Say hello to "Omma Bars."
My son loves these. He eats them every day for breakfast. Sometimes for snacks too. And he nicknamed them "Omma Bars" when he was 2 so that's what they're known as now.
I have tweaked the recipe many times over the years to make them as healthy as possible while still being desired by my children. Something that is important when you have a child who only eats 6 things!
So here is the current version in case you have a promblem feeder or picky eater in your house!
Dairy and Gluten Free Omma Bars
(I doubled what's listed below.)
1/4 c olive oil butter (I used Earth's Best non dairy butter substitute, thus dairy free)
1 c brown sugar
2 eggs
2 tsp baking powder
2 tsp vanilla
1/2 tsp baking soda
1 c rice flour (use 1 1/2 wheat flour for non-GF)
(I doubled what's listed below.)
1/4 c olive oil butter (I used Earth's Best non dairy butter substitute, thus dairy free)
1 c brown sugar
2 eggs
2 tsp baking powder
2 tsp vanilla
1/2 tsp baking soda
1 c rice flour (use 1 1/2 wheat flour for non-GF)
1/4 c chia seeds (or flaxseeds)
3 c GF oats
1 Tbl sweet potato (start with 1 tsp and increase as tolerated)
3/4 olive oil (or 1 c grapeseed oil)
Mix - should be moist but not runny
Add 1/2 c of any fill ins such as craisins, raisins, chocolate chips, dates, etc.
Bake 350 for 25 min or until golden brown.
3 c GF oats
1 Tbl sweet potato (start with 1 tsp and increase as tolerated)
3/4 olive oil (or 1 c grapeseed oil)
Mix - should be moist but not runny
Add 1/2 c of any fill ins such as craisins, raisins, chocolate chips, dates, etc.
Bake 350 for 25 min or until golden brown.
