These are super simple and wholesome snacks to take with you when you are on the go.
By Chef Colombe
1½ cups gluten-free flour blend
1 cup toasted quinoa flakes or gluten-free rolled oats
¼ cup date sugar
1 teaspoon aluminum-free baking Powder
1 teaspoon cinnamon
¼ cup maguey sap or coconut nectar
¼ cup oil of choice (I used grape seed)
1 egg or flax egg
1 vanilla bean, scraped
2 pears, peeled and coarsely grated
¼ cup chopped dates
¼ cup chopped raw almonds, soaked overnight, lightly toasted, and salted
¼ cup salted pumpkin seeds, toasted
2–3 tablespoons sesame seeds
- Preheat oven to 350°F. Lightly grease and line baking pan with parchment paper.
- Mix together gluten-free flour blend, toasted quinoa flakes or rolled oats, date sugar, Baking Powder, and cinnamon.
- Stir in maguey sap or coconut nectar, oil, egg or flax egg, and vanilla. Add pears, dates, almonds, and pumpkin seeds. Stir well to combine.
- Spread mixture into prepared pan. Sprinkle with sesame seeds.
- Bake for 35–40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.
Variations: this is a great recipe. I make them all the time, keep them individually wrapped in the freezer, and have a grab-and-go breakfast. I use apricots with almonds. When I use sugar-free, organic dried cranberries, I switch to pecans and substitute orange oil for the vanilla. Once, I had only one pear, so I also used an apple and walnuts.