Naturally gluten-free bars are just as tasty
Some people need to avoid gluten for medical reasons, others do it as a way to eliminate processed wheat from their diet. In any case, energy bars without gluten can serve you just as well as those regular ones, and they are easy to make. You don’t need to look for fancy deproteinized replacement flours, there are plenty of naturally gluten-free flours that are nutritious and minimally processed. One of the best ingredients to use instead of wheat is pumpkin. It contains complex carbs, a lot of fibre, and plenty of vitamins and minerals. Other good options are coconut flour, almond flour, tapioca, or plantains.
Recipe: Gluten-Free Chocolate Chip Pumpkin Bars
This recipe uses pumpkin, a naturally gluten-free ingredient, as the main source of complex carbs. If you don’t like pumpkin, you can replace it with adding more of the tapioca, almond, and coconut flours that are in the recipe already. This recipe makes 16 bars, the prep time is 10 minutes, and cooking time about 30 minutes. Quick and easy!
¾ cup pumpkin puree
½ cup butter or ghee or coconut oil, melted
1 egg, whisked
1 teaspoon vanilla extract
1 cup almond flour
¼ cup tapioca flour
1 cup coconut sugar
1 tablespoon pumpkin pie spice
½ cup dark chocolate chips
1. Preheat oven to 175 °C (350 F).
2. Grease a glass baking dish with ghee, coconut oil, or butter.
3. Mix all ingredients in a large bowl until well combined.
4. Pour mixture into baking dish.
5. Bake for 30 minutes or until a toothpick comes out clean.
6. Let cool for 10 minutes before cutting and serving.