I have a confession to make. It could be said in the land of gluten-free baked goods, I have only one vice, my chocolate chip bars. They are so good I could just eat them all day, and why not? The almond butter and quinoa are full of vitamins, enzymes, and protein. The coconut oil is a medium chain fat, which converts to energy rather than being stored as fat in your body, and coconut oil is 40 percent lauric acid, which is incredibly anti-bacterial, and anti-viral. Still, they are so delicious, I have to remind myself how healthy they are, so I don’t feel guilty eating them for breakfast!
Gluten-free Chocolate Chip Bars
3/4 cup honey OR agave OR coconut sugar
1 tsp spoonable stevia OR 1/2 tsp of liquid stevia
1 cup almond butter
1 tbs vanilla extract
1/2 tsp sea salt
1/2 cup coconut oil
4 beaten eggs
1/4 cup cream of buckwheat
1/4 cup tapioca flour
1/2 cup sifted coconut flour
2 cups quinoa flakes
1 tsp baking soda
1/2 tsp baking powder
2/3 cup dairy-free chocolate chips
Divide into two square, greased dishes. Bake 350 for 22 minutes.
I like them cold from the refrigerator. The also freeze very well.