Gluten Free Peanut Butter Granola Bars Food

GLUTEN FREE PEANUT BUTTER GRANOLA BARS

Steps:

• Line an 8 by 10 pan with parchment paper.
• Combine dry ingredients in a large bowl.
• 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.
• Pour granola glue in bowl with dry ingredients and mix.
• Place the mixture in pan and press down with a fork to smooth out.
• Place in fridge for at least an hour (I leave it in overnight).

GLUTEN FREE "GRANOLA BARS

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.

EASY HOMEMADE GRANOLA BARS - GLUTEN FREE

Steps:

• Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan. Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.
• If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.

PEANUT BUTTER AND NUTELLA GRANOLA BARS

Steps:

• Pour your almonds in a 9×13 pan. Add wheat germ, oats, flax, chia, husks and hemp seeds and mix everything together. Pop pan into the oven for about 8 minutes at 400 degrees for a quick toast. Stir the ingredients in the pan a couple times just to make sure nothing gets overdone. When the 8 minutes are up turn off oven and pour the toasted mixture into a mixing bowl. Set aside.
• In a saucepan mix together the honey, margarine, and brown sugar. Cook over medium heat stirring constantly. Bring mixture to a boil and then continue to cook for 4 minutes. Remove from heat and stir in the peanut butter and Nutella. Pour over the mixture you just set aside. Mix until everything is well combined. Spray a 9×13 pan and pour the granola spreading it out evenly. With a piece of wax paper protecting your hand press down firmly to compact the granola. Toss the wax paper when your done. Let cool before turning out granola on a board for cutting. Cut into 20 pieces.