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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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