Nancys Fruit Bars

This recipe is courtesy of Nancy Patin Falini, M.A., RD, LDN, a nutritionist and the author of Gluten-Free Friends: An Activity Book for Kids. These bars are absolutely delicious and much tastier and heartier than the gluten-containing variety made with whole wheat flour and oats. The quinoa flakes add a crunchy, nutty texture andflavor that is especially nice for those unable to eat nuts in addition to gluten.

2 cups garbanzo bean flour (also known as chick-pea flour)

V cup quinoa flakes xh cup oil (any kind)

V cup honey

1 egg or V cup egg substitute

1 tablespoon vanilla

1 cup fruit spread, jam, or jelly (for topping)

Preheat oven to 350°F. Grease a 13" X 9" baking pan.

Mix together the flour, quinoa flakes, oil, honey, egg, and vanilla until the dough looks grainy. Press the dough into the greased pan. Spread the fruit topping over the dough. If using egg substitute, Nancy recommends mixing 1 tablespoon ground flax and 3 tablespoons warm water. Allow to set 5-15 minutes before using.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. Cut into 2V" X 2V " bars, and remove from pan.

Makes 24 bars

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