June 13, 2008
Gluten Free "Granola" Squares
When we discovered that Jamison had Celiacs we immediately tried out some gluten free products. Many of them didn't make the cut, but one of the ones that did were EnviroKidz Panda Peanut Butter Crispy Bars and the quickly became a regular on our grocery list. The only problem with that is that depending on when you catch them they run from $4-5 for 6 bars. That adds up fast! So I decided to try and make something along those lines at home and I kept putting it off and putting it off, but earlier this week I finally got around to playing around with some ingredients.
I knew right off the bat I'd be using puffed rice and some form of peanut butter, but I felt like it needed just a little something else. I debated milk chocolate chips, but I didn't have any on hand. I also thought about raisins, but while Jamison likes raisins on their own, he's not a big fan when they are in something. I also thought about nuts, but we have much the same situation as the raisins with those too, so I decided to skip those as well. I finally decided on some unsulphured coconut, because it's so small it doesn't really show up in the bar, but it helps sort of bind things together and it gave a faint hint of coconut, without being overpowering.
The result was very good. I even liked them and this is coming from a person who doesn't care for Rice Krispee squares! Jamison liked them too so I'll be whipping these up to take place of the "Panda Bars" as Alexis calls them so he'll have some to take in his lunch. Yeah me! ;oP
What You'll Need:
4 cups of puffed rice cereal
1 cup of unsulphured coconut
1/2 cup of maple syrup
1/2 cup of honey
1/2 cups of peanut butter powder
1/4 cup natural brown sugar
Preheat oven to 350 F.
Mix rice cereal and coconut in a large bowl and set aside.
Add maple syrup through natural brown sugar into a large pot and bring to a slow boil. Boil 3 minutes and remove from heat.
Quickly pour hot liquid mixture into the bowl with the rice/coconut. Be extremely careful as the liquid is VERY hot! Stir quickly to coat rice/coconut completely.
Pour mixture onto a baking dish that has been lined with a silicone mat and spread out into a rectangle. (Note: You can shape with your fingers, but be very careful as it is still warm/hot!)
Bake 5-6 minutes at 350 F and then let cool. Cut into squares and store in an airtight container.
Notes: This should work with puffed corn as well. You can add in other things as mentioned above including raisins, nuts and/or chocolate chips.
Posted by Dianne at June 13, 2008 12:10 PM
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Oh how cool! I love the Envirokidz bars, but swore off them for the same reason.
Posted by: Allie at June 13, 2008 1:22 PM
Before gas got to be fifty bajillion dollars a gallon a little splurging on a food item wasn't so bad, but since gas AND food prices have both gone up, well it's time to get creative! :o)
Posted by: Dianne at June 13, 2008 1:26 PM