Tuesday, 24 April 2012

Granola Bars

Gluten Free Granola Bars
I love granola bars, but not many are gluten free, and the ones that are cost way too much! I love the idea of making your own. You can customise the add ins to suit your tastes or allergies. It's also much easier to avoid the added preservatives that are in most store bought granola bars. As always, make sure your oats are wheat free!

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.

Dry ingredients

Granola Bar Mixture
Press mixture into baking pan
Bake until golden brown 
Let cool and cut into granola bar shapes

Great for snacks or lunch on the go!

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