Wednesday, December 16, 2009
Sweet and Salty
I thought I might share one of my most favorite recipes. Its great for either a dessert or a breakfast, loaded with quinoa flakes and freeze dried raspberries. I love the "Just Tomatoes" brand of freeze dried raspberries. They turn out crunchy like wafer cookies. Delicious. Plus, they have all of their vitamins and fiber with no added sugar. I buy my Quinoa flakes at Loma Linda Market. Quinoa is a great source of fiber, as well as being a power grain which is very high in protein.
Quinoa Raspberry Bars
Preheat the oven to 350 degrees.
Whisk together these dry ingredients:
1 c. sorghum flour
1/2 c. buckwheat flour
1/2 c. tapioca starch flour
1 c. quinoa flakes
1 tsp xanthan gum
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp Corn-Free baking powder
1 tsp cinnamon
1/2 tsp allspice
1 2/3 c. brown sugar
3/4 c. Splenda
3/4 c. brown sugar
Mixed together first
In a large measuring cup blend:
2/3 c. olive oil
2 Tbs molasses
2 tsp vanilla extract
Combine the wet and dry ingredients with a sturdy spoon until you get a sticky batter.
Add in 2 eggs.
Mix until combined.
Add in: 1/2 c. chocolate chips, either Allergen Free or a Dark or Bittersweet will work
1/2 c. freeze dried Raspberries (broken up)
I like to use the Just Raspberries brand.
Line an 11x13 pan with parchment paper. Press batter evenly into pan. Bake for 20-25 minutes. Allow to cool.
These bars have a perfect balance of sweet and salty. Not to choclate-y, but just enough chocolate to satisfy most women. :)They kind of taste like peanut butter, but of course there are no nuts in this.
BTW My mom looooooooves these.
Later I'll take a picture to post.
Check this and other great recipes out at Gluten free Homemaker.