Gluten-Free Milestone Snack Bars

Makes 24 Bars

Here’s a wholesome bar that’s packed with fiber and nutrients. Enjoy it as a quick breakfast food or snack.

1⅓ cups gluten-free rolled oats or 1 cup quinoa flakes
½ cup millet flour or sorghum flour
½ cup Montina or sorghum flour
½ cup plus 2 tablespoons white or brown rice flour
½ cup tapioca starch or cornstarch
½ cup mesquite flour or teff flour
1½ teaspoons xanthan gum
½ teaspoon salt 1 teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons cinnamon
1⅔ cups light brown sugar, not packed
⅔ cup canola oil or other vegetable oil
2 eggs
4 tablespoons maple syrup
2 teaspoons vanilla extract
⅔ cup raisins, soaked in warm water

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

2. In large bowl, combine dry ingredients (first 12 listed).

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

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

5. Drain raisins, reserving ¼ cup liquid. Fold raisins into batter. Add reserved liquid, a little at a time until batter is smooth. Batter will be thick.

6. Spread batter into prepared baking pan. Bake 20 to 25 minutes until golden.

7. Cool on wire rack. Cut into bars or squares. To store, wrap and freeze.

TIP Montina is available at www.amazinggrains.com.

Mesquite flour is available at www.casadefruta.com.

Glutenfree oats are available at www.bobsredmill.com.