Gluten Free Recipe of the Month: Chewy Granola Bars

February 18th, 2010 by

Finding yummy gluten free snacks for kids is not easy especially ones that aren’t too unhealthy so most moms take matters into their own hands and make their own.  This month’s gluten free recipe adds to the snack recipe artillery with chewy granola bars, a treat kids love.  The recipe is also dairy free, and allows for lots of variations for family food preference or other food allergies or intolerances.  It is of course, also suitable for celiacs.

The granola bars call for gluten free oats, so when shopping make sure oats are specifically labeled as gluten free.  Although oats by nature do not contain gluten, a lot of cross-contamination with other gluten containing grains often occurs and can happen anywhere from the growing field to the processing room. 

This gluten free recipe is from Living Without, a magazine for people with food allergies and sensitivities and is a great resource for recipes as well as other tips for managing food intolerances.  The original recipe calls for butter, which does contain casein so those avoiding should use a poly or monounsaturated oil based margarine.

Chewy Granola Bars

These granola bars make a great breakfast on the go, afterschool snack, or brown bag lunch treat and have been tested and tried by Mum Mum’s dietitian.

½ cup margarine or butter, meltedgranola

½ cup vegetable oil

½ cup brown or date sugar

¼ cup sugar

2 tablespoons pure maple syrup (or honey for children over 2)

2 cups of gluten free oats

2 cups of quinoa flakes (or rice)

1 cup shredded coconut

1 cup shopped almonds or pumpkin seeds (optional)

1 cup raisins, chopped dates, or other dried fruit

Preheat oven to 350?, lightly oil and line a 9 x12 jelly roll pan (cookie sheet with sides) with parchment paper.  In a large mixing bowl, combine butter, sugars, and syrup then stir in remaining ingredients until mixed.  Spoon mixture onto pan; spread evenly through pan pressing down to create a smooth surface.  Bake for 30 minutes, allow to cool slightly then cut into 2 inch bars.

Prep time: 45 minutes

Yield: 3 dozen bars



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