Cooking time: 35 - 40 mins
Difficulty: Medium - some experience needed
Dietary guidance: v v g d
¾ cup Gluten-Free All-Purpose
1 cup toasted quinoa flakes or
¼ cup date sugar
½ teaspoon baking powder
1 teaspoon cinnamon
¼ cup maple syrup
¼ cup oil of choice
1 egg or flax gel
1 teaspoon pure vanilla extract
2 pears, peeled and coarsely grated
½ cup chopped dates, dried apricots or dried cranberries
¼ cup chopped almonds, lightly toasted (optional)
¼ cup hulled pumpkin seeds, lightly toasted
2-3 tablespoons sesame seeds
Gluten-Free All Purpose Flour Blend
½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch
Preheat oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan with parchment paper.
Mix together flour blend, toasted quinoa flakes or oats, sugar, baking powder and cinnamon.
Stir in maple syrup, oil, egg and vanilla. Add pears, dates, almonds (if desired) and pumpkin seeds. Stir well to combine.
Spread mixture into prepared pan. Sprinkle sesame seeds over mixture.
Bake in preheated oven for 35 to 40 minutes or until done. Cool. Cut into 12 bars. Store in an airtight container in the refrigerator.