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Way back, Geoff brought us a version of this recipe from Natural Health magazine. We played around with it, and finally came up with this, which we’ve been making for years now. Can these bars be gluten-free?* You bet! In fact, our kitchen has figured out how to make most of our treats gluten-free for birthdays, holidays, family get-togethers, or Random Nights of Indulgence.
Yes, feel free to order (please give us a week’s notice) our pumpkin maple cake, vegan chocolate or carrot cake in our gluten-free versions for those you love.
9x13 inch pan. Cut into 16 bars.
| 3 cups organic rolled oats* | 2 cups organic chocolate chips |
| 2 cups organic whole wheat pastry flour* | 1 cup organic canola or other oil |
| 1 tsp sea salt | 1 cup grade B maple syrup |
| ½ tsp baking soda | 4 tsp pure vanilla extract |
| 2 cups sliced almonds |
Preheat the oven. Grease the baking pan with a mixture of liquid lecithin and oil, Spectrum spray, or whatever you have handy. In a large bowl, mix all the ingredients together. Spoon into the pan and flatten using your hands. (It’s a lot less sticky if you wet your hands first!)
Bake in preheated oven for 25 minutes, until lightly browned. Remove and let cool slightly. Cut into sixteen bars. Eat with joy.
*Feel free to use your favorite gluten-free baking mix instead of whole wheat pastry flour. With regard to oats, recent studies seem to indicate that moderate amounts of oats in an otherwise gluten-free diet do no harm. You can also use quinoa or rice flakes instead of oats.