April 27, 2012
Gluten Free Coconut Chocolate Bars
Guest post by Marnely Rodriquez-Murray, author of the blog, Cooking with Books. These are great energy bars, as well as an extra side to your breakfast! Frost them with your favorite nut butter and you've got a great afternoon snack! Ingredients (Makes 10 small-square bars) 1 cup rolled oats 1/2 cup oat flour 1 medium carrot, shaved 1 tsp vanilla paste 1/4 cup raw sugar 1 tbsp curd/jam/jelly* 1 large egg 2 tbsp golden flax seeds 1/4 cup coconut oil 1/4 cup chocolate chunks Directions 1. Stir all ingredients together until incorporated. 2. Pour into pan greased with coconut oil 3. Bake for 30 minutes or until golden brown. Cool; cut into squares. Enjoy! *Jam/Curd: I added an organic Cranberry-Orange Curd I had in the fridge. For flavor, for moisture, and for fun. You can add any jam you have in the fridge or just add a little more coconut oil to replace the moisture. Substitutions These bars are gluten-free and dairy-free but can easily be adapted to become: Vegetarian: Remove egg and replace with flax seed paste. Sugar-Free: Use dark chocolate chunks and replace raw sugar with agave. Also use sugar-free jam/jelly. About the Author: Marnely Rodriguez-Murray is currently a freelance food writer and professional baker, living on Martha's Vineyard. She was born and raised in Dominican Republic, so her food is influenced by tropical flavors and intense combinations. Her blog, Cooking with Books, shares with readers the latest cookbooks in the market, recipes for the home cook, and more!