|Gluten Free Granola Bars|
This recipe is adapted from the Looneyspoons cookbook by Janet and Greta Podleski.
makes 15-20 bars
2 1/2 cups GF Quick Cooking Oats
1/2 cup Coconut Flakes (sweetened or unsweetened)
1/2 cup Chopped Nuts or Seeds (Almonds, Pecans, Cashews, Pumpkin Seeds, Sunflower Seeds, etc)
1/2 cup Dried Fruit (Craisins, Apricots, Raisins, Blueberries, etc)
1/3 cup Oat Flour (grind GF oats in coffee grinder)
1/4 cup Ground Flax Seed
1 tsp Cinnamon or Pumpkin Pie Spice
1/2 tsp Salt
3/4 cup Pumpkin Puree (canned or home made) (or 3/4 cup mashed bananas)
1/2 cup Liquid Honey
1/4 cup Canola Oil, Melted Butter/Margarine, or Melted Coconut Oil
1 tsp Vanilla Extract
Stir together dry ingredients.
In a smaller bowl, mix together pumpkin puree (or banana), honey, oil and vanilla.
Add wet ingredients to dry and mix well.
Line 9x13 baking dish (or baking pan) with parchment paper and pour in mixture. Press evenly into pan.
Bake at 350 for about 25 mins (until top begins to brown).
Let cool in pan, then transfer to cutting board and cut into granola bar shapes.
Wrap individually in plastic wrap and freeze.
Note: For nut free (and school friendly) granola bars, use sunflower seeds and pumpkin seeds only. For the granola bars pictured, I used 1 bag of Enjoy Life Not Nuts seed and fruit mix in place of the nuts and dried fruit.
|Granola Bar Mixture|
|Press mixture into baking pan|
|Bake until golden brown|
|Let cool and cut into granola bar shapes|