Ingredients
- ¼ cup (28 g) flax meal
- 1 cup (200 g) sugar, honey (340 g), or pure maple syrup (235 ml)
- ¼ cup (60 ml) vegetable oil
- 2 cups (250 g) Bob’s Red Mill brown rice flour or certified gluten-free oat flour
- ½ cup (50 g) rice bran
- 1 teaspoon (2.3 g) ground cinnamon
- ¼ teaspoon (0.6 g) ground nutmeg (optional)
- ½ teaspoon (2.3 g) baking soda
- ¼ teaspoon (1.2 g) baking powder
- ¼ teaspoon (1.5 g) salt
- 1 cup (110 g) finely shredded small, tender zucchini
- ½ cup (75 g) Enjoy Life’s Not Nuts! Beach Bash trail mix
- ½ cup (80 g) crushed pineapple, drained
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- Combine flax and next 9 ingredients (through salt) and mix on low. Batter will be lumpy. Stir in the shredded zucchini, trail mix, and crushed pineapple.
- Pour batter into a greased 9 x 13-inch (23 x 33-cm) baking pan.
- Bake for about 35 minutes. Let cool and cut into bars.