Breakfast Bars

Laura's Favorite Anytime Cookie

Preheat oven to 350 degrees F.

3/4 cup raw sugar*
3/4 cup brown sugar*
1 cup almond butter (if you have a nut allergy, you could probably replace with vegan margarine without ill effect)
1 teaspoon vanilla
approximately 2/3 cup applesauce
2 1/4 cups chickpea (or garbonzo, or gram- but not graham) flour**
2 teaspoon baking soda
1 cup vegan semi-sweet chocolate chips or dairy-free dark chocolate chunks***
1 cup dried cranberries
1 cup raisins
1 cup sunflower seeds

Mix dry and wet in seperate bowls, then mix together. A food processor or mixer is handy for this recipe.

*You can probably get away with just 1 cup total of sugar, especially if you include the chocolate. It's pretty sweet.

**Chickpea flour is bitter before cooking. This may bother some more than others. I don't notice a beany flavor after cooking, but the raw batter- YUCK! If the chickpea is a problem for you, brown rice flour works as well. But of course, it is higher carb/ lower protein, and has a different texture.

***I recently discovered why some vegans don't use white sugar. Apparently it is frequently whitened with bone-char. I had no idea.

Source of the original recipe, which has been adapted:
http://evesecopinions.com/vegan-recipes/best-gluten-free-allergen-free-chocolate-chip-cookies-chewy-soft-and-vegan/


Pictures to come tomorrow