Raspberry Chocolate Chip Bars

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I was originally going to make more muffins but I’ve seriously made too much of these lately, so I wanted to change a little and make bars, but OMG I just suddenly had this vision of raspberries, chocolate chips and stuff like that… And making it really healthy!

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Yes, I could make it all with wheat flour but I kind of really want to experiment with others, just because I think the more diverse it is, the more likely you’ll get lots of nutrients, especially if the flour is not processed.

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Oh, and I used a bread pan for this. If you want to sue another type of oven tray, feel free to, but also realise that if the mixture is thinner, the time it takes to cook will be shorter. Same as if it’s thicker, it will take longer. Also if it takes longer to cook, the stuff will lose more sweetness as well.

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I personally LOVE the crust, and REALLY REALLY think it’s the best part. If you, too, love crust, you can bake them longer, or cut them up once they’re partially baked. The crunchy parts are definitely my favourites, though you will need to bake it longer than 18 minutes.

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Raspberry Chocolate Chip Bars

1/2 cup brown rice flour
1/4 cup potato flour
1/4 cup oat bran
1/4 cup oat flour
1/4 cup unsweetened applesauce
1/4 cup brown rice syrup
1/4 cup white grape juice
2 tablespoon extra light olive oil
1 tablespoon coconut oil
1 tablespoon chia seeds
1 tablespoon vegan chocolate chips (eg Enjoy Life)
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
A few sprinkles Himalayan/sea salt
10 ripe raspberries
1 tablespoon flaked coconut

Preheat oven to 350°F (176°C).

In a large bowl, add all the ingredients except the raspberries and flaked coconut.

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Give it some very good stirs to mix all the ingredients even. Once everything is mixed very well, add the raspberries and flaked coconut. Give it a quick stir .

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Spray some non-stick cooking oil on a regular bread pan and scoop the batter into the pan. Even it out so that the batter fills the entire pan and the top is flat.

Bake it in the oven for about 18-20 minutes, depending on if you like it crunchier or softer. You may like to bake even longer.

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Raspberry Chocolate Chip Bars
Serves: 2
 

Ingredients
  • ½ cup brown rice flour
  • ¼ cup potato flour
  • ¼ cup oat bran
  • ¼ cup oat flour
  • ¼ cup unsweetened applesauce
  • ¼ cup brown rice syrup
  • ¼ cup white grape juice
  • 2 tablespoon extra light olive oil
  • 1 tablespoon coconut oil
  • 1 tablespoon chia seeds
  • 1 tablespoon vegan chocolate chips (eg Enjoy Life)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • A few sprinkles Himalayan/sea salt
  • 10 ripe raspberries
  • 1 tablespoon flaked coconut

Instructions
  1. Preheat oven to 350°F (176°C).
  2. In a large bowl, add all the ingredients except the raspberries and flaked coconut.
  3. Give it some very good stirs to mix all the ingredients even. Once everything is mixed very well, add the raspberries and flaked coconut. Give it a quick stir .
  4. Spray some non-stick cooking oil on a regular bread pan and scoop the batter into the pan. Even it out so that the batter fills the entire pan and the top is flat.
  5. Bake it in the oven for about 18-20 minutes, depending on if you like it crunchier or softer. You may like to bake even longer.


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