Two years ago, I was diagnosed with a gluten intolerance. As an avid chocoholic and sugar addict, someone who delights over the bread basket in chain restaurants and cherishes her deep dish pizza, you'd think all of those things would top the list of foods that I missed most. But they don't. Ok, I might would sacrifice a finger for a deep dish pizza right now, but one of my most frequented foods, to use more accurate terms, was the breakfast bar.
For the past several years prior to my diagnosis, I ate a breakfast bar every morning, but finding an
perfect acceptable gluten free breakfast bar has proven to be an insurmountable task. I've tried them all. I go through phases where I love Larabars, but then one day I'll open one and just not be able to eat it. I've probably spent hundreds of dollars in overpriced boxes of gluten free breakfast bars that I'll eat one of, or a few will be eaten because I'll feel guilty and force one or two more down. I've yet to find one I can tolerate like.
Except for that time the lady at the health foods store told my mom a certain brand was gluten free, leading to my neglecting to look at the label, and saying "These don't even taste gluten free!" ... There was a reason for that.
"Necessity is the mother of invention," and Plato was right on with that in my case.
Sure, the necessity could have been when I spent almost two years searching for the perfect gluten free breakfast bar, but in this case, it came through a desperate, late-night craving. Sometime after midnight, I mixed a miscellany of ingredients together, and the outcome was perfect. Being the cook that adds a little of this and a little of that as I go, I had no idea what the recipe was. And I've spent the past several weeks trying to make that batch again.
I finally did it. And I present to you, gluten-free breakfast bars that actually taste good! TADAAAAHHHH!
Clearly, you're not as excited as I am. I don't care. TAAAADAAAHHH!
Gluten Free Breakfast Bar Ingredients:
- 1/2 c (heaping) natural peanut butter (and by heaping, I mean a big extra spoonful)
- 1/3 c honey (use agave nectar or similar to make vegan)
- 2 tbsp. butter (substitute with coconut oil, canola oil, etc. to make vegan)
- 2 tbsp. corn starch
- Pinch of salt
- 1.5 c gluten free quick oats
- 1/2 c salted sunflower seeds
- 1/4 c dried cranberries
- 1/4 c salted, crushed cashews
- 1/4 c chocolate chips
- Mix the peanut butter, corn starch, butter, honey and salt until melted together and smooth
- Remove from heat and add in oats, sunflower seeds, dried cranberries and cashews and mix well
- Allow to cool some and add in chocolate chips so they don't melt
- Press into a 9x9 pan lined with wax paper and press firmly
- Refrigerate for two hours
- Cut and enjoy!
You can mix up the add-ins to be whatever you like.
If you make them, let me know what add ins you use, what you think about them, and especially if you know of a way to improve them!