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 
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:
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.
Off White Living 