Description
Cinnamon Roll Bliss Bars are a deliciously moist and flavorful treat, combining the warm spices of cinnamon with the wholesome goodness of almond and oat flours. These bars feature a subtly sweet glaze reminiscent of classic cinnamon roll icing, making them a perfect guilt-free snack or dessert option that’s both gluten-free and full of comforting flavors.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
Add-ins
- 1/4 cup chopped pecans (optional)
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon almond milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, oat flour, coconut sugar, cinnamon, salt, and baking soda until evenly combined, ensuring the leavening agent and spices are well incorporated.
- Add Wet Ingredients: Pour in the melted coconut oil, maple syrup, vanilla extract, and almond milk. Stir thoroughly until a thick, cohesive dough forms.
- Fold in Pecans: If using, gently fold the chopped pecans into the dough for a crunchy texture and nutty flavor.
- Press Dough into Pan: Evenly press the thick dough into the prepared baking pan, smoothing the top to create a uniform layer for even baking.
- Bake: Bake the bars for 18-20 minutes until the edges turn golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Bars: Allow the baked bars to cool completely in the pan, which helps them set and makes glazing easier.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, almond milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bars, then slice into 9 pieces and serve.
Notes
- For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- Ensure coconut oil is fully melted but not hot when mixing to avoid cooking the wet ingredients prematurely.
- Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These bars freeze well; wrap tightly and freeze for up to 2 months, thaw before glazing.
- You can adjust the sweetness by altering the amount of coconut sugar or maple syrup to your preference.
