Delicious, Easy to Make, Gluten-Free Energy Bars

A gluten-free diet is recommended for people with celiac disease and gluten-sensitivity. Gluten can be found in flour, and should be eliminated to provide relief from symptoms. Giving up flour can be hard if you like baked goods. These energy bars are not only gluten free, they are also delicious.

Homemade gluten free energy bars are easy to make, don't require a lot of ingredients, and most of all, they are cheaper than commercial energy bars. You can add your favorite dried fruits, nuts or seeds, and sweeteners to create your own personalized energy bar.

Ingredients

• 3/4 cup nut butter (almond or cashew or peanut or sunflower butter)

• 3/4 cup sweetener of honey or gluten free brown rice syrup or agave nectar

• 1 1/2 cups roasted raw nuts and/or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds - use your favorites in any combination)

• 1 cup unsulfured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins, goji berries - use your favorite dried fruits in any combination)

• 4 cups gluten-free rice crispy cereal

• 1/8 teaspoon kosher salt

• 1 teaspoon vanilla extract

Directions

1. Line a large baking sheet with parchment paper.
   

2. Place nuts and/or roasted seeds and dried fruit in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.
   

3. In a large saucepan melt nut butter with liquid sweetener over medium-low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit, and cereal. Stir until all ingredients are coated with nut butter mixture.
   

4. Scrape mixture onto the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer.
   

Recipe provided by Teri Gruss, M.S.