Gluten-Free Granola Bars
I love granola bars, but sometimes they can be a little pricey, especially the good ones. These gluten-free granola bars deliver tons of energy, are completely natural and the best part is that since they’re homemade, there are absolutely no preservatives.
They’re super easy to make as well. There’s no baking involved, either; just mix, press and cut. They also don’t require refrigeration and keep for about 2 weeks, which is a major plus. They’re delicious, too.
I know this is basically the same picture as above, but since the quality was poor, I figured that 2 bad pictures almost equal one picture that’s twice as good…right?
Gluten-Free Granola Bars (makes 14)6 gluten-free rice cakes, crushed 1/2 cup peanut butter 1/2 cup honey 1-1/2 tsp ground cinnamon 1/2 cup raisins 1/2 cups roasted pepitas (shelled pumpkin seeds) or sunflower seeds Mix honey and peanut butter. (Microwaving for about 30 seconds makes this easier) and mix in the cinnamon, crushed rice cakes, raisins and pepitas. Press into a greased (or wax-papered) 8×8-inch square baking dish (or any flat-bottomed container, for that matter) and firmly press the mixture down until stuck together. Cut into bars (they might be a bit crumbly, depending on how well they are pressed) and wrap individually in plastic wrap. Store in a dark place for up to two weeks, or freeze for up to 1 month.