Occasionally, I enjoy baking things other than oatmeal. I know, you must be shocked! In these cases I will tag them as ‘not oatmeal’. I just had to share this recipe from a food blog that I love. (I substituted Bob’s Red Mill gluten-free flour and 1/4 tsp. of xanthan gum for the white whole wheat flour.)
Maca Maca Bars
3/4 Cup Bob’s Red Mill Gluten Free flour 1/4 Teaspoon xanthan gum
2 Tablespoons Maca Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1/4 Cup Coconut Oil, Melted
1/2 Cup Granulated Sugar
1/4 C Plain Soymilk + 1/4 Teaspoon apple cider vinegar 1 Teaspoon Vanilla Extract 1/2 Cup Macadamia Nuts
Preheat your oven to 350 degrees, and lightly grease an 8 x 4 inch loaf pan.
In a large bowl, sift together the flour, maca powder, baking powder, xanthan gum, salt, and cinnamon, and whisk to combine.
Mix vinegar and soymilk in a separate container and let sit while you prepare the other ingredients.
Separately, whisk together the melted coconut oil, sugar, soy milk and vinegar, and vanilla. Pour the wet ingredients into the dry, and with a wide spatula, stir just enough to bring the two together without too many lumps. Transfer the batter into your prepared pan, smooth out the top so that it fill the loaf pan in one even layer, and sprinkle the macadamia nuts evenly across the top. Use your hands to lightly press the nuts into the batter.
Bake for 15 – 20 minutes, until golden brown around the edges, and a toothpick inserted into the center comes out clean. Let cool completely in the pan before slicing.
Makes about 6 – 8 Bars