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Makes
16
Author Notes
A grain free, vegan, & gluten free cookie bar that’s healthy adequate to love for breakfast, but decadent adequate for dessert. The cashew flour adds a level of complexity that’s reasonably unexpected. You get a microscopic impress of saltiness from the cashews that complements the beauty from the agave/honey and chocolate chips. And by the utilization of chia seeds as an different of eggs, you get to model the batter sooner than baking to be certain all the things tastes honest appropriate. —kris c.
Substances
2 tablespoons
chia seeds
6 tablespoons
water
2.5 cups
cashew flour
1 teaspoon
baking soda
1/8 teaspoon
salt
1 tablespoon
pure vanilla extract
2 tablespoons
milk (nut or dairy free milk for vegan bars)
1/4 cup
coconut butter (cocoa coconut butter would possibly maybe maybe merely even be outmoded)
4-5 tablespoons
agave or honey (agave for vegan bars)
1/2 cup
chocolate chips (dairy-free chips for vegan bars)
Directions
- Mix chia seeds and water in bowl and station apart to let it thicken into gel (roughly 10 minutes). Right here is the egg replacer.
- Preheat oven to 350F.
- In a mountainous bowl, mix cashew flour, baking soda, & salt.
- Once the chia seeds have gelled, add vanilla, milk, coconut butter, and honey (or agave). Inch to mix.
- Add the chia combination into the dry substances and slide till blended. At this point you would possibly maybe maybe be at liberty to model to make sure you’re satisfied with the beauty level.
- Pour mix accurate into a greased 8×8 in sq. pan or two loaf pans. Unfold till roughly 1/2 jog thick.
- Bake 15 minutes or till golden brown.
- Enable to wintry sooner than reducing.
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