I get a lot of requests for recipes that fit into special diets. Many are requests for allergen-free recipes, such as gluten-free, nut-free, egg-free.
I never used to pay much attention to whether ingredients in my recipes were allergen-free, but for the past few months, I’ve been paying more attention. It seems more people than I realized are sensitive to gluten, and other allergens.
If you are gluten-free, you’ll know that gluten-free packaged snacks are so expensive. The same type of cookie/bar/muffin/bread can easily be 3 times the price of the regular variety.
I also don’t like how some brands are replacing wheat flour with ingredients like GMO corn. I wouldn’t feed this to my dog, so there’s no way I want to eat this myself.
If you stock the right ingredients, it’s easy to make your own gluten-free snacks that taste great and will be much easier on your wallet. Some staples in my pantry include gluten-free rolled oats, gluten-free flour (I use Bob’s All Purpose Baking Flour and it’s very versatile), and buckwheat flour (great for pancakes).
I want to share with you a gluten-free snack bar that you can whip up in a few minutes (no bake). I’ve been snacking on these while on the go and they never disappoint!
Peanut Butter-Oat Snack Bar
Servings 6 bars
These are delicious and full of energy.
-1/4 cup + 1 tbsp honey
-3 tbsp crunchy peanut butter
-1/2 tsp pure vanilla extract
-1 tsp cinnamon
-3/4 cup rolled oats (gluten-free)
-1 cup bran flakes cereal (I used gluten-free Arrowhead Mills Maple Buckwheat Flakes, but feel free to use any kind of flakey cereal)
-2 tbsp chia seeds
-Combine first three ingredients in a pot and heat on stovetop (low) until gently melted.
-Stir in cinnamon.
-Add in the rest of the ingredients and combine until a sticky dough forms
-If mixture is not sticking together well, add additional honey (1 tbsp at a time) and stir until sticking well
-Press mixture into a shallow pan and chill in the refrigerator for 30 minutes (or overnight).
-Slice into bars and enjoy!
Have a great day!