Recipe: Becky’s Backcountry Bars (gluten free)

So this past weekend my husband embarked on a little journey into the great outdoors to do some avalanche training (yep, we like the mountains!). Just to set the stage, here’s a little pic of us doin’ our thing matt and rebecca on the mountain

Okay, back to the recipe…

Anyway, the night before he left I got a wild hare to try and make some low-sugar, gluten-free “energy bars” so we could avoid buying some and I could feel good giving him a healthy treat. Turns out these bars are mighty tasty:

1/3 cup organic unsweetened coconut
1/2 cup sorghum flour
1/2 cup wheat-free baking mix from Bob’s Red Mill (not sure if it 100% gluten-free, but no gluten flours are in it)
1/3 cup buckwheat flour
1/2 gtsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup REAL butter
1/3 cup blackstrap or Barbados Molasses
1/3 cup almond butter
1 lrg egg
1 1/4 cup mashed bananas
1 1/2 cup oats (gluten-free or regular if you can have regular oats)
2/3 cup raisins
2/3 cup chopped walnuts

Heat oven to 350. Lighlty grease a muffin tin (about 18-20)
Stir together: flour, spice, soda and salt in a med. bowl and set aside.
In a laarge bowl, beat: butter, molasses and egg. When mixed, add banana and almond butter. I mixed with a ghetto hand-held mixer and it works just fine
Add flour mixture, beat on low until well-blended. Stir in oats, raisins and nuts. Mix.
Fill muffin cups 2/3 full. Just like this:

matt making bars

Bake about 20-minutes. They do not rise a whole lot. If you want them to rise, use 1 1/3 cups of spelt flour instead (it has gluten).


Enjoy at elevation or sea level! You could also add things like carrots, dates, other nuts, figs, almond butter.

PS: please don’t call me Becky. My name is Rebecca, but Becky just made the alliteration part work. Only people who knew me in 6th grade get to call me Becky.