No-Bake Chocolate Granola Bars

I recently went away and experienced my usual 'what will I eat' panic.   In search of a snack, I checked out Pinterest and found my new favorite treat.  

It turned out that I didn't need to panic because Camp Kawkawa did an amazing job providing substitutions for those of us who had dietary concerns.

On the other hand I am thankful for the panic because these were amazing!  They are also vegan and gluten free! Hooray!




No-Bake Chocolate Granola Bars- serves 12 

Gluten free & Vegan

Adapted from Sally's Baking Addiction. Check out her website for some pictures and other combinations!

 Ingredients:

• 1/3 cup coconut oil
• 1/2 cup dark chocolate chips
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1 and 1/4 cups gluten free* oats
• 3/4 cup gluten free* Rice Krispies
• 1/2 cup salted peanuts
• 1/4 cup mini chocolate chips
• Extra peanuts and chocolate chips to sprinkle on top

Directions:

1. Spray a 9-inch square baking pan with cooking spray** and line with parchment paper. Set aside.
2. Over low heat, melt the coconut oil and chocolate chips in a medium pot.  Stir in peanut butter and honey.  Remove pot from heat. 
3. Mix in the oats, Rice Krispies, peanuts and chocolate chips. Press mixture into prepared baking pan. 
4. Top with mini chocolate chips and peanuts.
5. Put in fridge until set, 2+ hours.  Cut into squares and store in an airtight container.  

Notes:
* Of course, if you do eat gluten just use regular oats and Rice Krispies
** I use cooking spray because it helps the parchment paper stick to the pan.

The Perfect Allergy Friendly Christmas Cookie: Gingersnaps

I love to eat cookies, so I was pretty happy when I was able to use substitutions on a really good gingersnap recipe and create an even better one, one that I could enjoy.

  

These super easy cookies are a must for you to make if you have guests this Christmas Season with an allergy/intolerance to wheat, gluten, dairy or eggs.  I have gotten the approval from those that have allergies and even those that don't, so rest assured that your guests will enjoy them and be ever thankful that you made something they could enjoy with you.

Gingersnap cookies (Make 2 dozen large, or 3 dozen small cookies)
gluten, wheat, dairy, and egg free!                                                                                                                     

Preheat Oven to 350 degrees

1.  In large bowl, combine:
-  1 cup canola oil*
-  2 cups white sugar
- ½ cup molasses
-  Flax gel (6 tbsp hot water + 2 tbsp ground  flaxseed)*
-  1 tsp vanilla
 


2. In a separate bowl, mix together:
- 4 cups Gluten Free Flour blend* (I used bob’s all purpose GF Flour)
- 1 tsp xanthan/guar gum*
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp cloves

3. Mix dry ingredients into wet. 

 

4. Roll cookies in sugar and place on parchment lined cookie sheets. 

5. Bake for 10 minutes at 350, then let cool for five minutes before removing to a wire rack.  They make about 3 dozen and freeze really well.

 ***If you want to swap ingredients for 'regular' ones, follow the guide below:
- Canola oil- use margarine or butter

- Flax Gel- use 2 eggs

- GF Flour Blend- use white flour and omit the xanthan/guar gum 

Yum!