Vegan Gluten Free Breakfast Bars
10 portions
40mA great way to assemble vitamins and protein into a tasty, grab-and-go, vegan, and gluten-free breakfast treat.
What you will need
1/2 cup Dried Apricots
3 cups Rolled Oats
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Sea Salt
14 oz. canned Black Beans
1/4 cup Coconut Oil
1 tsp Vanilla Extract
1/4 cup Maple Syrup
1/4 cup Apple Sauce
1/4 cup Pepitas
1/4 cup Dried Cranberries
(Nutritional facts 230 calories, 9.6 g fat, 32.12 g carbohydrates, 6.26 g protein, undefined mg cholesterol, 640 mg sodium)How to cook
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Preheat oven to 350°F
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Chop the dried apricots into rough chunks.
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Place about 3/4 of the oats into the hopper of a food processor or a blender. Pulse to chop the oats to a powder.
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Add the chopped oats back to the remaining oats.
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Add the baking soda.
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Add the baking powder.
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Add the cinnamon.
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Add the salt.
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Wash and strain the black beans, then dump them into a blender or food processor.
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Add the coconut oil.
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Add the vanilla.
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Add the maple syrup.
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Add the apple sauce.
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Blend until smooth. It's fine if you can still identify some pieces of the beans, the puree doesn't have to be perfect here.
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In a large mixing bowl, stir the bean puree into the oat mix.
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Add the pepitas.
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Add the chopped dried apricots.
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Add the dried cranberries.
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Shape the batter into bars. I portioned these to about 1/4 cup, shaping each portion by hand. Arrange on a baking sheet lined with parchment or a silicone mat.
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Bake for about 25 minutes, until darkened on the outside and cooked through. Cool and store in an airtight container. These store well in the freezer as well.
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