Gluten Free Granola Bars Recipes

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.

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.

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.

Steps:

• Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined.
• Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
• Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute.
• Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart.
• Cool until granola has hardened, 2 to 3 hours. Cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan or a cookie sheet.
• In a large bowl, mix together the oats, brown sugar, flax seed, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. (*If mixture isn't sticking together add 1 teaspoon of Xanthum gum)Pat the mixture evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. 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.

Steps:

• Preheat oven to 350 degrees. Oil 9x13 baking pan.
• In large bowl, beat sugar and shortening until light and fluffy.
• Add honey, egg replace and vanilla. Beat until smooth.
• In medium bowl, combine flour, gar gum, salt and baking soda. Blend.
• Add flour mixture to sugar mixture. Mix until well combined.
• By hand mix in chocolate chips, nuts, rice cereal and oats.
• Press firmly into pan.
• Bake for 20 minutes, until brown.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 10x15-inch rimmed baking sheet with aluminum foil, leaving an overhang on 2 sides. Grease with cooking spray.
• Combine almond butter, honey, and coconut oil in a saucepan. Heat over low heat until melted and easily blended, about 5 minutes.
• Mix oats, crispy rice cereal, almonds, cranberries, chocolate chips, chia seeds, flaxseed meal, sesame seeds, cacao nibs, and coconut in a large bowl. Pour in almond butter mixture; toss until fully mixed.
• Press mixture into the baking sheet with moistened hands until it is very compact.
• Bake in the preheated oven until golden, about 15 minutes. Allow to cool completely, about 20 minutes. Lift from the baking sheet and slicing into 30 bars.