Gluten Free Granola Bars Food
EASY GLUTEN FREE GRANOLA BARS
Made with quinoa flakes. Delicious chewy granola bars. Easy to make, freezes well. Rolled oats can be used instead of quinoa flakes. Recipe adapted from one by LIsa Miller of Ontario
Provided by Yankiwi
Categories Lunch/Snacks
Time 35m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 6
Steps:
- Line a 15x10 inch (38x25cm) pan with parchment paper.
- Combine quinoa flakes, nuts, raisins, seeds, chocolate chips and sweetened condensed milk. Chopped apricots or cranberries can be used instead of raisins.
- Mix well either in a stand mixer or you can roll up your sleeves and mix by hand - literally.
- Transfer to parchment-lined pan. Put another piece of parchment paper over the top and compress as well as possible with the back of a spoon, hands or a handle-less rolling pin.
- Bake in a preheated 325 degree F. (160 C) oven for 25 to 30 minutes or until golden brown.
- Cool completely then chill, overnight is best. Cut into bars. Store in an airtight container, can be frozen.
Nutrition Facts : Calories 99.6, Fat 4.6, SaturatedFat 1, Sodium 22.1, Carbohydrate 13.2, Fiber 1.5, Sugar 3.9, Protein 2.8
GLUTEN FREE "GRANOLA BARS
Make and share this Gluten Free "granola Bars recipe from Food.com.
Provided by bakedperfectionGF
Categories Breakfast
Time 40m
Yield 20 Granola Bars, 2 serving(s)
Number Of Ingredients 7
Steps:
- Butter an 8 X 10 inch pan generously OR line it with parchment paper than also comes up the sides of the pan about 1/2 of an inch.
- Preheat the oven to 400°F.
- Toast your nuts/seeds in the oven for a few minutes until slightly golden. While you are doing this, make your "granola glue" or peanut butter sauce.
- To make the "granola glue" or peanut butter sauce, combine honey and brown sugar in a small saucepan. Heat, while stirring, until the brown sugar dissolves. Bring mixture to a simmer and simmer for 1-2 minutes until evenly foamy/bubbly on top. Remove from the heat. Add one teaspoon vanilla extract. Stir (it will steam a bit). Add peanut butter and stir briskly until lumps are gone and the consistency is uniform.
- Mix granola base (oats or cereal) with your toasted nuts/seeds. Pour peanut butter mixture over the top and stir until evenly distributed. Add dried fruit and stir again to distribute.
- Pour mixture into pan (on to parchment paper). Spread evenly and then press down in to the bottom of the pan. Press the granola together firmly.
- Bake for 20 minutes at 350°F.
- Remove from the oven and allow to cool completely (it will firm up as it cools) before cutting.
- Cut into bars (1″ wide and 4″ long). Wrap bars in cling wrap or wax paper and store in a Ziploc bag or airtight container on the counter until consumed. (I've store mine up to 10 days, but it depends on the weather.) These can be refrigerated; however, I haven't tried freezing them yet.
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