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    Gluten Free Coffee Cake – Chocolate Protein Bars

    We love chocolate and cake, but not what it does to our health and weight gain.

    We also have gluten-intolerance in our family so we’re always keeping an eye out for good recipes that are healthy (enough), yet give us that moderately sweet treat of a coffee cake or muffin, but without all the sugar.

    This is one of our favorite breakfast bake treats. The calorie info is for generously sized servings but you can cut it into 16 pieces instead of 12 and for a lower calorie count.

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    We used to get our special flours from Whole Foods, but you can often find them at other grocers now, and we also order ours from Amazon since we’re 30 minutes away from the nearest Whole Foods.

    For chestnut flour, we use this Italian chestnut flour and this hazelnut flour. For nut butters we especially like this almond butter, or we use organic, unsweetened 100% peanut butter.

     

    Gluten-free Chocolate Protein Breakfast Bars
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Great breakfast bar, easy to make, easy for on the GO!
    Servings Prep Time
    16 bars 10-15 minutes
    Cook Time
    50 minutes
    Servings Prep Time
    16 bars 10-15 minutes
    Cook Time
    50 minutes
    Gluten-free Chocolate Protein Breakfast Bars
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Great breakfast bar, easy to make, easy for on the GO!
    Servings Prep Time
    16 bars 10-15 minutes
    Cook Time
    50 minutes
    Servings Prep Time
    16 bars 10-15 minutes
    Cook Time
    50 minutes
    Ingredients
    Servings: bars
    Units:
    Instructions
    1. Preheat oven to 350.
    2. In a large bowl place Almond butter, Maple syrup, eggs, and applesauce in together and using a electric beater mix them together.
    3. In another bowl add all dry ingredents except for the Choclate chips. Add in Almond milk to the wet mix then follow it with the dry mix stir well.
    4. Let the new mix sit for 5 minutes, while waiting oil a large baking pan, once its been 5 minutes pour batter onto baking pan, and place inot even for 50 minutes
    5. VARIATIONS: There are many variations that are also delicious such as: * adding vanilla or chocolate protein powder (adjust moisture if you add powder) * adding nuts, raisins, goji berries, etc. * swapping out different nut flours * swapping out different nut butters; e.g.: cashew, almond, sunflower, hazelnut and also buckwheat flours. So if you don't have some of the ingredients or have other favorites, just substitute for another variety. Coconut flour can be a tasty and light flour substitute, but it tends to be dry, so you'd need to increase the liquid amount.
    Recipe Notes

     

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