Gluten-Free Chewy Oat Bars

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A lot of people have messaged me on instagram asking for this recipe, so I thought I’d share it here so everyone can find it! Disclaimer: the original version of this is NOT my own and was given to me by Frédéric, the lovely Swiss chef of a friend of mine. He made these “biscuits bio” while I was staying with them last September; I promptly became addicted to them and asked him for the recipe so I could make them myself at home. Below is my modified version of the healthy treat!

Ingredients:

120g Rice Flakes (By this I don’t mean cereal flakes, but rather flakes with an oatmeal-like texture. They’re called Reis Flocken in German and the brand I use looks like this)

160g Gluten-Free Oats

100g Flaked Almonds 

2-4 tbsp Cinnamon 

1 tbsp Ground Cardamom 

2 tbsp Chia Seeds

4 tbsp Manuka Honey

10-20 Dates (If you can get your hands on Israeli Dates, they are the best!!)

Dried fruit of choice  

300ml Water

Mix Rice Flakes, Oats, Almonds, Cinnamon, Cardamom, and Chia Seeds in a bowl. In a separate bowl, combine the Honey, Dates (remember to pit them!), Fruit, and Water and then blend in a high speed blender until a liquid consistency is formed. Mix everything together and spread flat on a baking sheet covered in parchment paper. Bake for 40 minutes at 180 celsius and cool 15 minutes before cutting into bars. 

 (I don't really bother trying to achieve a perfectly rectangular shape as I tend to just cut off the edges and snack on them before I cut the whole thing into rectangles 🙈)

(I don't really bother trying to achieve a perfectly rectangular shape as I tend to just cut off the edges and snack on them before I cut the whole thing into rectangles 🙈)

I’m not advocate of constancy, so I’m sure these ingredients can (and should!) be substituted for others as you wish. Buckwheat Flakes might work in substitution for Rice Flakes, although I wouldn’t recommend taking out the Oats as they form the base of the consistency and texture of the bar. Maple Syrup, Agave, or another syrup of choice could also substitue the Honey, although I’m a huge fan of Manuka Honey for its wonderful nutritional profile and antibacterial properties and always like to use it as my sweetener of choice when cooking. I also love experimenting with different spices and plan on trying versions with nutmeg, ginger, and allspice in the future. Different nuts, coconut flakes, and so on can also be added and/or substituted as well!

As someone who travels a lot, these have been perfect for taking along while on the road. I store them in an airtight container or ziplock bag and have kept them as long as ten days in the past. Yummy tip: I often eat them with some almond buter on top. Super delicious and fills you up! 

xx

Sophia

Food, RecipesSophia Bacelar