Gluten-Free

Hazelnut Raspberry Peach Bars

We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.

Servings
8 Bars
Prep Time
20 min
Cook Time
35 min
Duration
55 min

Ingredients

  • 3/4 cup buckwheat flour
  • 1/2 cup ground hazelnut flour or hazelnut meal
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 large egg
  • 1 1/2 cups whole buttermilk
  • 3 tbsp plus 1 tsp Sucanat, divided
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 1 cup raspberries, mashed
  • 1/2 cub diced peaches
  • 1/4 cup plus 2 tbsp toasted and chopped hazelnuts, divided

Preparation

1. Preheat oven to 375°F. In a large bowl, combine flours, baking soda and salt. In a small bowl, whisk egg; stir in buttermilk, 3 tbsp Sucanat, lemon zest and vanilla. Add egg mixture to flour mixture and stir until just combined. Stir in raspberries, peaches and ¼ cup hazelnuts.

2. Prepare topping: In a small bowl, stir together remaining 2 tbsp hazelnuts and remaining 1 tsp Sucanat.

3. Line the bottom of a 7 x 11-inch glass baking dish with parchment paper. Pour batter into pan. Sprinkle topping over batter and lightly press topping down with the back of a spoon. Bake for 28 to 32 minutes, until a toothpick inserted in center comes out clean. Let cool for 5 to 10 minutes. Cut into 8 bars.

TIP: If following our Meal Plan, store 3 bars in a resealable container and freeze 3 bars individually; defrost when
called for.

Nutrition Information

  • Serving Size 1 Bar
  • Calories 201
  • Carbohydrate Content 22 g
  • Cholesterol Content 28 mg
  • Fat Content 11 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 286 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1 g