Sorghum Carrot Quinoa Bars on plate

Sorghum Carrot Quinoa Bars

I was reading an article the other day about using pureed avocado to replace the fat in gluten-free baked goods. It’s supposed to help the batter retain moisture and stick together better. I decided to give it a try with this recipe. I replaced part of the coconut oil with avocado. You can’t taste it at all and they turned out really moist and not crumbly. I used about 2/3 of a large avocado, but I think I could have used the whole thing.

These bars are great for breakfast! I didn’t put frosting on them, but there is a link below to Karina’s cream cheese icing if you want to frost them. (Karina’s photos are always so lovely!) I also added a handful of coconut because I had some and it sounded good to me.


  • 1 cup sorghum flour
  • 1 cup quinoa flakes
  • 1/2 cup potato starch or tapioca starch
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup pureed avocado
  • 3 free-range organic eggs, beaten or Ener-G Egg Replacer
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice


  • 1 cup grated carrots
  • 3/4 cup chopped walnuts (or raisins)

I added about 1/3 cup of coconut with the walnuts and left out the raisins.


Preheat the oven to 350º F. Line a 9×12-inch baking pan with parchment. (I never use parchment. I just spray the baking dish with non-stick olive oil spray.) In a mixing bowl, whisk together the flours and dry ingredients. Add in the melted coconut oil, avocado, eggs or egg replacer, maple syrup, vanilla and lemon juice. Beat until the batter is smooth and sticky. Stir in the grated carrots and chopped walnuts. (I added coconut, too.)

Sorghum carrot quinoa batter in a brown bowl with spoon sticking out.

The batter is thick enough to hold up a spoon.

Spread the batter evenly in the baking pan. Bake in the center of the oven for about 22 minutes until firm to the touch.

Sorghum Carrot Quinoa Bars - Fresh Out of Oven in glass baking dish

Fresh out of the oven.

Cool on a wire rack. Frost with vegan cream cheese icing- find Karina’s Maple Cream Cheese Icing recipe here. Chill frosted bars before wrapping, to set the icing. These freeze beautifully. Remove wrap before defrosting to keep the icing from sticking. Makes 24 small bars.

Recipe Source: Karina Allrich,


Milo graphic

Milo says….

The wind blew my Frisbee over the fence, but Maizy went and got it. I would like to BITE the wind and I think Maizy would, too!


Assorted gluten free breads sliced on a wooden cutting board.

Gluten Free Flours

Although I’m focusing on using sorghum flour in this blog, there are other flours that are gluten-free. These are often combined to create interesting flavors and textures in gluten-free baked foods.

An assortment of gluten free flours in measuring cups.

An assortment of gluten free flours.

Here is a list of safe gluten-free flours that might be handy to have on hand:

Almond Meal Flour

Almond meal flour is made from whole almonds that have been finely ground into a powder. It is used in cookies, cakes and other desserts. Be sure to store almond meal flour in the freezer.


Amaranth has a very high protein and fiber content and adds a nutty flavor to gluten-free baked goods. It is most commonly used in combination with other flours to make breads, pasta, pancakes and other recipes.


Although buckwheat is a grain-like ingredient, it has no relation to wheat and is, in fact, gluten-free. Buckwheat is used throughout Europe to make pancakes and serves as a fantastic alternative for gluten-free cooking, especially when used to make breakfast cereal and lower calorie gluten-free breads.

Coconut Flour

Coconut flour is a delicious and healthy alternative flour that has a high fiber content. It provides a natural sweetness and added moisture to baked goods.

Corn Flour

Compared to cornmeal, corn flour has a blander taste, as well as a lighter and finer texture when used in baked goods.


Cornstarch is made by grinding up the starchy portion of a corn grain and turning it into a very fine powder. Cornstarch is typically used as a thickening agent, such as for soups, sauces and stews. It is also used in pre-made gluten-free flour blends because it creates a smoother texture.

Garbanzo Bean Flour (Chickpea Flour)

Garbanzo bean flour, aka chickpea flour, is like all bean flours in that it is high in protein and fiber content. As opposed to rice, tapioca, and potato flours, bean flours more closely mimic the texture of white flour when used in baked products.

Guar Gum

Guar gum is made from guar beans and has eight times the thickening ability of corn starch. It works well for thickening sauces and is often used to make gluten-free breads.

Potato Flour

Potato flour is made by grinding potato roots and subsequently removing the fibrous material. Potato flour is most commonly used to thicken sauces and is generally included in gluten-free flour blends because it adds moisture to baked goods.


Quinoa is one of the more nutritionally packed gluten-free substitutes. It is loaded with protein and a host of other vitamins and minerals. Quinoa is known for its mild nutty flavor. It can add both texture and moisture in baking.

Sorghum Flour

Sorghum flour is a millet-like grain and adds a strong flavor to gluten-free baked goods. Add in about 1/8 cup to enhance the flavors of breads, cookies and cakes. Or use it for your main flour like I do!

Tapioca Flour

Tapioca flour can add chewiness to baked goods, and is a wonderful thickening agent. Tapioca flour is known for being one of the more flavorless gluten-free flours, so it won’t affect the taste of your dish.

White Rice Flour

White rice flour is made from finely ground white rice and is most often used as a replacement for wheat flour in gluten-free breads.

Xanthan Gum

Xanthan gum is used to add volume or fluffiness to gluten-free bread and other baked goods. It is made from xanthomonas and is a natural carbohydrate.

From National Foundation for Celiac Awareness.


Milo graphic

Milo says….

I was asleep yesterday when Maizy made this post. Why has she suddenly decided to get up when it is still dark? I don’t understand humans…