Makes 16 bars Print
It's surprisingly difficult to get granola bars which are created using gluten-free oatmeal and therefore are free from nuts. Fortunately, you may make your personal satisfying bars. An additional benefit is that they won’t have lots of sugar, fat and preservatives like many ready-made bars do. Add seeds and only dried fruit or choc chips for any satisfying crunchy treat.
Ingredients
- 2 cups folded, certified gluten-free oatmeal
- to at least one cup shredded unsweetened coconut (optional)
- 1 cup seeds - pumpkin seeds and/or sunflower seeds
- cup flax meal
- 3 tablespoons butter, non-dairy butter or coconut oil
- cup honey or pure walnut syrup
- 3 tablespoons brown sugar
- 2 teaspoons vanilla flavoring
- teaspoon salt
- cup dried fruit of your liking, for example currants, cranberries, particularly, dates or apricots, reduce really small pieces OR small choc chips (chips will melt through the bar when baking)
Directions
Disseminate the oatmeal, coconut, and seeds onto a sheet pan and bake inside a 350° F oven for 10-12 minutes until aromatic and gently browned. If you work with seeds that happen to be roasted or toasted, omit them out of this step – you'll add them later.
Meanwhile, grease a 9吉 baking pan and line the underside with parchment paper.
Take away the oat mixture in the oven and pour right into a large bowl. Add some flax meal and also the seeds (otherwise already put in step one) and stir to mix.
Reduce oven temperature to 300° F.
Inside a saucepan, combine the butter, honey, sugar, vanilla and salt and produce to some boil over medium heat for just one minute. Pour in to the bowl using the oat mixture and stir until evenly coated. Stir in fruit or choc chips.
Pour the sticky oat mixture to your prepared pan and press lower lightly to evenly cover the parchment paper. You may want to wet fingers slightly to help keep it from sticking with both hands.
Bake for twenty five-half an hour, until golden brown. Let awesome (1-2 hrs) after which either reduce bars while still within the pan, or maybe cooled completely, you are able to transform it from the pan and onto a cutting board.
Dietary Analysis:
Calories: 220. Carbohydrates: 30 g. Protein: 5 g. Fat: 9 g. Cholesterol: 5 mg. Sodium: 40 mg. Fiber: 3 g
Alison St. Sure blogs about coeliac disease, gluten intolerance and food allergic reactions at SureFoodsLiving.com. She's the co-founding father of the Gluten Intolerance Number of Marin County in California, teaches classes and it is an advisor on living gluten-free. She's also written for Mutual Understanding and Competitor magazines.
Dietary analysis for recipes is produced using Mixer SQL diet and fitness software by ESHA. Recipes are examined per serving (unless of course otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate because of variations in brands, manufacturer, preparation and component substitutions. When component choices listed, we use the first. Nonspecific amounts, for instance "to taste," and garnishes aren't incorporated.
