Crispy Cereal Bars Vegan Gluten Free Nut Free Food

NUT-FREE GRANOLA BARS (VEGAN AND GLUTEN-FREE)

Steps:

• Preheat the oven to 350°F (177°C) and line a square baking dish with parchment paper cut to fit and lay both directions. My baking dish is is a little smaller than 8x8, more like 7 1/2, so if yours is a true 8x8, the bars just will be a bit thinner on the edges.
• In a small bowl, mix the flaxseed and 6 tablespoons of water and heat in the microwave for 30 seconds. Whisk well and set aside.
• To a food processor, add the sunflower kernels and process about 30-45 seconds until a fine flour forms (as in the photo). Be careful not to over process or it will start to turn into a paste.
• To a large bowl, add all of the sunflower flour to it, along with the oats, oat flour, cinnamon, ginger and salt. Stir really well. Add the chocolate chips.
• To the bowl of reserved flaxseed mixture, it should be thick, whisk in the syrup well. Make sure it is no longer warm before adding to the dry ingredients (so it doesn't melt the chocolate chips). Stir everything together for a good minute or so until it all comes together in a moist, sticky batter. The more you stir, the stickier it will get. This is good, as that flaxseed helps to bind the bars.
• To the lined pan, add the batter and spread out evenly with the back of the spoon as best you can. Now, take a square piece of parchment paper the size of the pan and place it on top. Press the mixture down flat and smooth out the top. Smooth your fingers along the edges and corners, making sure it's even. Really BE PATIENT with this step ensuring you are properly spreading it out to the corners and along the edges. Do not sloppily or quickly press it down or the bars will not form properly when baking.
• Once it's smooth, flat and even, top with extra chocolate chips if desired. Bake for 30-32 minutes until the edges are looking golden brown and the middle is firm to the touch. Refer to photo.
• Cool 1 hour. This is where they will firm up. Do NOT cut them before this unless you want crumbles! After an hour, lift them up with the parchment paper and cut desired shapes with a really sharp knife slowly. The crunchy edges may crack a bit but the bars should be firm and hold beautifully. They stay firm and moist for several days too. Keep stored in a sealed container or ziplock bag.

CHEWY NO-BAKE CEREAL BARS

Steps:

• Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
• In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
• Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
• Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.

CHEWY GRANOLA BARS VEGAN, GLUTEN FREE, EGG FREE, DAIRY FREE

Steps:

• Preheat oven to 350 degrees. Oil 9x13 baking pan.
• In large bowl, beat sugar and shortening until light and fluffy.
• Add honey, egg replace and vanilla. Beat until smooth.
• In medium bowl, combine flour, gar gum, salt and baking soda. Blend.
• Add flour mixture to sugar mixture. Mix until well combined.
• By hand mix in chocolate chips, nuts, rice cereal and oats.
• Press firmly into pan.
• Bake for 20 minutes, until brown.