Preheat oven to 350 °F. Lightly oil a baking pan and set aside.
First, start the raspberries: in a saucepan over medium heat, add the 12 ounce bag of frozen raspberries and 1/3 cup sugar.
Next, in a bowl, first mix the dry ingredients: tapioca starch, sorghum flour, xanthan gum, baking soda, salt, rice protein powder, whole oats, and the final 1/4 cup sugar.
Then, add the wet ingredients: oil, rice syrup, applesauce. Then remove the raspberries from the stove and pour them into the bowl also (liquid and all). The last ingredient to add is the lemon juice.
With a large spoon or spatula, mix the ingredients all together by hand until it forms a large ball of “dough”.
Dump the ball into your oiled pan and press it down to spread it out evenly in the pan.
Bake for approximately 35 minutes (edges start to brown) for soft, chewy bars; or 40 minutes for crunchier bars.
Remove from oven and let cool. Cut approximately 20 bars and remove from the pan. Cool completely on a cooling rack. Once cool, transfer to ziplock bags or sealed containers. To keep soft, store at room temperature.
Copyright © 2006 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Evaporated cane juice crystals can be interchanged with regular sugar.
Tapioca starch can be substituted with any other starch (except potato starch).
Sorghum flour can be substituted with millet or rice flour. Amaranth flour will make these a little more chewy/gummy and add protein and iron.
Rice protein powder is optional. You can substitute quinoa flour or just leave it out.
Rice syrup can be substituted with any liquid sweetener such as agave nectar.
Vinegar can be used in place of lemon juice.
Xanthan gum can be substituted with guar gum.