Gluten Free Bars – Apple Walnut (Sugar-Free)

Ingredients:

Dry Ingredients:
• 3/4 cup (97 g) buckwheat flour (Bob's Red Mill brand is made in a facility that processes wheat.)
• 1/3 cup (47 g) amaranth flour
• 1/4 cup (33 g) teff flour
• 2 1/2 Tablespoons flax seed meal
• 2 teaspoons gluten-free baking powder
• 1 1/3 teaspoons ground cinnamon
• 3/4 teaspoon guar gum
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon stevia
Wet Ingredients:
• 2 large eggs
• 2/3 cup applesauce, unsweetened
• 1/2 cup almond milk, unsweetened
• 2 Tablespoons unsulphured molasses
• 20 drops liquid stevia
For the Addins
• 1 red apple, small (6 oz.), chopped = 1 cup
• 1/2 cup dried cranberries* (or other dried fruit)
• 1/3 cup walnuts, chopped (or your favorite nuts)
For the Optional Coating
• 1/8 teaspoon guar gum
• 2 teaspoons filtered water

Instructions:

1. Lightly oil an 8 x 8-inch baking pan (I used glass) with parchment paper or Martha Wrap so that 2 of the sides hang over, making easy to lift out. Oil the parchment paper.
2. To the bowl of your food processor add dry ingredients. Mix until well blended, scraping bottom of bowl once.
3. Preheat oven to 325°F for glass container; 350°F for metal
4. Add wet ingredients and pulsate until well blended.
5. Add dried fruit, nuts and chopped apples. Using the paddle tool of your mixer, or by hand, fold in the addins.
6. Add the dough to the prepared pan; add drops of filtered water on top; and spread evenly with a rubber spatula. Bake approximately 35 minutes or until toothpick clean in the center and firm.
7. With a knife, loosen the edges of the pan where necessary and transfer it to a cooling rack. Once cooled, cut in desired sizes.
8. Because the top has a dried appearance, you may wish to glaze the top by mixing the guar gum and water, stir, and baste on top of each piece.
9. Store in an air-tight container on your countertop for several days; or wrap each piece individually and freeze.

Tips

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