Heart-Healthy, Gluten-Free Snack Bars

15 Jan
Yummy and oh-so-easy gluten-free bars are a healthy alternative to sugar-filled sweets!

Yummy gluten-free bars are a healthy alternative to sugar-filled sweets!

My lovely neighbor brought us some of these delicious and not-to-sweet bars recently. I asked her to share the recipe with me, and now I’m sharing it with you! This recipe was developed and written as-is by Teri Gruss, who is the author of the About.com Guide to gluten-free cooking.

Consider baking this healthy alternative instead of cakes and cookies for Valentine’s Day  this year!

Ingredients:

  • 3/4 cup nut butter (almond OR cashew OR peanut OR sunflower butter)
  • 3/4 cup sweetener syrup (honey OR GF brown rice syrup OR good quality Agave nectar)
  • 1 1/2 cups roasted raw nuts and / or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds- use your favorites in any combination)
  • 1 cup unsulfured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins- use your favorite dried fruits in any combination)
  • 4 cups GF brown rice crispie cereal
  • 1/8 teaspoon Kosher salt
  • 1 teaspoon vanilla extract

Directions:

–Line a large baking sheet with parchment paper
–Place nuts and / or roasted seeds and dried fruit in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.–In a large saucepan melt nut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit and cereal. Stir until all ingredients are coated with nut butter mixture.–Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer.–Wrap bars in waxed paper and store in a covered container in the refrigerator.

–Yields ~16 to 32 bars depending on how they are cut.

This recipe was developed and written as-is by Teri Gruss, the author of the About.com Guide to gluten-free cooking.  Teri has a Masters in Nutrition and you can read the full article for this recipe and learn more about Teri’s story here.

Happy Baking!

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2 Responses to “Heart-Healthy, Gluten-Free Snack Bars”

  1. Linda Bryce January 17, 2013 at 7:36 am #

    The heart shaped plate definitely adds that extra touch. It looks very professional.

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