Tuesday, July 8, 2008
Whole Grain Peanut Butter Granola Bars (Gluten Free, Casein Free)
I am constantly on a search for fun, quick, on-the-go breakfast recipes. This week I tried making granola bars for the first time.
Did you ever make something for the first time and then kick yourself because you had never made it before? Well, this is one of those recipes. It it so incredibly easy. No serious baking skills needed. It's just easy and plain good.
And I get tired of muffins... have I mentioned that?
Granola bars are a great on-the-go breakfast. The problem with most homemade granola recipes is that they are full of fat and seriously packed with sugar. My bars are not! They do have sugar and fat in them, but the amounts are drastically reduced from most of the recipes I have seen available.
These chocolately peanut butter bars are also super delicious and have a perfect amount of healthy proteins and whole grains. I had not had a real granola bar in years until I had these babies, and they are completely yummy!
Michael and I both enjoyed them as a snack after dinner last night as well as for breakfast this morning. I can promise you they will show up more often in my brown bag for snacks during the day at work!
Next time I might even throw in some flax seeds for good measure! ;-)
Whole Grain Peanut Butter Granola Bars
(Gluten Free, Casein Free)
1/4 cup Earth Balance Spread, softened
1/2 cup brown sugar
1/4 cup honey
1/2 cup peanut butter
1/2 cup millet flour -or- brown rice flour
1/2 cup sorghum flour
1/4 teaspoon xanthan gum (optional)
1/2 cup quinoa flakes
1 cup GF oats (or sub with additional quinoa flakes)
1 1/4 cups puffed millet cereal
1/4 teaspoons salt
2 tablespoons allergen free chocolate chips, chopped finely
2 tablespoons chopped pecans
Chocolate Drizzle (optional):
1/4 cup allergen free chocolate chips
1 tsp. spectrum shortening
Preheat oven to 350 degrees. In a large bowl mix together softened Earth Balance spread, brown sugar, honey, peanut butter, and the egg. In another bowl mix the remaining dry ingredients together thoroughly. Stir dry ingredients into the wet ingredients. Press into a 9x13" baking pan, sprayed with non-stick cooking spray. Bake for 15-20 minutes or until light, golden brown. Cool and cut into bars.
For Drizzle: Mix together chocolate chips and spectrum shortening. Microwave for 30 seconds. Stir until smooth and velvety. Drizzle over bars. Let bars continue to cool completely. Refrigerate leftover bars. Makes 12 bars.
For a printer-friendly version, click here.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.