Labor Day weekend my family left me to go camping. Some of you are wondering why I didn’t go. I have done my share of camping, including a 4 week cross country trip, but not this time. Let me just say, there were 10 men & boys, dirt bikes, guns, and no bathrooms. What would you have done? Besides, one of my dogs had a sprained leg, and it would have been torture to take him but not let him run.
Anyway, I wanted to make some granola bars they could snack on that wouldn’t be full of sugar. As is often the case, I combined ingredients and techniques from different recipes. I was very happy with how they turned out. I made two batches and put some in the freezer to have for quick gluten-free snacks.
Gluten-Free, Sugar-Free Granola Bars
- 2 c. gluten free oats
- 1/2 c. unsweetened coconut
- 1 c. sunflower seeds
- 1 c. nuts (I used cashews)
- 1/4 c. ground flax seed
- 1/2 tsp. salt
- 3/4 c. nut butter
- 3/4 c. agave nectar
Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces. I had to do this in batches since I don’t have a large food processor.
Put it into a large bowl. In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat.
Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers.
Bake at 350 degrees for 20 minutes. Cool before cutting. They will keep at room temperature for a few days, or you can store them in the refrigerator for at least a week. They freeze well for long term storage.