Coconut Flour & Oatmeal Currant Bars
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Recipe type: snack, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
gluten free oatmeal currant bars, soft and chewy- they make a perfect after-school snack or breakfast.
Ingredients
  • 1½ cup rolled oats, certified gluten free
  • ⅓ cup coconut flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt
  • 6 Tablespoons unrefined coconut oil (~1/3 heaping cup)
  • ⅓ heaping cup packed light brown sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ⅓ cup currants
Instructions
  1. Preheat oven to 350 degrees. In a small bowl combine oats, coconut flour, cinnamon, baking soda and salt. Stir to combine.
  2. In a large bowl, cream together the coconut oil and brown sugar on medium-low speed of an electric mixer (it's ok if there are a few small lumps). Add eggs and vanilla and continue to mix on low speed until light and fluffy.
  3. Stir in dry ingredients and mix until combined. Stir in currants. Transfer mixture to a prepared 8x8 baking dish that has been lined in wax or parchment paper and coated in cooking spray. Spread mixture and pat it down using your hands or a wooden spoon. Bake for 18-20 minutes or until lightly browned. Let cool on a rack for ~10 minutes. Cut into bars.
Notes
You don't have to use unrefined coconut oil but it has more of a coconut flavor.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/coconut-flour-oatmeal-currant-bars/