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| Photo From AmbitiousKitchen.com |
They use oat flour (which you can make fresh and cheaply yourself by pulsing oats in a blender) rather than any of the standard expensive (and sometimes questionably prepared) gluten-free flours. They also contain pumpkin which is (1) yummy and (2) nutrient-dense, without being pumpkin flavored, which lets you get more versatility/variety out of canned pumpkin!
Ambitious Kitchen pegs them at 128 calories a bar, which is pretty impressive, as well.
The Verdict:
As you can tell by the title of the post, we took to calling them "cake-not-bars" because they were titled as bars, but had the consistency of cake. Yay!
The oat flour makes them pleasantly dense and filling, and they're sweet enough to feel like a treat without being too rich or spiking your blood sugar. They also come together on short notice, and can easily be made in small or double batches. I found they held well just saran wrapped on the counter for nearly a week, as well. As an added bonus, they're both gluten free and vegan, which makes them a fantastic option for an office snack day or other event where you're trying to accommodate a wide variety of diets while still making something that's both yummy and real food!
I will be keeping this recipe and highly recommend you give it a try!
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