In this episode of Gluten Morgan, Karen Morgan, the author of the acclaimed cookbook, Blackbird Bakery Gluten Free, and founder of Blackbird Bakery, says “take a hike” to gluten with these homemade snack bars featuring tangy orange juice and dried cherries that you can easily substitute with other dried fruits or add nuts. Make them just how you like them, wrap and go!
Natural spray oil for pan
3 cups gluten-free rolled oats
1/3 cup smooth almond butter (or sub another nut or seed butter)
1 cup dried sour cherries (or sub other dried fruits and/or nuts or chocolate chips)
1/2 cup orange juice
1/3 cup honey
1 teaspoon ground nutmeg (or cinnamon)
1/2 teaspoon salt
3 egg whites
2 tablespoon finely ground flaxseed
Preheat oven to 350F. Lightly spray an 8-inch square pan with oil; set aside. Mix together oats, almond butter, cherries, orange juice, honey, nutmeg, salt and egg whites in a bowl; press firmly into pan. Bake until golden brown around the edges, about 35 minutes. Let cool 5 minutes, sprinkle flaxseed over the top, let cool completely, cut into bars and serve. Serves 12.
What’s your favorite flavor combo in an outdoor bar?