The Gluten-Free Homemaker

Labor Day weekend my family left me to go camping.  Some of you are wondering why I didn’t go.  I have done my share of camping, including a 4 week cross country trip, but not this time.  Let me just say, there were 10 men & boys, dirt bikes, guns, and no bathrooms.  What would you have done?  Besides, one of my dogs had a sprained leg, and it would have been torture to take him but not let him run.

Anyway, I wanted to make some granola bars they could snack on that wouldn’t be full of sugar.  As is often the case, I combined ingredients and techniques from different recipes.  I was very happy with how they turned out.  I made two batches and put some in the freezer to have for quick gluten-free snacks.

Gluten-Free, Sugar-Free Granola Bars

Ingredients

• 2 c. gluten free oats
• 1/2 c. unsweetened coconut
• 1 c. sunflower seeds
• 1 c. nuts (I used cashews)
• 1/4 c. ground flax seed
• 1/2 tsp. salt
• 3/4 c. nut butter
• 3/4 c. agave nectar

Instructions
Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces.  I had to do this in batches since I don’t have a large food processor.
Put it into a large bowl.  In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat.  Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers. 

Bake at 350 degrees for 20 minutes.   Cool before cutting.  They will keep at room temperature for a few days, or you can store them  in the refrigerator for at least a week.  They freeze well for long term storage.

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Labels: appetizer and snack recipes