I’m sure you know by now how expensive it can be to buy gluten free replacement foods. By replacement foods, I mean foods that are normally filled to the brim with gluten and wheat and companies have developed foods that are really close to the real thing. Well…close…but yet, so far away. One of the foods that can be expensive, especially when looking for snacks that are gluten, peanut AND nut free is granola bars. Sometimes you can get them free of one allergen, but not the other. My son LOVES granola bars and I was looking for a substitute recipe one day and remembered a recipe from my friend, Tiffany.
I’ve been reading Tiffany’s posts for years, even back in the day when we were blogging on Xanga. Tiffany is a wonderful stay-at-home, homeschooling mom that has 3 beautiful children, one of which I’ve had the privilege to see God work through their recent adoption from Ethiopia. If you want to see a family whose heart is for both orphans and the Gospel, check out her blog. I dare you to read and have dry eyes at the end.
Anyway, this recipe is borrowed from Tiffany. I’ve tweaked the allergy friendly one, obviously, but if you don’t have to worry about gluten or eggs, feel free to try the regular recipe.
As with all allergy-free recipes, please use ingredients that you are comfortable with their allergy-free status. Companies change formulas from time to time, so be sure to check labels and when in doubt, contact the manufacturer.
Homemade Gluten-Free, Egg-Free Oat Bars
Makes 16 bars.
In a large mixing bowl, combine the following:
1 cup gluten free rolled oats
1 cup gluten free old fashioned oats
1 cup gluten free flour
1/4 cup Mighty Tasty Hot Cereal* or gluten free oat bran
1/4 cup ground flax seed or flax meal
1/2 cup packed brown sugar
1 tsp ground cinnamon (optional)
1/2 tsp nutmeg (optional)
3/4 tsp salt
1 tsp xanthan gum
1 cup raisins**
In a smaller bowl, combine the following until frothy:
1 tsp baking soda
Egg replacer + water for 1 egg
OR use one large egg, beaten
1/4 cup honey
1/2 cup oil
1/2 cup applesauce***
2 teaspoons vanilla extract
1. Preheat the oven to 350F.
2. Generously grease a 9×13 inch baking pan.
3. In a large bowl, mix together the dry ingredients.
4. Make a well in the center and pour in the wet mixture.
5. Mix well using a fork or your hands.
6. Pat the mixture evenly into the prepared pan. Bake for 30 minutes, turning once for even baking, until the bars begin to turn golden at the edges.
7. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Flavor combos I’ve used:
1/2 cup pumpkin, 1 cup chocolate chips
1/2 cup pureed banana, 1 cup chocolate chips
1/2 cup applesauce, 1 cup raisins, 1 tsp cinnamon
1/2 cup applesauce, 1/2 cup cranberries, 1/2 cup chocolate chips
LACTATION BARS, add 1/4 cup gluten free brewer’s yeast to the dry ingredients and any add ins you want.
*If you only need wheat free products, oat bran cereal works really well.
**other options include dried cranberries, chocolate chips, peanut butter chips, coconut, nuts, M&Ms
***any pureed fruit or veggie will work here! Peaches, bananas, sweet potato, pumpkin, butternut squash, even leftover baby food!
McCormick used to make a Chai seasoning that is really yummy with banana or pumpkin in the bars. Unfortunately they discontinued it in 2010. I’m working on a good substitute for that spice mixture because I’m almost out! Yeah…I know my spices are old…