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Monday, September 15, 2014

Lunchbox-Friendly Chocolate Chip Toffee Oatmeal Squares (Gluten-Free & Vegan)


Good morning!

How was your weekend?

I am eating my beret right now because I had an amazing time in Quebec!  Guess I shouldn't have been so grumpy.  I'll recap the whole thing for you tomorrow.

For now, I'll share a tasty little recipe.  I was trying to come up with a new treat for the girls' lunch boxes and was stuck on the idea of something oaty and chocolatey, but hadn't much gotten beyond that.  Then this recipe was published on Oh She Glows, and it was like Angela had read my mind.  Only problem was her recipe uses almond flour and nuts are not allowed at school.  So I tinkered a bit and came up with a nut-free version that is safe for school and got all thumbs up from the girls...in fact, they LOVE these!!!  I am sure you will too.

I replaced the almond flour with gluten-free buckwheat flour, which also binds better compared with most gluten-free flours.  I doubled the original recipe, but also lightened it up by using a bit less coconut oil and adding a mashed banana.

Admittedly, these were such a big hit, they disappeared before they could make it into any lunch boxes...guess I have to whip up another batch sometime soon!

Lunchbox-Friendly Chocolate Chip Toffee Oatmeal Squares (Adapted from this one)

2 flax eggs (2 tbsp ground flax mixed with 3 tbsp boiling water)
1/2 cup coconut oil, softened
1.5 cups coconut sugar
1 ripe banana, mashed
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon fine grain sea salt
2 teaspoons cinnamon
1.5 cups gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
1.5 cups gluten-free rolled oats
3/4 cup buckwheat flour
1/2 cup stevia-sweetened chocolate chips

Whisk together flax eggs, oil, sugar, banana and vanilla (hot flax eggs will help melt coconut oil).  Stir in remaining ingredients until well mixed.  Divide between 2 square parchment-lined 8x8 pans and press down, smoothing top to even out surface.

Bake at 350F for 20 minutes.  Cool completely before cutting into squares.  Makes 32 squares.  Keep in air-tight container in fridge for up to 1 week or freeze.

This recipe was entered into Urban Naturale's Healthy, Happy, Green Blog Hop.