granola bar - gluten free

By tinathorn

Ingredients

• Dry ingredients:
• 1 cup certified gluten-free oats
• 1/2 cup sunflower seed kernels, unsalted
• 1 Tablespoon flaxseed meal
• 1 Tablespoon sesame seeds (toasted is best, these are optional)
• 1 cup gluten-free rice cereal (Rice Chex would work well; simply crush them a bit before adding to the mix.)
• 1 cup dried fruit or chocolate chips
• Liquid ingredients:
• 1/4 cup nut or seed butter
• 1/4 cup sugar (granulated white, light brown or coconut sugar)
• 1/4 cup pure maple syrup (or honey or agave nectar)
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Details

Adapted from glutenfreegigi.com

Preparation

Step 1

Preheat oven to 350F.
Line a cookie sheet with foil (this is for toasting oats, nuts and seeds).
Lightly grease an 8-inch-square baking dish for the bars.
Spread oats, nuts and/or seeds, flaxseed meal and sesame seeds on prepared cookie sheet.
Bake about 10 minutes, stirring half way through.
Pour toasted nut/seed mixture into a large mixing bowl. (You’re all done with the oven now, so don’t forget to turn it off.)
Add cereal and dried fruit; stir to combine and set aside. (If adding chocolate chips, do not add yet. More on this in a few steps, below.)
In a small saucepan, combine nut or seed butter, sugar, maple syrup (or other liquid sweetener), vanilla and salt over medium heat; cook and stir approximately five minutes, until the mixture begins to bubble.
Pour the hot liquid mixture over the dry ingredients in the mixing bowl; stir to coat.
If you are adding chocolate chips, add them after all other ingredients are stirred well to minimize melting (or simply sprinkle and press some on top of the bars once you press them into the dish before chilling).
Spoon mixture into the prepared dish and press down firmly. (Be careful, the mixture will be hot!)
Cool the pan of bars until they are room temperature, then place in the refrigerator until set (approximately ½ hour) before cutting into bars.