|It is confirmed: a hill of dirt is even more engaging than a cardboard box!|
|Granola bars without the dried cranberries|
The original recipe called for 2/3 cup of dried cranberries. In my recipe below I reduced the amount of dried cranberries that the original recipe called for because I found the granola bars overly sweet. Many of my camping friends didn't mind the full 2/3 cup of cranberries though! In a second batch of granola bars I omitted the cranberries although and just used roasted pumpkin seeds and semisweet chocolate chips. This was just right for me. :)
GFCF Vegan Nut-free Granola Bars
Adapted from the recipe for vegan & gluten free granola bars from fAnnetastic foods.
2 Tbsp flaxmeal + 6 Tbsp warm water, mixed
1 3/4 cup gluten-free oats
1 cup quinoa flour
1/3 cup roasted pumpkin seeds or pepitas
1/3 cup dairy-free semisweet chocolate chips (I like Trader Joe's. For soy-free, use Enjoy Life chips, mega chunks, or mini-chips.)
1/3 cup dried cranberries
2 tsp cinnamon
1/2 cup sunflower seed butter
1/2 cup maple syrup
- Mix flaxmeal and warm water together. Set aside.
- In a separate bowl, toss together all the dry ingredients
- Add sunflower seed butter and maple syrup to dry ingredients. Combine well. Then flatten mixture into a 13"x9" rectangular pan using a nonstick cooking utensil. (I use a rice paddle -- perfect!) I actually do not fully cover the pan, achieving an 11"x9" or 12"x9" rectangle-shape instead.
- Bake at 350 degrees for 15-18 minutes or until golden brown.
- Let the pan cool completely before using a sharp knife to cut into bars. Makes about 12-15 bars.
I also tried fAnnetastic's no-bake granola bar recipe. Mine didn't hold together -- it could have been because I used maple syrup and sun butter in place of brown rice syrup and peanut butter -- but the resulting granola hash is a really tasty breakfast cereal or yogurt companion. I saw a lot of other healthy, not-overly-hard recipes on the fAnnetastic blog that piqued my interest. I will definitely be back to the site to try out more!