- 2 tablespoon chia seed, ground + 7 tablespoon water
- ¾ cup coconut sugar
- ½ cup extra virgin coconut oil, softened
- 4 bananas, mashed
- 2 vanilla beans, ½ teaspoon vanilla paste or 1 teaspoon pure vanilla extract
- 1 cup brown rice flour
- ¾ cup tapioca starch/flour
- 3 tablespoon cacao powder or carob powder
- 1 tablespoon ground flax seed
- 2 teaspoon gluten-free baking powder
- ¼ teaspoon sea salt
- ½ cup chopped walnuts, optional
- Preheat your oven to 350F and line 8×8 pan with parchment paper across both sides for easy lifting and set aside.
- Combine ground chia and water, set aside for 5 minutes.
- In a large bowl, cream coconut sugar and coconut oil with a hand or stand mixer for 3 minutes.
- Add mashed banana, vanilla and chia mixture. Set aside.
- In a medium-sized bowl, whisk all dry ingredients. Once combined, add to wet mixture and mix with hand or stand mixture until incorporated.
- Add walnuts if using them.
- Drop batter into prepared pan, flattening out as best you can.
- Bake until golden, 40-50 minutes, or toothpick inserted comes out clean. Remove from the oven, slide out of baking pan and place on a cooling rack for 30 minutes.
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Because these bars are gluten-free and vegan, the consistency isn’t exactly the same as a regular cake. The end result is fully cooked, not mushy, but somewhat elastic-like, I believe from using ground chia. Kevin and I both really enjoyed them. The longer they sit after being baked, the less elastic-like they become.
Nutrition Information Per Serving
- Calories: 227
- Calories from Fat: 94
- Total Fat: 10.5
- Saturated Fat: 6.3 g
- Sodium: 552 mg
- Carbs: 33.3 g
- Dietary Fiber: 2.6 g
- Net Carbs: 30.7 g
- Sugars: 14.1 g
- Protein: 2.6 g