At times it can be challenging for Celiacs to discover regular each day treats. If your likely on a street journey or likely on a hike, you will not often want to just take a bag of carrots or a bag of Gluten Cost-free Trail blend. At times you want that old fashioned hearty Granola bar.
I’ve accomplished a lot of research in excess of the previous calendar year and transpired across this great homemade recipe for Granola Bars that are excellent for any situation.
1 cup brown rice cereal
one cup semi-sweet chocolate chips
1 cup brown sugar
1/four cup sunflower seeds
1 cup agave nectar syrup or honey
one tsp vanilla
one/2 tsp sea salt
2 Tbsp butter
one cup almonds
two cups blended dried fruit (You can throw in dried cranberries, pineapples, bananas, raisins, something you want at this point)
2 cups rolled oats, (gluten-cost-free)
Your heading to start off off by pre-heating your oven to 325 Degrees.
Seize a 9×13 inch pan and flippantly grease it with some spray.
Throw sugar free snacks and your hazelnuts on to a baking sheet and toast them. I generally toast them for close to ten minutes, turning them at minimum two times. This will give your Granola Bars that extra crunchy, crisp taste.
Mix your agave nectar syrup, your brown sugar, vanilla, butter, and sea salt with each other into a saucepan and carry them to a boil. Make certain the warmth is on medium, so you do not burn up it. As soon as it’s introduced to a boil you can set it aside off the warmth.
Now in a individual bowl you will merge your dry ingredients. Throw in your oats and hazelnuts, brown rice cereal and sunflower seeds, dried fruit and chocolate chips into the bowl. Mix them with each other, and then pour your syrup mix above the granola blend and stir.
Now will come the enjoyable portion. Pour out your granola mixture into a baking dish and flatten it with a spatula or your fingers. Make positive you compress it together actually well so they adhere with each other when they come out of the oven. You can bake them for twenty-thirty minutes, but i usually do it for a little more time so they get extra crunchy.