I’ve been experimenting over the past several months with gluten-free baking, and it’s more complicated than I anticipated. The flours are all very particular and yield quite different results. Because I’m stubborn, I keep trying to create my own recipes instead of adapting from others. There have been many failed muffin attempts. It’s very frustrating, but I do like a challenge.
One recipe that I’ve successfully adapted is my vegan granola bars. Gluten-free oats are technically the same as regular oats, but they’re processed in a gluten-free facility. These granola bars are delicious and if you’re trying to follow a gluten-free diet, they’re a great snack or breakfast option. I swapped out a lot of other ingredients in this version and added some fun extras. The figs and dates are chewy and sweet. The cacao nibs add a touch of chocolate flavor and crunch. You can easily swap out the Earth Balance for regular butter if you just want a vegetarian bar. Enjoy!
- 1 2/3 cups gluten-free rolled oats (I use Bob's Red Mill)
- 1/4 - 1/2 cup sugar (depends how sweet you want them)
- 1/3 cup oat flour (or gluten free flour of your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dried figs
- 1/2 cup medjool dates
- 1/2 cup unsalted cashews
- 1/4 cup sunflower seeds
- 1/4 cup cacao nibs
- 1 teaspoon vanilla
- 6 tablespoons melted Earth Balance or coconut oil
- 1/4 cup agave nectar
- 1/2 cup almond butter
- Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or Earth Balance.
- Coarsely chop the cashews, figs and dates. Keep in mind that the bars hold together better and are easier to cut when the pieces are smaller.
- In a large bowl, combine all dry ingredients.
- In a smaller bowl, combine wet ingredients except for the almond butter.
- Combine the wet ingredients into the dry along with the almond butter. Stir well to make sure everything is evenly combined.
- Move the ingredients into the greased pan. Use plastic wrap to very firmly press the mixture down evenly so that it’s in the corners and flat on top.
- Bake for 30-40 minutes. Look for browning around the edges.
- After removing from the oven, allow to cool in the pan for at least 20 minutes on a cooling rack, then finish cooling in the refrigerator until chilled.
- Use a knife or bench scraper to make 8 rectangle or 9 square bars. Wrap individually and chill.