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Take your place at the table


I can’t handle that it’s December 2nd already. Can NOT HANDLE. You know what that means, right? It’s almost 2015! And I will no longer have a baby. Baby E turns one at the end of the month, sniff sniff.

And she’s not the only one with a birthday! The 3 girls in our family (me and my two daughters) all celebrate birthdays this month and if that’s not enough, well I don’t have to tell you what a crazy, busy time of year it is in general. I just need a pause button.

Seriously, why can’t life have a pause button? Where time would just stop for a little bit. If it did, I would take a moment to find the power cord to recharge our video camera, I would get caught up on all the blog reading I have to do, I would go pick up all the supplies I need for all the Christmas crafts I want to do, I would clean my house and organize it! Then I would hit play and feel much better.

But that’ ain’t gonna happen. So what do I do best when I have a million things to do? I procrastinate! Like make a recipe 3 times in one day in order to perfect it and share it with you all. Because that’s what food bloggers do.

Although it’s not wasted time. It’s for the blog which is work, it goes in my family’s tummy so that’s a plus, and cooking is relaxing and rewarding. Right?


These oatmeal currant bars made with coconut flour are a soft, chewy, healthier cookie/breakfast treat that are perfect for the gluten-free, dairy-free person in your life. They go excellent with a cup of coffee! I continue to forget I have this big ol’ bag of coconut flour so I am trying to bake with it more often. Paired with the coconut oil it gives baked goods a unique flavor.

Remember coconut flour soaks up more liquid than regular flour so if you’re substituting it on your own you will need more liquid or eggs in the recipe. Currants are a tiny dried fruit made from a small seedless grape so feel free to substitute raisins for this recipe.

I always feel better when I have a homemade treat in the house for lunches or after-school snacks. And trust me, these are super easy to make (hence the ability to make these 3 times in one day). I know they will have memories of coming home to a house that smells delicious and know they are well loved by their mama. Now off to tackle that “to do” list.

Happy hump day friends!

Easy Oatmeal Currant Bars- using coconut flour makes them gluten free! via @nutritiouseats
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Coconut Flour & Oatmeal Currant Bars
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
gluten free oatmeal currant bars, soft and chewy- they make a perfect after-school snack or breakfast.
Recipe type: snack, breakfast
Serves: 12
  • 1½ cup rolled oats, certified gluten free
  • â…“ cup coconut flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt
  • 6 Tablespoons unrefined coconut oil (~1/3 heaping cup)
  • â…“ heaping cup packed light brown sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • â…“ cup currants
  1. Preheat oven to 350 degrees. In a small bowl combine oats, coconut flour, cinnamon, baking soda and salt. Stir to combine.
  2. In a large bowl, cream together the coconut oil and brown sugar on medium-low speed of an electric mixer (it's ok if there are a few small lumps). Add eggs and vanilla and continue to mix on low speed until light and fluffy.
  3. Stir in dry ingredients and mix until combined. Stir in currants. Transfer mixture to a prepared 8x8 baking dish that has been lined in wax or parchment paper and coated in cooking spray. Spread mixture and pat it down using your hands or a wooden spoon. Bake for 18-20 minutes or until lightly browned. Let cool on a rack for ~10 minutes. Cut into bars.
You don't have to use unrefined coconut oil but it has more of a coconut flavor.


The post Oatmeal Currant Bars with Coconut Flour {Gluten Free} appeared first on Nutritious Eats.

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Nutritious Eats, Melanie Flinn

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Registered Dietitian and mother of 4 young children, sharing healthy recipes, nutrition and fitness tips at Nutritious Eats.