12-time Olympic medalist Natalie Coughlin doesn’t avoid gluten, but she created these gluten-free dried plum bars for her sister who has celiac disease but still loves to snack on them herself! Thanks to the California dried plums, these whole-grain bars get an extra dose of fiber, potassium, vitamin K, and antioxidants.
Natalie's California Dried Plum Bars
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 8 bars
1/4 cup California Dried Plum purée
1/4 cup honey
1/4 cup orange juice
1 egg white
2 teaspoons grated orange zest
1/4 cup soy flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup rolled oats
1/2 cup whole almonds
1/2 cup unsweetened shredded coconut
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
Heat oven to 325º Fahrenheit. Spray an eight by eight-inch baking pan with cooking spray and line with parchment paper, leaving the paper overhanging on two sides. In a large mixing bowl, whisk together dried plum purée, honey, orange juice, egg white, and orange zest. In a small bowl, whisk together flour, cinnamon, and baking powder. Fold flour mixture and remaining ingredients into dried plum mixture.
Press mixture evenly into prepared pan. Bake for about 30 minutes or until firm to the touch. Cool on a rack. Remove mixture from the pan, using the paper to lift it out. Cut into four long pieces, then cut across the short way to make eight bars.
Nutrition score per serving (1 bar): 212 calories, 0mg cholesterol, 12g fat (4g saturated fat), 22g carbs, 6g protein, 3g fiber, 41mg sodium, 159mg potassium
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.