gluten/egg/dairy free granola bars
Print recipe
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Total time | 20 minutes |
| Allergy | Tree Nuts |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
Ingredients
- 1 c. gluten free oats
- 1 c. pecans
- 1 c. whole almonds
- 1/2 c. sunflower seeds
- 1 c. dried cranberries
- 2 Tbs. sesame seeds
- 1/4 c. + 2 Tbs. honey (can also use agave for vegan)
- 3 Tbs. coconut oil
- 1/2 tsp. salt (use less if your nuts & sunflower seeds are salted)
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4-1/2 tsp. cinnamon
Note
My sister gave me this recipe that I tweaked based on what I had in my pantry. Feel free to play with your mix-ins...add chocolate chips or your favorite dried fruit. Check out this recipe and others on Whole Food Fridays: http://www.allergyfreealaska.com/2012/10/04/whole-food-fridays-week-11/
**Don't forget to follow me on Facebook! http://www.facebook.com/pages/Gluten-free-other-allergen-free-recipes/246186938803420?ref=hl**
Find this and other recipes at: http://www.thetastyalternative.com/2013/10/allergy-free-wednesdays-week-87-october.html
Directions
| 1. | Pulse half of the nuts & oats in a food processor until they are of flour consistency. Don't pulse too long or you'll have nut butter! | |
| 2. | Coarsely chop remaining nuts and mix in a bowl with the nut flour; add sunflower seeds, remaining gluten free oats and dried cranberries. | |
| 3. | In a small saucepan mix honey, coconut oil, extracts, salt & cinnamon. Bring to a boil; once frothing, cook 15 seconds. | |
| 4. | Remove honey mixture and mix into nut/oat mixture. | |
| 5. | Press firmly into an 8x8 pan, lined with foil. Refrigerate until set. | |
| 6. | Chop into bars, wrap in plastic and refrigerate or freeze. |
