Ingredients
2 cups (180 g) rolled oats
1 cup (96 g) almond flour
1 cup (240 g) unsweetened applesauce
1/4 cup (64 g) almond butter (or any nut butter of your choice)
1/4 cup (60 ml) honey or maple syrup (or a sugar-free alternative)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
Instructions
Preheat the Oven
Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease with non-stick spray.
Prepare the Dry Ingredients
Combine Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, ground cinnamon, baking powder, and salt. Mix well to ensure even distribution of the baking powder and cinnamon.
Prepare the Wet Ingredients
Mix Wet Ingredients: In another bowl, whisk together the unsweetened applesauce, almond butter, honey or maple syrup, and vanilla extract until smooth and well combined.
See also Cabbage and Egg Salad
Combine the Ingredients
Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until all the ingredients are well combined and form a uniform batter.
Transfer to Baking Pan
Spread Batter: Spread the batter evenly in the prepared baking pan. Use a spatula to smooth the top, ensuring an even thickness throughout.
Bake
Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the bars to cool completely in the pan. This helps them set and makes them easier to cut.
Cut and Serve
Cut into Bars: Once cooled, cut into 12 bars. Serve and enjoy!