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
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.
Christina Lynn says
oh my goodness these sound SO good! TOO good. I can usually tolerate honey in recipes, just not by itself, however is it possible to substitute the honey for something like stevia or xylitol? I can’t wait to try these 🙂
Kelly says
I think that would still work fine. Let me know how it goes =) This is one of my all time favorites.
brokenandbeautifulclf says
ok i will. i might just stick with the honey. one more question- i use stevia quite a bit but i have the KAL brand- do you know if that would that work the same as the spoonable stevia brand you use?
Beth says
Made these tonight for ‘dinner’ – came out awesome! I love your book and all your recipes!
Kelly says
I think any stevia should work 🙂
Thanks Beth! Hugs!
Maria says
These look so wonderful and I’m dying to make them, but
my sons can’t have any grains at all. What would you suggest I substitute the quinoa and buckwheat with? Would coconut or almond flour work?
Kelly says
Maria, Quinoa and buckwheat are seeds, not grains. But if he can’t have them, you could try something like almond meal. I don’t know if it would work since I haven’t tried that myself. Best to you 🙂
Anonymous says
Could you substitute Chia seed in instead of eggs??
What amt of chia seeds would you use???
Thanks so much. Have you new book – awesome job!
Kelly says
The Coyote Cookie Bars in the second book are an egg-free variation of these 🙂 Thanks for buying it!
Kim says
I messed up my first recipe, the rice pudding, so I tried this today. I halved the recipe since I only have one square baking pan. Delicious!! And very satisfying – I didn’t feel the need to gorge myself on them. I ate all the edges and cut the middle into 6 squares that I froze in individual bags. 🙂 I’m definitely going to buy your books now!
christiems says
I just made these today and they tasted good, but they were very crumbly. I wondered if I measured right??
shauna Q says
Wow, these are incredibly delicious and so filled with good stuff! I tried the coconut sugar for the first time and loved it.
Barbara B. says
Hi,
I was wondering if you could use finely ground raw buckwheat for the cream of buckwheat? Thank you so much for your recipes. They are revolutionary AND delicious AND nutritious all in one fell swoop!
Anonymous says
How many calories per recipe or serving please. They sound fattening, but delcious.
Angela says
Hi, is there a substitute for the cream of buckwheat? We don’t have that here in Australia. TIA ☺
Kelly says
I’m sorry. I don’t know. You might try ordering buckwheat from iHerb.com They have inexpensive international shipping.