*Originally posted April 11, 2013
Having a soy and wheat intolerance, and being severely allergic to honey, I have trouble finding granola bars that don’t contain any of those ingredients. With my self-imposed pre-marathon grounding, I was able to stay in last weekend and experiment in the kitchen. I based this on a recipe I found in American Dietic Association’s book “Easy Gluten Free.” I highly recommend this book. It is by far the best GF recipe book I’ve come across.
- Cooking spray
- 1/2 cup maple syrup (if none on hand, use brown sugar)
- 1/4 cup crunchy peanut butter
- 2 tbsp vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup GF oats
- 1/4 cup all-purpose GF flour
- 1/4 cup tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 cup chopped dates
- 1/4 cup craisins
Preheat oven to 350. Spray a 9×9 pan with cooking spray.
In large bowl, beat together maple syrup, peanut butter, oil, egg and vanilla until well combined. Stir in all remaining ingredients.
Spread mixture evenly on the bottom of a pan with a spatula. Bake 20-25 minutes until cooked through and browned. Let bars cool in the pan and cut into squares to serve.