Carob Oatmeal Walnut Bars
Heather Hartman HealthShare
Happy LOVE DAY!! Valentine's Day is one of my favorite holidays. I am obsessed with hearts, love and romance haha. I hope you have a LOVELY day! YOU ARE SO LOVED! 🤍🤍🤍
This is my recipe for carob oatmeal walnut bars! They are simple to make, and refined sugar and egg free. I forgot to buy eggs so had to improvise with a flax egg. I can't tell you how many times flax eggs have saved my behind. These bars also use carob, which is a great alternative to cocoa if you are sensitive to chocolate.
Carob Oatmeal Walnut Bars
Rated 5.0 stars by 1 users
Category
cookies and bars
Cuisine
american
Servings
16
Prep Time
30 minutes
Cook Time
20 minutes
INGREDIENTS
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2 tablespoons flax
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6 tablespoons hot water
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306 grams flour (I used a gf flour)
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4.5 grams baking soda
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2 grams cinnamon
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275 grams honey, warm
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165 grams date sugar
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453 grams butter, melted
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270 grams old-fashioned oats
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320 grams walnuts, chopped
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30 grams carob
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72 grams coconut oil, melted
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Maldon for topping
METHOD
In a large bowl combine the flax and warm water. Set aside for five minutes.
- In a small bowl, combine the dry ingredients.
- Whisk the honey, date sugar and butter into the flax egg. Fold in the dry ingredients, then oats and walnuts.
- Spread the dough onto a large sheet baking sheet lined with parchment paper. Use an offset spatula or rolling pin to make sure the dough is totally flat and extends to the sides of the sheet pan. Bake at 325F for 20 minutes, then let cool.
- Once the dough is cool enough to touch, slice the dough in the middle and layer one half on top of the other. Press together firmly. You don't have to do this, but this will create a thicker bar.
- Whisk the carob and coconut oil together, then pour onto the bottom of a sheet pan lined with parchment. Transfer the cooled dough on top of the carob, so that the bottom of the dough touches the carob. Put it in the fridge for a few hours, then cut with a heart shaped cookie cutter or knife and sprinkle with Maldon.