Antioxidant Blast Bars
Antioxidant Blast Bars
By Debbie Adler, author of Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery, www.sweetdebbiesorganiccupcakes.com
Servings
25
Ingredients
- 4 cup gluten-free oats
- 3/4 teaspoon stevia powder
- 1 cup goji berry powder
- 1/2 cup coconut nectar
- 1 cup raw pumpkin seeds, roughly chopped
- 1 1/2 teaspoon guar gum
- 1 cup coconut oil
- 1 cup fresh or frozen (thawed) blueberries
- 1/4 teaspoon fine sea salt
- 1 3/4 cup all-purpose gluten-free flour
Directions
- Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, with a little extra over the sides.
- Mix together the oats, flour, goji berry powder, pumpkin seeds, guar gum and salt in a large bowl.
- Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia and stir to combine. Pour the coconut oil mixture into the oats mixture and mix well. Fold in the blueberries.
- Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.
- Bake for 25 to 30 minutes, or until the oats are a light golden brown and look dry. Rotate the pan from front to back halfway through baking.
- Remove the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.
- Transfer the parchment paper to a cutting board and cut into 25 bars.
- Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.