Gluten Free Power Flour Bars
By Susan Arruda
YIELD: 15 bars
1/2 cup brown rice flour
1/2 cup chick pea flour or garbanzo-fava bean flour
1/2 cup quinoa flour
1/2 cup potato starch
1 1/3 cup Certified Gluten-Free Rolled Oats
1 tablespoon Chia Seeds
1 teaspoon xanthan gum
1/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder*
1 teaspoon ground cinnamon spice
1/4 teaspoon ground ginger spice
2 free-range/free run eggs
1/2 cup packed brown sugar
1/4 cup high quality cooking oil
1/4 cup blackstrap molasses
2 tablespoons agave nectar or maple syrup (I used one of each)
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
Optional: add 1 cup of your choice of dried fruit and/or nuts. E.g. raisins, papaya, ginger etc…
*Gluten Free notes for above noted ingredients: Some baking powders contain wheat starch, which will be specified on the label. Gluten free baking powder is available. (I located some at Bulk Barn in Toronto, Canada) If you cannot find any, here is an alternative: Sift together 2 tsp. cream of tartar, 2 tsp. cornstarch or arrowroot starch and 1 tsp. baking soda and stir to combine. Make only small amounts and store in an airtight container.
Combine dry and wet ingredients in separate bowls. Add dry ingredients to wet ingredients and stir to combine. Add dried chopped ginger or selected dried fruit of choice.
Preheat the oven to 350ºF. Line a 11×13-inch baking pan with parchment paper.
Bake for approximately 15 minutes or until lightly browned or a toothpick inserted in the middle comes out dry.