Healthy, energy-packed, honey-sweetened, gluten-free bars. Great as breakfast bar or snack!

25 mins
1 hr 5 mins
1 hr 30 mins
Max Servings:



  • Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.

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  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

  • Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.

  • Bake in preheated oven until edges are golden brown, about 20 minutes.

Cook's Note:

Make sure all the water is absorbed into rice, possibly adding an additional 1 or 2 tablespoons water if it seems too dry.

Nutrition Facts

249.8 calories; 8.07 g protein; 36.16 g carbohydrates; 3.74 g dietary-fiber; 19.03 g sugars; 9.66 g fat; 2.16 g saturated-fat; 20.46 mg cholesterol; 37.85 IU vitamin-a-iu; 3.83 mg niacin-equivalents; 0.18 mg vitamin-b6; 0.93 mg vitamin-c; 21.88 mcg folate; 64.93 mg calcium; 2.16 mg iron; 59.57 mg magnesium; 231.48 mg potassium; 97.01 mg sodium; 0.16 mg thiamin; 86.92 calories-from-fat; 54 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat

Reviews (1)

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1 Ratings
  • 2 Rating Star 1
I am always looking for breakfast food as I am allergic to eggs gluten dairy and soy. I gave this recipe a try. Here are my recommendations: Use rice you've already cooked (maybe left over) as the water to rice ratio in this recipe produces dry rice. Also recommend using a GF flour blend rather than just one GF flour. Also recommend adding some xanthan gum. The recipe turned out very crumbly and didn't hold together. Overall I thought flavor was lacking and the consistency was dry. The good part is 8 grams of protein in the recipe per serving.