It’s day 2 of the 7 days of Chickpea Flour Cookies!
Let’s face it: we all need plenty of energy this month. Visits from and with family and friends, wrapping gifts, decorating the house, baking, cooking, cleaning and celebrating, oh my! Add to that, it’s chilly in most parts of the country, including right here in Texas.
So allow me to humbly propose adding at least one batch of granola bars to your holiday cookie-baking list. They will power you through countless tasks on your to-do list (plus, they are an easy way to justify eating more baked goods all month long!).
These particular bars are gluten-free and vegan, but their most important qualities are great flavor, crunchy texture, and versatility (i.e., eat them for breakfast, snack or as dessert, vary the flavor and add-ins, etc).
They get a protein boost from chickpea flour, which also helps to hold them together. Chickpea flour can be used as an egg substitute in a wide variety of vegan recipes, and that same binding power is at work here.
These make a terrific gift, too–it makes a lot of bars, so you can give some away and save a few for yourself. Happy baking!
- 3 cups old-fashioned rolled oats (GF as needed)
- ¾ cups crispy rice cereal (GF as needed)
- ⅔ cup chickpea flour
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ⅔ cup brown rice syrup (or honey, if not vegan)
- ⅓ cup melted coconut oil
- ¼ cup coconut sugar or packed brown sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
- In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together brown rice syrup, coconut oil, coconut sugar and vanilla until blended,
- Add brown rice syrup mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Lightly spray a piece of parchment paper with nonstick cooking spray; place on top of oat mixture and very firmly press down to compact into pan.
- Bake in preheated oven for 20 to 25 minutes or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into 18 bars. Remove to a cooling rack to finish cooling completely. Store in an airtight container.