Subscribe
Give a Gift
Back Issues
Past Articles
Recipes
Products
Retailers
Resources
Events
Letters
Advertise
Contact
Customer Service

Sign Up for Free Recipe of the Week E-letter Email:

Vegan Fruit Bars
makes 12 bars

These bars are great for a day trip. They’re also delicious served with a cup of coffee or tea.

¾   cup of gluten-free flour blend (recipe below)
1    cup toasted quinoa flakes or gluten-free oats
¼   cup date sugar
½   teaspoon baking powder
1    teaspoon cinnamon
¼   cup maple syrup or agave
¼   cup oil of choice
1    egg or flax gel (recipe below)
1    teaspoon of vanilla
1    pears, peeled and coarsely grated        
½   cup chopped dates or dried apricots
¼   cup chopped almonds, lightly toasted (optional)
¼   cup hulled pumpkin seeds, lightly toasted
2-3 tablespoons sesame seeds

1. Preheat oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan with parchment paper.
2. Mix together flour blend, toasted quinoa flakes or oats, sugar, baking powder and cinnamon.
3. Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds and pumpkin seeds. Stir until well combined.
4. Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
5. Bake for 35 to 40 minutes or until done. Cool. Cut into 12 bars.  Store in an air-tight container in the refrigerator.

Mix It Up!                                   
Gluten-Free Flour Blend      

¾   cup fine brown rice flour          
¼   cup sweet rice flour                  
¼   cup tapioca starch                    
¼   cup sorghum flour                    
¼   cup teff flour   

Whisk all flours together.  Store in the refrigerator until used.           
Ingredients are available at www.bobsredmill.com       

For more recipes, click here to order one of our cookbooks.