High Engery Granola Bars (Lactose Free)

After being diagnosed Lactose Intolerant, one thing I had trouble finding was granola bars.  I was in the grocery store one day, and literally picked up every single box of granola bar.  Each on stated: Contains Milk.  My enemy.  I gave up, and started scouring the internet for a recipe.  Most of them used butter, hence the contain milk, or had chocolate chips.  I finally stumbled upon one that used maple syrup to bond everything together.  The recipe was a bit different than mine, it contained a lot of things I don't like.  I used it as a base, and built off of it.  This one is definitely my favorite, packed with flavors and nutrition, it's great to have to keep your energy up!

Ingredients:
(1) 8oz. bag almonds*
1/4 cup sunflower seeds
1.5 cups quick cooking oats
1/2 cup dried cranberries
1 cup dried blueberries
2/3 cup maple syrup
1 tsp. cinnamon

Directions:
Preheat oven to 275. Lightly spray 9" X9" pan with cooking spray.

Grind almonds* into a coarse meal, then add to a bowl.  *At Walmart they sell bags of pre-sliced Almonds in the baking aisle.  I used these, and they worked great and saved me the trouble of slicing them myself. I just cut them into bit sized pieces, I like a bit of a crunch.

Next, add your sunflower seeds.  You can de-shell them yourself, or buy them already de-shelled like these.  I've done it both ways.  This below, is way easier!

Add sunflower seeds to almond mixture in bowl. Mix with a spoon.  

Continue adding each ingredient, one at a time.  Each time a new ingredient is added, mix well with a spoon, so everything is mixed well.  Be sure to save the syrup for last.

 Press mixture into pan firmly. This is important!  I used both a spatula, and the back of my wooden spoon to press into the pan.  Press for a few minutes, until you think it's really packed in there.  It is important to firmly pack the mix and cool completely before cutting or the bars will be a yummy crumble instead!

 Bake 1 hour.

Cool COMPLETELY (a couple hours).  Then slice into bars. 

Enjoy!!!! :)

Allergen Free Chocolate-Chip Chewy Granola Bars

So sorry I haven't posted in a while.  Being a photographer, it's my busy season! I have a Wedding tomorrow and made some yummy snacks to bring along, and of course wanted to share the recipes! I'll post them in two different blogs. First up is yummy and sweet, Chewy Chocolate Chip Granola Bars!

Makes about 16 Bars

Ingredients:
Nonstick cooking spray                                   
1 3/4 cups quick-cooking oatmeal

1 1/4 cups gluten-free crisp-rice cereal

1/2 cup Enjoy Life (allergen free) semi-sweet chocolate chips

1/3 cup lightly packed light-brown sugar

1/3 cup vegetable oil

1/3 cup honey

Directions:

1. Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside
2. Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
3. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
4. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips*. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

*Definitely just sprinkle.  I tried to mix them in, and tried adding extra, but they started to melt!  I may even let it cool a little if you want to mix them in evenly.