Granola Bars with Chickpea Flour

Chickpea flour lesson #1: NEVER EVER eat raw batter containing chickpea flour. Disgusting tasting! Sometimes even disgusting smelling! To the point where you consider that potentially your final product is already ruined but don't despair - baking somehow transforms this magical ingredient into something innocuous tasting that then lets the other flavors shine through while still providing a hearty protein boost!

I found this recipe on this blog: http://www.fannetasticfood.com/2012/04/12/vegan-gluten-free-granola-bars/  and used it pretty much as is with a couple of extra dried fruit/nuts. Great to have a granola bar higher in protein for hiking trips!

Oatmeal Chickpea Flour Granola Bars:

• 2 Tbsp ground flax + 6 Tbsp warm water
• 1 3/4 c. rolled oats
• 1 c. chickpea flour
• 1/2 c. dried cranberries (or raisins/cherries)
• 1/4 c. chopped walnuts 
• 1/4 c. sunflower seeds
• 1/4 - 1/3 c. dried coconut (unsweetened)
• 2 tsp cinnamon
• 1/4 tsp sea salt (omit if you use salted nut butter)
• 1/2 c. almond butter (or peanut butter)
• 1/2 c. pure maple syrup 

1) Preheat oven to 350 degrees F. Whisk ground flax with water and set aside for 5 minutes
2) Mix oats, chickpea flour, cranberries, walnuts, sunflower seeds, coconut, cinnamon, and sea salt.
3) In a smaller bowl, mix almond butter, maple syrup, and flax/water mixture.
4) Mix wet ingredients into dry. Pour into a greased baking dish (11×7") and bake 15 to 18 minutes, until top is golden brown.
5) Allow to cool, then cut into bars.