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Snack Bars




Source of Recipe


Marcie Dingerson


Recipe Introduction


Living Without Magazine


List of Ingredients




1 1/3 cups gluten-free rolled oats or 1 cup
quinoa flakes
1 cup sorghum flour
3/4 cup white or brown rice flour
1/2 cup tapioca starch/flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 2/3 cups light brown sugar, not packed
2/3 cup canola oil or other vegetable oil
2 eggs
4 tablespoons maple syrup
2 teaspoons vanilla extract
2/3 cup raisins, soaked in warm water



Recipe



Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan.

In large bowl, combine dry ingredients.

In medium bowl, combine vegetable oil, eggs, maple syrup and vanilla.

Add wet ingredients to dry mixture and mix with a fork or wooden spoon until blended.

Drain raisins, reserving 1/4 cup liquid. Fold raisins into batter. Add reserved liquid, a little at a time until batter is smooth. Batter will be thick. Spread batter into prepared baking pan.

Bake in preheated oven 20 to 25 minutes until golden.
Cool on wire rack. Cut into bars or squares. To store, wrap and freeze.

Makes about 24 Bars.