The other day our cabinets were bare. I of course still wanted something sweet, but what to do when you don’t have anything to make something sweet? I mixed several things together, put it in the oven and hoped for the best. I got the best. As I was pondering and tasting my creation I got to thinking, “hmm these are probably gluten-free.” So I did some research and it turns out I am right.
I do have to give a warning though. This recipe being gluten-free depends on where you get your ingredients from. Cocoa powder and oatmeal are both naturally gluten-free, but can be cross-contaminated with products that are gluten-free. Some companies also add hidden gluten to some items. The best bet to getting gluten-free cocoa powder is to go organic or at least find a cocoa powder that explicitly states gluten-free on the packaging. To get gluten-free oats, go for irish oats, steel-cut oats, or organic oats.
- 3-1/2 cups boiling water
- 1 egg
- 6TBSPs butter or your choice of fat
- 2-1/2 cups oatmeal
- 6TBSPs cocoa powder
- 3/4 cup sugar or to taste
- some vanilla
- 1/2 cup coconut flour
First boil the water. When the water is boiling take it off of the heat. Stir in the oatmeal. After the oatmeal is incorporated stir in the butter in pats.
You don’t have to use butter. You can use an alternate type of fat. It can be sunflower oil, coconut oil, or whatever oil you want. Just steer clear of canola, vegetable and olive oils. Canola is one of the most genetically modified crops there is. Vegetable oil contains partially hydrogenated junk. Olive oil has too strong of a taste for this dish. I recommend butter though, because of the taste.
The cocoa powder can now be stirred in as well as the vanilla.
Stir in the sugar. A note on the sugar. IF you want the recipe to be less sweet you can use less sugar. This is primarily an oatmeal food so if you want it to be a little more savory or you are watching your sugar go ahead and use less. Likewise, if you want this to be sweeter use more sugar.
Next stir in the coconut flour. Make sure it’s incorporated well, no need to sift it.
Lastly, stir in the egg. This egg is to glue this batter together. You need the egg.
Using a 10×15 jelly roll pan spread parchment paper over the pan. Then spread the mixture in the pan. Make sure it is spread evenly and all the way into the corners.
Pre-heat the oven to 350 degrees Fahrenheit. Why now instead of earlier? We’re giving the batter time to thicken up. Coconut flour soaks up a lot of moisture and this period is kind of like marinating.
Once the oven is all fired up stick the pan in for 25 minutes.
Take it out and let it cool completely. Cut into 21 separate bars. A toothpick inserted in the middle should come out clean. They will be crackly-looking on top.
If you eat them warm you’re going to need a fork. They will be like warm baked pudding, but if you cool them off they will be solid. You can definitely get some picky kids to eat some oatmeal this way. I was surprised at how well they turned out for something I threw together.
You can do a lot to add onto this. You could use milk instead of water if you wanted more protein in this. You could also add in flaxseed and wheat germ if you wanted, but then your bars aren’t going to be gluten-free. You could even add nuts, fruits, coconut flakes, or if you wanted to be devilish, chocolate chips.