Yields: 8 bars
Serving size: 1 bar
Calories per serving: 240
What is better than a peach cobbler? Not much as far as I’m concerned. You won’t find anything like this bar on grocery store shelves. You will look forward to treating yourself to these irresistible snacks. Wrap them in wax paper, and store them in the refrigerator. They freeze well, too, so you can always have some on hand.
2 cups frozen peaches (thawed, chopped)
2 tablespoons ground flaxseeds
1 teaspoon ground cinnamon
½ teaspoon nutmeg
2 ripe bananas (mashed)
1¼ cup gluten-free oat flour
1¼ cup old-fashioned gluten-free oats
¼ cup pumpkin seeds (chopped)
1 teaspoon cinnamon
2¼ tablespoons maple syrup
1 tablespoon olive oil
Preheat the oven to 350ºF.
Peach Cobbler Filling:
Thaw the frozen peaches, and chop them on a cutting board. Make sure to keep all the liquid and juice from the peaches, and add everything to a medium bowl. Add the flaxseeds, ground cinnamon, and nutmeg.
Crust:
Add bananas to a medium bowl, and mash with a potato masher or fork. Combine the flour, oats, pumpkin seeds, cinnamon, maple syrup, and oil. Mix together to form a dough consistency. Reserve 1 cup for the top.
Spray an 8-by-8-inch baking pan with oil, and spread crust evenly on the bottom.
Next add the peach mixture to the top of the crust. Top the peaches with the remaining crust.
Bake for 25 minutes or until golden on top. Cool to solidify, and cut into 8 2-by-4-inch bars.