Gutright Peanut Butter Bars

Makes 8-10 Bars 

Macros per bar

Ingredients:

Dry Ingredients:

• 1 cup gluten-free flour
• 2 cups of desiccated coconut
• 1 cup unsweetened coconut flakes
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• 6 scoops Gutright
• ¼ teaspoon salt

 Wet Ingredients:

• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
• 2 tablespoons melted coconut oil
• ¼ cup unsalted peanut butter
• ¼ cup coconut sugar
• ½ teaspoon pure vanilla extract
• 1/2 cup rice malt syrup

Add-in Ingredients

• ⅓ cup cacao nibs
• ⅓ cup walnuts, chopped

Method: 

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
2. In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar, and vanilla. Whisk until smooth.
4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
5. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
6. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
7. Place on a cooling rack for 1 hour, or until completely cool. Lift out and cut into bars.  Enjoy!