Gluten-Free Oatmeal-Quinoa Breakfast Bars
|Gluten-free oats and quinoa flakes make a tasty breakfast brownie.|
This whole process has been surreal. I am so proud of my husband. Even if it isn't a perfect film.
|Breakfast on-the-go: gluten-free brownies.|
Oatmeal-Quinoa Breakfast Bars Recipe
1/2 cup brown rice flour or sorghum flour
1/2 cup gluten-free Lara's Oats flour; if you prefer, use rice or sorghum flour instead
1/2 cup quinoa flour
1/2 cup tapioca starch or potato starch
1 1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups organic light brown sugar
2/3 cup light olive oil
2 tablespoons molasses or maple syrup
2 teaspoons bourbon vanilla extract
1/2 cup raisins or chopped dried fruit
Preheat the oven to 350ºF. Line a 11x13-inch baking pan with parchment. In a mixing bowl whisk together the flours and dry ingredients. Add in the wet ingredients. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter. Add in the raisins, chocolate chips and/or nuts and mix well. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes).
Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 bars.
Confused about oats? Read Shelly Case on the safety of oats at Allergic Living.