Yesterday I made another version of a gluten free bar. This time I used amaranth and tapioca. I also added some cocoa powder to make them a little more of a treat. Another big hit!
As you can see my little baking helper/taste tester approved. If it’s chocolate, he will come 🙂
Amaranth Tapioca Chocolate Bars
makes 10 bars
1 1/2 cups amaranth flour
1/2 cup tapioca flour
1/4 cup organic cocoa powder
1/3 cup coconut oil
1/3 cup honey
3 Tbsp. organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. cinnamon (optional)
1/3 cup chocolate chips or chunks (optional)
Heat oven to 350 degrees. Grease a 9″ baking dish.
Heat the coconut oil, honey and sugar over low heat until melted and bubbling, about 3 minutes. Set aside.
Mix the flours, cocoa, baking soda, salt, cream of tartar and cinnamon. Add the oil/sugar mixture. Add extra honey if the mixture is still crumbly. Stir in chocolate chunks.
Press into the prepared pan. Bake 20 minutes. Allow to cool in the pan for 20 minutes. Cut into bars. Carefully transfer to a plate and refrigerate until firm. Store in an airtight container in the refrigerator or freezer.
To Soak The Bars:
Melt 1/3 cup coconut oil. Mix the flours, coconut oil, 1 Tbsp. lemon juice and 1/3 cup water. Cover and let sit for 7-24 hours.
Heat oven to 350 degrees. Grease a 9″ baking dish or line a baking pan with parchment paper.
To the soaked mixture add 1/4 cup cocoa powder, 1/3 cup + 1 Tbsp. honey, 3 Tbsp. organic cane sugar or coconut sugar, 1/2 tsp. baking soda, 1/2 tsp. sea salt and 1/2 tsp. cream of tartar. Mix well (this can be done by hand or with a mixer). Add chococlate chips and mix.
Press into the perpared pan or drop large mounds onto prepared baking sheet (10-12 scones). Bake 20 – 25 minutes. Allow bars to cool in the pan for 20 minutes. Cut into bars (about 10). Transfer to a plate and refrigerate. Allow scones to cool for 3 minutes and transfer to a plate. Eat warm or place in the refrigerator to firm.
Store in an airtight container in the refrigerator or freezer.
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