAYS!
To purchase the hemp products mentioned in this recipe go to HippieButter.com