It is a very good bar recipe that is a bit like cake but not as sweet, great anytime with a coffee or tea but kids will enjoy it too.
2tbsp. (30ml) of organic grounded flax seeds
6 tbsp. (90ml) of water
1/3 cup (83ml) organic sorghum flour
1/3 cup (83ml) of organic oatmeal flour
3tbsp. (45ml) of organic tapioca starch
3tbsp. (45ml) of organic arrowroot starch
1/2 cup (125ml) of quinoa flour
3/4 cup (187.5ml) of coconut flour
2tsp. (10ml) of xanthan gum
2/3 cup (160ml) of organic cocoa powder
1 tsp. (5ml) of baking soda
2 tsp. (10ml) of baking powder
a pinch of salt
1/2 cup (125ml) of organic brown sugar
1/3 cup (83 ml) of organic sunflower oil
2/3 cup (160 ml) of almond milk
1tsp. (5ml) of apple cider vinegar
1 tsp. (5ml) of vanilla
2 mashed bananas
1/2 cup (125ml) of organic walnuts
1/4 cup(62.5ml) of dried organic cranberries
1/3 cup (83 ml) of organic sesame seeds
1/2 cup (125ml) of organic amaranth puffs
Preheat you oven to 375º.
In a small bowl, combine the grounded flax seed and the water and let it stand for 10 minutes until it get thick like eggs.
In a medium bowl, put together the sorghum flour, the oatmeal flour, the quinoa flour, the tapioca starch, the arrowroot starch, the coconut flour, the xanthan gum, the cocoa powder, the baking soda, the baking powder, the salt and the brown sugar.
In an another bowl, mix the bananas, the sunflower oil, the almond milk, the vinegar, the vanilla.
When it’s all well blended, add the flour mix, the walnuts, the cranberries and the amaranth puff.
On a cookie sheet, spread the dough evenly. Use your hands, it will be easier. Than to make sure it was the same thickness everywhere, about an inch (1″), I used a pie dough roller.
Put it in the oven for about 20 minutes.
When you remove it, let it cool for about 5 minutes before you cut. Place the piece on a wire rack to finish the cooling.