Most granola bar recipes are filled with gluten, dairy, and even worse, refined sugar. But this granola bar recipe is gluten-free, dairy-free, and refined sugar-free. These chewy granola bars are a great snack for on-the-go.
- ½ cup butter, softened (non-dairy or dairy)
- ¾ cup palm (or coconut) sugar
- 2 tbsp honey
- ½ tsp vanilla extract
- 1 large egg
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup quinoa flakes (or gluten-free oats/oatmeal; see notes)
- 1 ¼ cups crisp rice cereal (effective November 2010, Erewhon crispy brown rice cereal is certified gluten free by GFCO; see listing here)
- up to 1 cup chocolate chips, raisins, or chopped nuts (I used ½ cup Enjoy Life mini-chocolate chips)
- In a mixing bowl, cream butter and then mix in palm sugar.
- Add in honey, vanilla extract, and egg; mix well. The mixture will be thick and dense. I very slowly incorporated ingredients from this point on using my beloved wooden spoon.
- Add in almond flour, coconut flour, cinnamon, baking powder, and salt; mix well.
- Stir in quinoa flakes, slowly incorporating into the mixture.
- Mix in crisp rice cereal and remaining ingredients, slowing incorporating until mixed.
- Spread ingredients in greased 8 x 8 baking pan.
- Bake at 350 degrees for about 25 to 30 minutes. Use a toothpick to test for doneness. Set aside to cool well before cutting.
Shirley’s Notes: The mixture is very thick before baking, which produces a nice dense, chewy granola bar. Depending upon the amount of other ingredients I add (raisins, chocolate chips, nuts), I often mix in more quinoa flakes (or oatmeal) if the mixture will take it. I want to be able to still stir the mixture and spread the mixture in the pan, so I am careful not to add too much. I never make these granola bars without chocolate chips. Chocolate chips really compliment the flavors well and the softened chips help bind the ingredients, too. Just about any gluten-free flour mix, even gluten-free all-purpose flour, can be used in this recipe in place of the almond flour and coconut flour. A less dense flour-like gluten-free all-purpose flour will not be as nutritious, of course. However, it will allow you to add more quinoa flakes, etc. to the recipe.