Happy 8th Blogiversary, Gothic Granola!
Like most Whole Foods Market recipes, these bars sounded great but turned out meh (not counting the recipes I developed, which are still my intellectual property, bah hah hah).
Chocolate Chunk Oat Bars
Modified from the recipe on the back of the WFM Dark Chocolate Chunks bag
1/2 cup water
1/4 cup ground flaxseed
1 cup GF oat flour
1/4 cup tapioca starch (for high altitude or extreme humidity)
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup vegan margarine (I used about 3 tablespoons Earth Balance buttery spread and 5 tablespoons coconut oil)
3/4 cup brown sugar (I used a mix of powdered coconut sugar and organic cane sugar)
1 teaspoon vanilla extract
1/4 cup non-dairy milk
1 1/2 cups GF rolled oats
1 cup dark chocolate chunks
- Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment and grease the parchment.
- In a small measuring cup, add the water to the flaxseed and set aside to gel.
- In a medium bowl, sift then whisk together the oat flour, tapioca starch, xanthan gum, salt, and baking powder.
- In the bowl of a stand mixer or with another bowl and hand mixer, beat together the margarine and sugar until fluffy.
- Add the flaxseed mixture and vanilla to the margarine mixture and beat until combined.
- Alternately add the non-dairy milk and flour mixture to the margarine mixture, mixing to combine.
- Stir in the oats BEFORE adding the chunks (the oats absorb some liquid first).
- Transfer the batter to the pan.
- Bake for 30 minutes or until the bars pass the toothpick test and the center springs back when touched.
- Remove from the oven and cool on a rack. If you don’t wait ’til the bars are completely cool to cut, you will smear melted chocolate as you cut.
Argue all you want that changing the types of sugars, fats, and flours makes this recipe fall flat; there’s no real zing to it in the first place (and whole wheat flour can taste like dirt sometimes).