GFDF Breakfast Bars

I made these tonight, because, to my dismay, none of our local stores had quinoa flakes. Annoying, right!? So I thought, well, heck, I'll sub in some GF rolled oats and see what happens. Sure. Whatever.

I'm very PROUD to say they DID turn out well! I altered the recipe a bit, but I ate the crumbly leftovers in the pan for a taste and if you add some butter to a slightly warmed bar, holy crap, I can only imagine the yumminess that my toddler and I are in for tomorrow morning!

Ingredients:
1    cup    brown rice flour   
1    cup    hazelnut flour (or almond flour), packed   
1    cup    quinoa flakes/gluten free rolled oats  
2    tsp.    gluten free baking powder   
2    tsp.    ground cinnamon    
3/4 tsp.    salt   
1/2 tsp.    ground ginger   
3              large eggs (or egg replacer to replace the same number of eggs)   
1/2 cup    maple syrup   
1/4 cup    coconut oil (or oil of choice)   
1    tsp.    gluten free vanilla extract   
1    tsp.    gluten free almond extract   
2.5 tbl.    almond milk or gluten & dairy free  milk substitute of choice, or more as needed   
1/2 cup    dried cherries   
1/3 cup    gluten & dairy free chocolate chips (I add more...shhhhh!)   
           
Directions:           
"Preheat oven to 350 degrees F.  Line a 9x9 pan and grease well. You can also line with parchment should you so choose.

I did this portion in my mixer. In your mixing bowl, whisk together dry ingredients- brown rice flour, nut flour, quinoa flakes/rolled oats, baking powder, cinnamon, sea salt, and ginger.  Add eggs, maple syrup, oil, vanilla and almond extracts, beating to combine.  Add almond milk one tablespoon at a time, until the batter becomes smooth.  Add dried cherries and dark chocolate chips to batter.  Mix to combine.

Spread batter into prepared baking pan and smooth the surface. Place the pan in the middle of the pre-heated oven and bake until golden and set - about 20 to 23 minutes with quinoa and 30-33 minutes with rolled oats until the top and the center are firm. Insert a thin knife to check if bars are baked thoroughly. Just check and monitor carefully. I kept sticking a toothpick in and adding a few minutes since the original directions said 20, but mine ended up around 30.

Cool bars on a wire rack. Using a thin sharp knife, cut into squares. You can eat them all or freeze them and save them for later :)

YUM YUM YUM!