January 8, 2014

Mrs. Field's Gluten Free Protein Cookie Bars

1 can S & W Cannellini Beans, drained and rinsed
3/4 cup Bob's Red Mill Gluten Free Oats
1/4 cup Almond Flour or 1/4 cup sliced almonds - process until flour consistency in a food processor or blender
3 Eggs - for egg free use 1/2 cup applesauce plus 2 tsp baking powder
1 tsp Baking Powder - aluminum free
1/4 tsp Baking Soda
Dash Sea Salt
3/4 cup Organic Coconut Sugar
1 1/2 Tb Organic Coconut Oil
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips or Enjoy life gluten free, dairy free, chocolate chips
For chocolate free use 1/2 cup raisins

 Preheat oven 350 degrees Grease a 9 x 13 oblong cake pan

Put 1/4 cup gluten free oats in a blender, food processor, or magic bullet and process until consistency of flour. Place in a bowl and add almond flour, baking powder, baking soda, and sea salt. Mix with a spoon to blend.
Place eggs in a blender or magic bullet and process until smooth. Pour in beans and puree. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in coconut oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  remaining 1/2 cup oats and chocolate chips or raisins. (I found it easier to pour the mixture into a bowl and then mix in the remaining oat and chocolate chips)
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool 1/2 hour and cut into bars. Makes 24 to 30 bars


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