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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.6 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Gluten-Free Pink Ribbon Diet Hermits calories by ingredient
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Gluten-Free Pink Ribbon Diet Hermits

Submitted by: TRANSFORMWE

Introduction

I've been trying to eliminate wheat in my diet. I love hermits and had enjoyed the hermit recipe from the Pink Ribbon Diet, which uses olive oil in place of unhealthy fat. I based this on that recipe, substituting ground flaxseeds, oat bran and GF baking mix for the flour. I cut down the brown sugar, substituting agave nectar, and also added pumpkin, to boost the nutrition and because I like it. I've been trying to eliminate wheat in my diet. I love hermits and had enjoyed the hermit recipe from the Pink Ribbon Diet, which uses olive oil in place of unhealthy fat. I based this on that recipe, substituting ground flaxseeds, oat bran and GF baking mix for the flour. I cut down the brown sugar, substituting agave nectar, and also added pumpkin, to boost the nutrition and because I like it.
Number of Servings: 26

Ingredients

    2 C Bob's Red Mill Gluten Free All-Purpose Baking Flour
    1/2 C oat bran
    1/2 C ground flaxseeds
    1/2 t ground nutmeg
    1/2 t ground cloves
    1/2 t ground cinnamon (I used a full tsp)
    1/2 t salt
    1/2 C olive oil
    1/2 C agave syrup
    1/2 C molasses
    1/4 C unsweetened almond milk (may sub. skim milk)
    1 can cooked pumpkin
    1/2 t ginger

Tips

The original recipe was a little crumbly, but these were soft and chewy, even the next day. I stored them in the refrigerator rather than on the counter.


Directions

preheat oven to 350 degrees
combine dry ingredients (including spices) and mix with a fork or pastry blender. Set aside.
On medium speed blend together the olive oil and the brown sugar, adding the agave nectar, molasses, and almond milk gradually. When fully combined, blend in the canned pumpkin.
lower speed and gradually add the dry ingredients, scraping down the bowl frequently.
Stir in the raisins and walnuts.
Spread in a prepared sheet pan and bake at 350 for 20 minutes or until done. Remove and allow to cool before cutting into bars.

Serving Size: makes 26 2 inch square servings

Number of Servings: 26

Recipe submitted by SparkPeople user TRANSFORMWE.






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