Post by Loupy on Oct 3, 2015 1:44:54 GMT -7
Lemon Blueberry Snack Bars
By: Linda Etherton @ glutenfreehomemaker.com/
These Gluten-Free Lemon Blueberry Snack Bars were inspired by Pamela’s Whenever Bars. My family enjoys the oat-based bars and find that they are a filling snack. Lemon-blueberry is their favorite flavor, so when my college commuting son needed more on-the-go snack options, I decided to make something similar.
Besides wanting to save money with a homemade recipe, I also need to avoid all gums for him. These are not as soft and cookie like as Whenever Bars, but they do have the same flavors. They are more like a granola bar, but not exactly that either.
I wrap these up in wax paper for my son to easily eat between classes, and he says they hold together well enough. I have not tried this with xanthan gum. It would probably work in place of the psyllium husk, or you could possibly make it without either.
INGREDIENTS
1 cup gluten-free oats (regular or quick)
½ cup rice flour (white or brown)
¼ cup tapioca starch or flour
¼ cup coconut sugar
½ teaspoon psyllium husk
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 large egg, lightly beaten
½ teaspoon lemon extract
½ teaspoon vanilla extract
¼ cup melted coconut oil
2 Tablespoons honey
½ cup dried blueberries
INSTRUCTIONS
Preheat oven to 350 degrees F and grease and 8 x 8 inch baking pan.
In a bowl, mix together the oats, rice flour, tapioca starch, coconut sugar,phyllium, baking soda, salt, and cinnamon.
Add the egg, extracts, oil, and honey.
Stir together until all the flour is moistened.
Fold in the blueberries.
Spread evenly in the bottom of the prepared baking pan.
Bake for 15 minutes.
Remove the pan and place on a cooling rack.
Cool completely before cutting into bars.
NOTES
This recipe can be doubled and baked in a 9 x 13 inch pan.
By: Linda Etherton @ glutenfreehomemaker.com/
These Gluten-Free Lemon Blueberry Snack Bars were inspired by Pamela’s Whenever Bars. My family enjoys the oat-based bars and find that they are a filling snack. Lemon-blueberry is their favorite flavor, so when my college commuting son needed more on-the-go snack options, I decided to make something similar.
Besides wanting to save money with a homemade recipe, I also need to avoid all gums for him. These are not as soft and cookie like as Whenever Bars, but they do have the same flavors. They are more like a granola bar, but not exactly that either.
I wrap these up in wax paper for my son to easily eat between classes, and he says they hold together well enough. I have not tried this with xanthan gum. It would probably work in place of the psyllium husk, or you could possibly make it without either.
INGREDIENTS
1 cup gluten-free oats (regular or quick)
½ cup rice flour (white or brown)
¼ cup tapioca starch or flour
¼ cup coconut sugar
½ teaspoon psyllium husk
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1 large egg, lightly beaten
½ teaspoon lemon extract
½ teaspoon vanilla extract
¼ cup melted coconut oil
2 Tablespoons honey
½ cup dried blueberries
INSTRUCTIONS
Preheat oven to 350 degrees F and grease and 8 x 8 inch baking pan.
In a bowl, mix together the oats, rice flour, tapioca starch, coconut sugar,phyllium, baking soda, salt, and cinnamon.
Add the egg, extracts, oil, and honey.
Stir together until all the flour is moistened.
Fold in the blueberries.
Spread evenly in the bottom of the prepared baking pan.
Bake for 15 minutes.
Remove the pan and place on a cooling rack.
Cool completely before cutting into bars.
NOTES
This recipe can be doubled and baked in a 9 x 13 inch pan.
