Ingredients

The following ingredients have 9 Servings
  • 1/2 cup whole sorghum flour ((or brown rice flour))
  • 1/2 cup gluten free quick oats
  • 1/3 cup ground golden flaxseed ((also called flaxseed meal))
  • 1/4 cup Earth Echo Foods Cacao Bliss
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup shredded zucchini ((with skin))
  • Dash nutmeg
  • 2/3 cup pure maple syrup
  • 1/3 cup oil ((we used light tasting olive oil))
  • 1/4 cup dairy free milk of choice ((such as oat, rice, coconut, etc.))
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper and set aside.
  • Shred a zucchini and measure 1 cup of shreds (not packed) and place in a medium bowl (save some dishes by shredding directly into a measuring bowl until you have 1 cup). Set aside. If you have a very large zucchini with bigger seeds in the middle, cut it in half, scoop out the seeds, then shred the rest of the zucchini so you don't end up with big seeds in your bars.
  • In a medium bowl, whisk together the sorghum flour, quick oats, ground flaxseed, Cacao Bliss, baking powder, salt, cinnamon, and cloves. Set aside.
  • To the zucchini shreds in the bowl, stir in the maple syrup, oil, dairy free milk, and vanilla.
  • Stir the wet ingredients into the dry ingredients and allow the batter to rest for 3 minutes to thicken a bit.
  • Stir the batter again, and pour into the prepared baking pan.
  • Bake for 28 to 30 minutes, checking the center with a toothpick. It should come out mostly clean, but since this is moist, there might be some moist crumbs that come out with the toothpick.
  • Allow the bars to cool before cutting. For best cutting results, allow to cool at least 20 minutes before cutting.
  • Store in an airtight container at room temperature for up to 3 days.