When my son, Paul, starting going on business trips, he needed a grab-and-go bar for breakfasts and snacks became apparent. There is a small vegan, gluten-free bakery in our area that makes similar bars, but they are very expensive, so I decided to develop my own. It turned out to not be an easy process, and in fact, quite a few bar-like creations ended up in the compost pile. Thankfully, I finally found the magic formula!
A few things to note:
- You can vary the dried fruits and the nuts, but please do not play around with the other ingredients.
- They freeze beautifully. This makes a large batch so you won’t need to make them often.
Allergen-free Rise and Shine Breakfast Bars
These quick and easy bars will become your favorite nut and fruit bar for traveling and for a quick breakfast. You can vary the dried fruit and nut choices to suit your tastes!
Prep Time: 20 minutes
Baking time: 20 minutes
Yield: 16 large bars
1 cup raisins
1 cup water
½ canola oil
½ cup honey
¼ cup corn syrup
¾ cup peanut butter
1 ½ teaspoons EnerG egg replacer mixed into 2 tablespoons very warm water
60 grams or 1/2 cup plus 1 tablespoon sorghum flour
95 grams or ½ cup plus 1 tablespoon potato starch
44 grams or 7 tablespoons tapioca starch
1 teaspoon xanthan gum
½ teaspoon salt
½ teaspoon baking soda
2 cups gluten-free oats
¾ cup dried cranberries soaked in warm water and drained
¾ cup raisins, soaked in warm, water and drained
¼ cup dried cherries
¾ cup peanuts, coarsely chopped.
Preheat oven to 350 degrees
Lightly oil and then line a baking pan, roughly 16 x 11 inches or a jelly roll pan with parchment paper sling. Oil the parchment paper lightly.
Place 1 cup raisins and 1 cup water in small saucepan and simmer gently for 5 minutes with lid on pot. Let cool slightly.
Place cooked raisins and their cooking water in food processor with chopping blade. Add oil, honey, corn syrup, peanut butter and egg replacer that has been mixed into the 2 tablespoons of warm water. Process this well.
Add sorghum, potato starch, tapioca starch, xanthan gum, salt and baking soda to food processor and processor until very well blended. Stir if needed.
Add oats and blend well.
Add drained cranberries, drained raisins, cherries and peanuts to food processor and blend lightly, leaving pieces of fruit and nuts intact. If your food processor just stops now because the load is too large, please do not worry. Just dump the mixture into a large bowl and mix with a large spoon.
Spread this mixture into prepared pan and smooth out evenly.
Bake about 20 minutes until slightly puffy and dry on top.
Allow to cool on cooling rack. Remove entire slab using the sling and place on a cutting board. Cut into 16 bars with large knife. When totally cool, wrap the bars individually and then you can freeze these.
// What are some of your go-to allergen-free breakfast staples?