Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

Gluten Free Granola Bars

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We discovered something the last time we made these. After you combine the liquid ingredients for the fruit variety, we poured the liquid into the food processor. Then we added some pieces of the dried fruits (big chunks of papaya and mango) and hit them with the processor. With the liquid in there it kept the fruit pieces from getting all clumped together. We were able to get a much better and more uniform chop on them, which in turn gave a better texture to the bars. Way easier and better!

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Fruit and Granola Bars

3 1/2 cups quick-cooking oats (Gluten Free)
1 cup chopped almonds (or a mixture of nuts like peanuts, cashews)
2 eggs, lightly beaten
2/3 cup butter or margarine, melted
1/2 cup honey
1 tsp. vanilla extract
1/2 c sunflower kernels, or 4 tbls. ground flax seed (optional)
12 oz (about 3-3.5 c) dried fruit (cranberries, raisins, figs, apricots, mango, papaya, apples, etc)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon

Steps:
1) Combine oats and almonds and spread on cookie sheet. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a food processor lightly blend eggs, butter, honey, vanilla, brown sugar, and cinnamon.
3) Gradually add pieces of fruit to the food processor and blend until the fruit is finely chopped (this is the most important step to get the bars to stick together).
4) Place oat mixture and sunflower kernels in a large bowl and add mixture from the food processor, mix until oats are well coated.
5) Press mixture into a large cookie sheet* coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes* or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate (they last quite a while and also freeze well).

*I love the big oat bars from Philz Coffee shop so the last time I made these I put them into an 11×7 pan and cooked them until the center was no longer spongy (35-45 mins) and the entire top is brown throughout.

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Peanut Butter and Chocolate Chip Granola Bars

3 1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, lightly beaten
2/3 cup butter, melted
2 tsp. vanilla extract
2/3 cup peanut butter
1/2 cup sunflower kernels
1/2 cup semi-sweet chocolate chips
1/2 tsp. ground cinnamon
1/2 cup packed brown sugar

1) Combine oats and almonds and spread on cookie sheet coated with cooking spray. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a large bowl combine eggs, butter, honey, peanut butter, and vanilla.
3) Stir in sunflower kernels, chocolate chips, cinnamon, and brown sugar.
4) Stir in oat mixture until well mixed.
5) Press mixture into a large cookie sheet coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate.

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ORIGINAL RECIPE FROM
http://www.tasteofhome.com/recipes/Granola-To-Go-Bars

Ingredients

  • 3-1/2 cups quick-cooking oats
  • 1 cup chopped almonds
  • 1 egg, lightly beaten
  • 2/3 cup butter, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup sunflower kernels
  • 1/2 cup flaked coconut
  • 1/2 cup chopped dried apples
  • 1/2 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
  • In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
  • Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.
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