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This my family’s favorite recipe for gluten and dairy free breakfast bars. This recipe is a must have for on-the-go families!
Although there are many gluten and dairy free options in the store (many more than when we began a gluten and dairy free lifestyle) I prefer to make this recipe to limit the number of additives.
This easy recipe uses simple ingredients and makes for a quick weekday breakfast or after school snack.
1/2 c honey
1/2 c maple almond butter
1/3 c organic sugar
3 c gluten free crisp rice cereal (we like Erewhon’s)
1/3 c raisins
2 TBSP sunflower seeds (optional)
1 TBSP ground flax see
Maple almond butter: sunflower seed butter, cashew butter, peanut butter, tahini or any other nut butter. I like to use what has the highest protein content.
Raisins: Craisins, chocolate chips (enjoy life gluten, dairy free), any kind of dried fruit.
Grease a 9 x 13 baking pan, set aside. (I like Spectrum shortening, it doesn’t have TBHQ).
In a large saucepan heat honey, almond butter and sugar to boil. Stir on medium heat for 2-3 minutes.
Turn off heat and add all other ingredients. Stir until well combined and the crisp rice is evenly coated.
Pour mixture into greased pan and use a spatula to press down evenly. (I spray the spatula with Spectrum non-stick cooking spray first)
Let cool, cut into squares and serve! Put into an airtight container, will last for 7 to 10 days.