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Archive for July 11th, 2006

Recipe: Granola Bars sans Allergies

Tuesday, July 11th, 2006

(OK, I’m not at all done with my travelogue but I haven’t had time to process all the photos and write the text yet… here is a post I wrote earlier, it has been waiting for its own day in the sun. You may need to wait to actually bake these if your weather is as hot as ours right now! Travelogue to be continued soon…)


Granola BarsHi, friends. Finally I have experimented enough to bring you two granola bar recipes that I really like. The second version you can make with ingredients in your kitchen even if you do not go to health food stores. The first I can eat, even with a list of allergies longer than a phone book… it’s more adventurous as far as ingredients, but perhaps a bit more tasty.They both hold together well and they do not feel in any way as if they are compromises. However, what I love is that you can make the first version without wheat, egg, soy, potato, yeast, corn, dairy, or nuts. (It is not a recipe for celiac patients, who do not typically tolerate oats well.)

Granola Bars Sans Allergies: Lynn’s Version for Herself

Egg Substitute:
1 Rounded Tbsp of Flax Seed Meal (or grind flax seeds in food proc.)
scant 1/3 c Boiling Water

Dry Ingredients
2-1/2 c Rolled Oats (if you don’t tolerate gluten, be sure to get labeled “gluten free” oats)
1/4 c Packed Dark Brown Sugar
1/4 c Flax Seeds (I like golden if you can get them)
1/4 c Buckwheat Flour
1/4 c Rice Flour (white or brown)
1/2 c Oat Flour (can grind rolled oats in food processor if you can not find in stores)
1 t Ground Cinnamon
1/4 t Ground Allspice (optional)
1/4 t Ground Ginger (optional)
1/4 t Ground Cloves (optional)
1/4 t Salt
Optional: 2 Tbsp Soy Protein Powder if not allergic (adds protein, not flavor or texture)

Wet Ingredients
1/2 c Sorghum (find at farmer’s market, or sub half and half molasses and honey)
1/2 c “Light” Olive Oil (or sub mild-tasting vegetable oil if not allergic)
1 Tbsp Vanilla (use good Mexican Vanilla if you can get it)

Optional: May add 3/4c of dried fruit and/or 1/4-1/2 c nuts if not allergic.

– Preheat oven to 350F/175C.
– Thoroughly grease either 3 bread pans (my preference) or one 9″x13″ large cake pan (I use glass, you may need to adjust temperature up a little if you use metal).
– Prepare Egg Substitute: Boil water. Place flaxseed meal in pyrex measuring cup, and add boiling water until the mixture measures 1/3 c. Whip with fork or small whisk and set aside. (Can sub one egg if not allergic.)
– In a *large* bowl (this stuff can be messy), mix together the dry ingredients.
– Add wet ingredients and egg substitute (or egg). Mix thoroughly with wooden spoon, fork or hands.
– Divide into three bread pans or place in one large cake pan, and press the bar mixture as flat as possible with rubber spatula or oiled hands.
– Bake 25 minutes for bread pans or 35 minutes for large cake pan (should start to look lightly browned on edges). Cool for 5-10 minutes and cut into 12 bars before they are totally cooled to room temperature.
– Enjoy!

Granola Bars for Normal Kitchens

Dry Ingredients
2-1/2 c Rolled Oats (may not be gluten free depending on brand)
1/2 c Packed Dark Brown Sugar
1/4 c Wheat Flour or Spelt Flour (contains gluten)
1 t Ground Cinnamon
1/4 t Ground Allspice (optional)
1/4 t Ground Ginger (optional)
1/4 t Ground Cloves (optional)
1/4 t Salt

Wet Ingredients
1/4 c Molasses
1/4 c Honey
1/2 c Vegetable Oil
1 egg
1 Tbsp Vanilla (use good Mexican Vanilla if you can get it)

Optional: May add 3/4c of dried fruit and/or 1/4-1/2 c nuts.

Follow directions listed for first version, omitting directions for making egg substitute. Enjoy.