Ingredients
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150 g gluten-free oat flour
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150 g gluten-free rolled oats
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1 tsp baking soda
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a pinch of sea salt
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100 g coconut sugar
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120 g coconut oil
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150 g dates or date paste
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a little hot water
Steps
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1
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Preheat the oven to 180°C (356°F) and prepare a 20x20 cm (8x8 inch) baking dish. Line the bottom with parchment paper. |
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2
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In a large bowl, mix the oat flour, rolled oats, baking soda, and salt. Stir in the coconut sugar and coconut oil. Knead the mixture with your hands until a dough forms. If needed, add 1 tablespoon of water to help bind the ingredients. |
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3
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Divide the dough into two equal parts. Press one half evenly into the bottom of the baking dish, smoothing it out with your hands. |
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4
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In a blender, combine the dates with a bit of hot water and blend until a thick caramel-like paste forms. Spread the date paste evenly over the first oat layer. |
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5
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Add the remaining oat mixture on top, spread it out evenly, and press gently with your hands. |
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6
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Bake for 20–25 minutes, or until golden. |
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7
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Remove from the oven and let the bars cool completely. It's best to slice them the next day or after at least 4 hours. |
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