Gluten Free - Eggless Hypoallergenic Granola Bars

I absolutely LOVE when I have clients who teach me so much. This client has extensive food allergies/intolerances (to eggs, gluten containing foods, most nuts, most fruits, meat except for pork etc.). Very difficult. So she asked me to find recipes and prepare for her a weeks worth of fast, portable goodies for her and her children! So much fun!!! The healthy fats contained in this recipe, including coconut oil and sunflower seeds, along with cinnamon, are amazing blood sugar regulating foods! Here is my super easy, nutritious and flavorful granola bar, fresh out of the oven!

Ingredients:

·         3 cups of pre-cooked quinoa (1 cup of dry quinoa with 2 cups of water cooked for             30 minutes)
·         1 cup of amaranth flour
·         1/3 cup of shredded unsweetened coconut
·         1/3 cup of raw sunflower seeds
·         2 Tbsp soft coconut oil
·         2 Tbsp homemade apple sauce
·         1/2 tsp of sea salt
·         dash of cinnamon
·         2-3 Tbsp of raw honey or local maple syrup
          3/4 1 cup of Coconut Milk

Directions:

Mix all of the above ingredients in a large mixing bowl. Use 3/4 cup of coconut milk to moisten it all up, but if your quinoa was a little dry to start you may need to add another sprinkle of milk to make it smooth. Your goal is a thick biscuit-like textured batter or a thick cracker batter. Then spread the batter over a parchment-papered 11x15 baking cookie sheet. Spread like you are spreading a thick cake batter. Make sure to smooth out the top how you like it because when you bake it it will look that way when it is done. Spread thin and bake in a preheated 350 degree oven for 30 minutes. Or you can make it a touch crispier if you bake it on a lower temp of 275 for 45-50 minutes. Bake, cool and then cut in square-sized bars. You should get about 20-24 bars from this recipe spread over a 11x15 cookie sheet.

Enjoy!!!

-Gut Instincts