Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

250 calories; protein 8.1g; carbohydrates 36.2g; fat 9.7g; cholesterol 20.5mg; sodium 97mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/28/2015
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. Read More