Gluten free Milestone Snack Bars
From peetabear 14 years agoIngredients
- 1 1⁄3 cups gluten-free rolled oats or 1 cup quinoa flakes shopping list
- 1⁄2 cup millet flour or sorghum flour shopping list
- 1⁄2 cup Montina or sorghum flour shopping list
- 1⁄2 cup plus 2 tablespoons white or brown rice flour shopping list
- 1⁄2 cup tapioca starch or cornstarch shopping list
- 1⁄2 cup mesquite flour or teff flour shopping list
- 1 1⁄2 teaspoons xanthan gum shopping list
- 1⁄2 teaspoon salt 1 teaspoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 1⁄2 teaspoons cinnamon shopping list
- 1 2⁄3 cups light brown sugar, not packed shopping list
- 2⁄3 cup canola oil or other vegetable oil shopping list
- 2 eggs shopping list
- 4 tablespoons maple syrup shopping list
- 2 teaspoons vanilla extract shopping list
- 2⁄3 cup raisins, soaked in warm water shopping list
How to make it
- 1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan.
- 2. In large bowl, combine dry ingredients (first 12 listed).
- 3. In medium bowl, combine vegetable oil, eggs, maple syrup and vanilla.
- 4. Add wet ingredients to dry mixture and mix with a fork or wooden spoon until blended.
- 5. Drain raisins, reserving 1⁄4 cup liquid. Fold raisins into batter. Add reserved liquid, a little at a time until batter is smooth. Batter will be thick.
- 6. Spread batter into prepared baking pan. Bake 20 to 25 minutes until golden.
- 7. Cool on wire rack. Cut into bars or squares. To store, wrap and freeze
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- TIP Montina is available at www.amazinggrains.com.
- Mesquite flour is available at www.casadefruta.com.
- Glutenfree oats are available at www.bobsredmill.com.
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