Can this little square really get you off to a good start in the morning? Yes! With high protein millet and quinoa, these bars are the perfect way to fuel up before work or school, or to re-fuel in the afternoon. And the natural sweetness of honey and dried fruits make them appealing to kids of all ages!
Did I mention how flexible the recipe is? Use your own combo of dried fruits, add nuts or seeds if you like. And if you do not have a nut allergy, you can sub the sunflower seed butter that I use with almond or other nut butters for a totally different taste profile. And these bars are so easy to make that you can whip up several varieties, and forget about boring pre-packaged bars for good!
Protein Packed Granola Bars
Preheat oven to 350. Spray 8x8" square baking dish with cooking spray.
In a large mixing bowl, stir together the following:
1 cup GF oats
1/3 cup cornstarch
1/3 cup millet flour
1/3 cup quinoa flakes
1 cup dried cranberries
1/2 cup currants or raisins
1/4 teaspoon mace
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch salt
In a medium mixing bowl, combine the following:
1/2 cup sunflower seed butter
1/2 cup honey
2 Tablespoons olive oil
2 Tablespoons water
1 teaspoon vanilla extract
Spoon the wet ingredients over the dry ingredients and stir until no dry areas remain. Pour mixture into prepared baking dish, top with a piece of wax paper just a bit larger than the baking dish, and press the mixture very firmly into the dish, packing it so that no air pockets exist.
Remove wax paper (that was just to keep your hands clean!), bake bars for 30 minutes. Remove from oven and cool in pan until completely cool. (If you do not wait, they will fall apart!) Cut into squares. Wrap individually in clear wrap for future snacking!
This recipe is linked to Simply Sugar & Gluten Free Sllightly Indulgent Tuesdays and Gluten Free Wednesdays at The Gluten Free Homemaker.
Did I mention how flexible the recipe is? Use your own combo of dried fruits, add nuts or seeds if you like. And if you do not have a nut allergy, you can sub the sunflower seed butter that I use with almond or other nut butters for a totally different taste profile. And these bars are so easy to make that you can whip up several varieties, and forget about boring pre-packaged bars for good!
Protein Packed Granola Bars
Preheat oven to 350. Spray 8x8" square baking dish with cooking spray.
In a large mixing bowl, stir together the following:
1 cup GF oats
1/3 cup cornstarch
1/3 cup millet flour
1/3 cup quinoa flakes
1 cup dried cranberries
1/2 cup currants or raisins
1/4 teaspoon mace
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch salt
In a medium mixing bowl, combine the following:
1/2 cup sunflower seed butter
1/2 cup honey
2 Tablespoons olive oil
2 Tablespoons water
1 teaspoon vanilla extract
Spoon the wet ingredients over the dry ingredients and stir until no dry areas remain. Pour mixture into prepared baking dish, top with a piece of wax paper just a bit larger than the baking dish, and press the mixture very firmly into the dish, packing it so that no air pockets exist.
Remove wax paper (that was just to keep your hands clean!), bake bars for 30 minutes. Remove from oven and cool in pan until completely cool. (If you do not wait, they will fall apart!) Cut into squares. Wrap individually in clear wrap for future snacking!
This recipe is linked to Simply Sugar & Gluten Free Sllightly Indulgent Tuesdays and Gluten Free Wednesdays at The Gluten Free Homemaker.
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