In my constant quest to find Gluten free, vegan recipes that my son can eat for breakfast or for a snack, I came upon the amazing website, ‘veganricha.com‘. A “Banana Oat Cashew Quick bread bar vegan” was featured and I thought it was such a great idea. Because the bars are thin, they bake in no time–30 minutes or less. I started experimenting to try to make a gluten free version and came up with this recipe for gluten free, vegan, quick bread bars.
The great thing about this recipe is that you really can use whatever fruit and nuts you have. The bars shown are pear/cashew, but I’ve made banana, cranberry/almond, and apple/macadamia that are really good.
Also, please don’t be intimidated by having to grind the nuts and oats. I used my mini “bullet” smoothie blender and I’m sure a mini (or full size) food processor or regular sized blender would work well.
The recipe also calls for cooked quinoa. I love quinoa and usually have cooked quinoa in my frig. You could easily substitute another small cooked grain like millet, or leave it out totally cutting back your liquid a little. The cooked quinoa adds great texture though and it’s worth adding if you can…
This recipe is kid approved!
Gluten Free, Vegan, Quick Bread Bars
* 1/2 cup gluten free oats
* 1/2 cup unsalted nuts (cashew, macadamia, almonds, etc)
* 3/4 cup gluten free flour blend
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 1/4 cup cooked quinoa (or other cooked small grain)
* 1/3 cup maple syrup or honey
* 1/2 cup pureed fruit (pear, applesauce, bananas, etc)
* 1/2 cup almond, rice or hemp milk
* 1/4 teaspoon apple cider vinegar
1) Preheat oven to 350 degrees and grease 8 x 8 inch baking pan well
2) Grind (pulse) oats and nuts until it resembles a coarse meal
3) Combine dry ingredients and stir thoroughly
4) Combine dry ingredients, quinoa and nut/oats mixture
5) Combine wet ingredients and add to dry ingredients. Mix well.
6) Pour batter into baking pan. Carefully spread the batter to the edges–it will be fairly thin.
7) Bake for 25 minutes or until lightly brown and toothpick comes out clean.
8) Cool on rack and cut into squares.