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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Raspberry Oat Bars


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 Recipe Information  
Category: Snacks
# of Servings: 24
Recipe Entered By: melkorey
Recipe Created By: Melanie Carver

 
 
 Ingredients  
12  ounce bag  frozen raspberries
1/3+1/4  cup  evaporated cane juice crystal (aka Sucanat or organic sugar)
1/4  cup  tapioca starch
3/4  cup  sorghum flour
3  cups  whole oats
1  tsp  xanthan gum
1  tsp  baking soda
1/4  tsp  salt (optional)
2  Tbsp (heaping)  vanilla rice protein powder (optional)
2  Tbsp  oil
1  Tbsp (heaping)  brown rice syrup
1/4  cup  organic applesauce
1  tsp  lemon juice

 
 
 Instructions  
Preheat oven to 350 F. Lightly oil a baking pan and set aside.

First, start the raspberries: in a saucepan over medium heat, add the 12 ounce bag of frozen raspberries and 1/3 cup sugar.

Next, in a bowl, first mix the dry ingredients: tapioca starch, sorghum flour, xanthan gum, baking soda, salt, rice protein powder, whole oats, and the final 1/4 cup sugar.

Then, add the wet ingredients: oil, rice syrup, applesauce. Then remove the raspberries from the stove and pour them into the bowl also (liquid and all). The last ingredient to add is the lemon juice.

With a large spoon or spatula, mix the ingredients all together by hand until it forms a large ball of "dough".

Dump the ball into your oiled pan and press it down to spread it out evenly in the pan.

Bake for approximately 35 minutes (edges start to brown) for soft, chewy bars; or 40 minutes for crunchier bars.

Remove from oven and let cool. Cut approximately 20 bars and remove from the pan. Cool completely on a cooling rack. Once cool, transfer to ziplock bags or sealed containers. To keep soft, store at room temperature.

 
 
 Comments  
Copyright Melanie Carver 2006.

 
 
 Substitutions  
I use McCann's Irish oats or GlutenFreeOats.

Raspberries can be substituted with frozen strawberries or blueberries.

Evaporated cane juice crystals can be interchanged with regular sugar.

Tapioca starch can be substituted with any other starch (except potato starch).

Sorghum flour can be substituted with millet or rice flour. Amaranth flour will make these a little more chewy/gummy and add protein and iron.

Rice protein powder is optional. You can substitute quinoa flour or just leave it out.

Rice syrup can be substituted with any liquid sweetener such as agave nectar.

Vinegar can be used in place of lemon juice.

Xanthan gum can be substituted with guar gum.

 
 
 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  
 Other

 
 
 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.

 

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Page last updated 02/15/2014