DIY gluten free granola bars
Grab-and-go bars for when you're out and about, and you never know what you will (or won't) find.
Ingredients
Makes 12
For the base
- 150g (1½ cups) gluten-free oats
- 70g (1/3 cup minus 1 tsp) butter, plus extra for greasing
- 70g (1/3 cup plus 1 tsp) light brown sugar
- 1 tsp vanilla extract (optional)
For fruity granola bars
- 30g sunflower seeds
- 30g pumpkin seeds
- 70g walnuts or pecans, chopped
- 70g dried cranberries or chopped apricots
- 4 tbsp golden syrup
- For maple pecan granola bars
- 250g pecans, chopped
- 50g hazelnuts
- 4 tbsp maple syrup
For chocolate hazelnut granola bars
- 150g hazelnuts
- 50g peanuts
- 100g milk chocolate chips
- 4 tbsp honey
Directions
1. Preheat the oven to 160°C fan / 180°C / 350°F and line a 20cm square baking tin with non-stick baking paper, leaving overhanging.
2. Place the oats and your choice of seeds or nuts on a large baking tray and mix until evenly dispersed in a single layer. Bake for 8–10 minutes, until lightly toasted.
3. Add the butter, sugar, vanilla, if using, and either the golden syrup, maple syrup or honey to a small pan. Place over a low heat and stir until the butter has melted.
4. Add your toasted oats and seeds/nuts to a large bowl and add the melted butter mixture.
5. Stir well, then add in any dried fruit or chocolate chips. Mix, then transfer to the prepared tin. Use a spatula to push the mixture into the corners, then work on compacting the mixture into a nice, even layer.
6. Bake for 30 minutes until sticky and golden. Allow to cool in the tin for 15 minutes before using the baking paper to lift it out onto a wire rack. Once cooled, slice into 12 bars.
This is an edited extract from How to Plan Anything Gluten Free by Becky Excell, published by Quadrille Books.
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