One Little Tip For Surviving The First “Gluten Free” Year

I’ve learned to always carry a snack with me. Inevitably there are going to be those moments where you are out and about..chillin with a friend, shopping, maybe taking the metro downtown, having a grand ol time. And then.. wham!  You are suddenly struck with monster hunger pangs with not a gluten free snack in sight. It’s happened to me a thousand times, and although I never would give in and eat something I knew I would pay for later, the first year going gluten free did include some grizzly bear sized blood sugar crashes…say what..?!

I quickly figured out that it pays to have a snack in my bag or stowed in the car… 

There are some great pre-packaged Gluten Free granola bars out there. I love “Kind Dark Chocolate Cherry Bars” and “Lara’s new Banana Bread Nut Bar”, (seriously, it tastes just like banana bread … marvelous!) But hey, why not try making your own? It will save you lotsa money, and they are soooo good. I’ve made these many times, each time with different ingredients..

The recipe is adapted from A Beautiful Mess, I’ve added Crispy Rice Cereal for crunch, peanut butter for even more awesome flavor, pecans (my favorite nut BTW) and dried cherries, (I’m inclined to think cherries are most decadent of dried fruit), you add what you like. These taste amazing; amazing as in, my mom cried when she ran out of her personal stash!

(I used milk chocolate on these since I was out of dark, but dark is better:))

Gluten Free Bars

2 cups quick cooking gluten free oats

1 cup sliced almonds

1/2 cup shredded coconut

1/4 cup pecans

1/4 cup chia seeds

8 chopped up dried cherries (or whatever dried fruit/nut/seed you prefer)

¼ cup gluten free crispy rice cereal

1/4 cup olive oil or coconut oil

4 tablespoons butter

1/4 cup brown sugar

1/3 cup honey

1 teaspoon gluten free vanilla extract

¼ cup peanut butter

1/2 cup dark chocolate pieces

Parchment Paper (a must with these)

Combine the oats, almonds, coconut, pecans , chia seeds, cherries, crispy rice and olive oil. Stir so that everything gets coated in the oil. Bake at 350°F for 8-10 minutes.

In a pot over medium heat stir together the butter, sugar, honey and vanilla extract until the butter melts. Bring to a boil then remove from the heat, stir in peanut butter. In a bowl combine the granola and butter mixture so that all the granola gets coated. Line an 8×8 square pan with parchment paper. Press the granola mix into the pan. Bake at 300°F for 25-28 minutes. Next melt the chocolate, I like to cheat and microwave it in 30 second increments stirring after each 30 seconds., but you can also melt it with a double boiler. Carefully cut into bars, pop them in the freezer to set a bit, pour chocolate on top and freeze again for a bit.

Your first year of going “gluten free” isn’t easy but these “tasty” little bars will definitely help make the adjustment just that little bit sweeter!