Preheat oven to 350?. Spray a silicone individual brownie square pan with cooking spray.
Place all ingredients in a food processor. Process until pieces are mixed well and dough sticks together.
Press into pan. Bake for 12-15 minutes on the center oven rack.
Cool for one hour. Cut into squares.
Mitoku is an importer of traditional Japanese foods, and they have an excellent long article on the rice malt syrup they sell -- how it is made, composition, recipes. It does include barley, but the breakdown has carbs, sugars and water, which account for 98-99%. I wonder if the gluten in the barley is changed by the conversion prompted by enzymes when it is sprouted? I wouldn't suggest that a person on a strict gluten free diet take chances, but I suspect that the gluten is 'predigested.' Anyway, the Squares look excellent. I'm away from home this week, and I'm looking forward to trying them.
Rice malt is a whole grain sweetener made by breaking down brown rice. It sometimes includes barley, so check the label. If you can't find gluten-free rice malt, then substitute Lundberg brown rice syrup.
If you use a brownie pan, use the 9 inch square. Cool for one hour before cutting into squares and make sure you clean your knife between cuts to get a neat edge.
Looks great. Two questions: what is rice malt? Can you cook this in a regular brownie pan? What size would you recommend?