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Posts Tagged ‘gluten free granola bars’

Bar Sale extended

It’s that time of year again where parents are rushing around from store to store, to get everything needed for a successful school year. Whether it’s for a First Grader or College Freshman the lists are long and finding everything can be stressful. Now if your student has Celiac Disease or an intolerance to gluten, shopping for lunch food and snacks can be even more stressful… and expensive. To help combat some of that expense we are having a Back to School Send-Off Sale on any of our Granola Bars or Soft & Chewy bars. That means you have 6 flavors to choose from!

To take advantage of this sale just use the coupon code “Back2schoolGF” on a purchase of two or more boxes of granola bars between Friday,  August 22nd and Friday, September 12th Tuesday, September 30th, to receive 10% off your total purchase! (Includes Soft & Chewy bars)

Here’s the link to our Granola Bar line.

Here’s the link to our Soft & Chewy Bar line.

 

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We realize that sometimes it’s nice to make your own version of popular snacks. So even though we think our gluten free granola bars are delicious, for this months featured gluten free recipe, we collaborated with Ann Fulton of The Fountain Avenue to develop a homemade granola bar recipe. Making these bars is the perfect family activity for a snowy day! We think both you and your family will get enjoyment making and eating these chewy almond chocolate chip oatmeal bars!

Chewy Almond Chocolate Chip Oatmeal Bars

Chocolate Chip Oat Bar4

Chocolate Chip Oat Bar3

 Yield: 18 bars

 

  1. Line a 9 x 13-inch baking pan with aluminum foil. Lightly grease the foil.
  2. In a mixing bowl, combine the the oats, rice cereal, and almonds. Set aside. (Mixing the dry ingredients first allows you to act quickly later when the honey mixture is hot.)
  3. Combine the butter, brown sugar, and honey in a large pot. Bring the mixture to a boil over medium-high heat, stirring constantly. As soon as the mixture reaches a full boil, lower the heat, and simmer for 2 minutes without stirring. The mixture will look foamy. Remove the pan from the heat, and immediately stir in the almond butter and salt.
  4. Immediately after that, add the oat mixture to the pot, and stir until fully incorporated. It is easier to completely mix when the mixture is still very warm.
  5. Transfer the mixture to the prepared pan, and press down firmly with a rubber spatula or your clean hands to evenly distribute. Chocolate Chip Oat Bar
  6. Sprinkle the miniature chocolate chips over top (you may add more or less according to taste), and press on them with the spatula so the chips stick. (Again, to ensure that the bars hold together well, the mixture should be firmly pressed into the pan.)
  7. Place the pan in the refrigerator for an hour or two to cool.
  8. Using the foil, transfer the contents to a cutting board. Using a long, sharp knife (a chef’s knife works well), cut into bars. If the bars crack when cutting, allow them to sit at room temperature for a few minutes first.Chocolate Chip Oat Bar1 Chocolate Chip Oat Bar2
  9. Store the bars in an airtight container in the refrigerator. If you stack them, place parchment or wax paper in between the layers so the bars don’t stick together.

Notes

This is the equivalent of 2 cups of instant oats. The use of instant oats prevents the bars from being crumbly. The Bakery On Main packets are a nutritional bonus because they contain flax meal and chia seeds; they also allow for easy, precise measurements.

If you prefer to substitute dried fruit for the chocolate chips, mix an equivalent amount into the dry ingredients instead of pressing on top. (If you stir the chocolate chips in with the dry ingredients, however, they will melt.)

Enjoy!

-The Bakery On Main Team

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