Recipes

River Bars

This is a version of our power bar recipe that lacks gluten, dairy, soy, and tree nuts (except for coconut). It is quite food-allergy-friendly and useful to bring as a snack to a potluck.

Note: your chocolate chips might contain soy lecithin.

Preheat the oven to 350 degrees.

Add to a large bowl (or mixer):

3 eggs
1/2 cup sugar
1 cup applesauce
2 Tbsp olive oil
1 tsp vanilla extract

Mix well, then add:

1 cup teff flour
1 cup garbanzo bean flour
1/2 cup coconut flour
1 cup chocolate chips
1 cup frozen blueberries
1/2 cup dried cranberries
1/2 cup flax seed meal
1 tsp xanthan gum
1 tsp baking powder
3/4 tsp salt

When adding the dry ingredients, make sure then xanthan gum does not get wet until you really start mixing.

Mix well.

Bake as a bar cookie on an 11" by 17" cookie sheet or jelly roll pan (a cookie sheet with walls), or for slightly thicker bars use a 9" by 13" pan. Either spray with oil or use a silicon baking mat.

Baking is done when it becomes firm and browns underneath (about 27 minutes). Cut into the desired number of servings.

We cut the bar cookie into thirty squares that are 2.5" on a side. Nutritionally they resemble slightly fatty cereal or oatmeal. Each square has 126 calories. Those are from 5 grams of fat (35% of its calories), 19 grams of carbohydrates (54% of its calories), and 4 grams of protein (11% of its calories). Each square has 4 grams of fiber.