Free Allergy Recipe: Super Awesome Allergy Friendly Granola Bars

My family and I live in New Hampshire.  The same area that is supposed to get hit with a major storm tomorrow (Winter Storm Nemo).  If we get the snow amount similar to the blizzard of ’78, then we’re in for a doozy.  So I asked my readers on Facebook what I could do, as a parent of a child with multiple severe food allergies, to prepare for the storm in case of power failure.  Christina from Elevate Wellness suggested that I make a batch of granola bars.

Allergy Free Granola Bar – EBL Food Allergies

 

 

The Blizzard of ’78 My brother (on top of the snow), my sister (pushing the carriage), and little ol’ me (the baby)

I searched the internet until I found a recipe that I could easily adapt for our allergens and decided to use  The Pioneer Woman‘s recipe as a base and work from there.  I needed to make it dairy free, egg free, soy free, nut free, and gluten free but still taste good.  What I ended with was nothing short of a masterpiece that we’ve been eating all day long.  Thankfully the recipe makes a good size batch.  Otherwise, we may not have enough for the storm!

 

Super Awesome Allergy Friendly Granola Bars

Print Recipe HERE

Ingredients:

• 6 cups gluten free rolled oats
• ¼ cup chia seeds
• ½ cup cooking oil
• 1 tsp salt
• 1 cup brown sugar
• ½ cup honey
• ¼ cup apple juice
• ¼ cup molasses
• 3 tsp vanilla extract
• 1½ cup gluten free rice krispies or puffed brown rice
• 1 scoop of protein powder
• 1 cup raisins
• ½ cup dried cranberries
• ½ cup sunflower seeds
• ¼ cup allergy free chocolate chips

Directions:

1. In a large bowl mix oats, chia seeds, oil and salt. Pour mixture onto two parchment covered sheet pans and bake on 350 for 20 minutes, stirring twice. Remove from heat, put aside and lower oven temp to 325.
2. In a medium size saucepan add brown sugar, honey, apple juice, and molasses over medium heat until bubbles start to form. Remove from heat and add vanilla.
3. In the same large mixing bowl stir together oat mixture, molasses mixture and the remaining ingredients until well blended.
4. Pour mixture into a large parchment paper lined cookie sheet. Press mixture into pan (I usually use another piece of parchment and lay it over the top of the mixture first because it’s very sticky).
5. Bake for 15-20 minutes. Allow to cool completely before attempting to remove from the pan. Slice into individual size servings.

Enjoy!

Elizabeth DiBurro

EBL Food Allergies

Granola Protein Bars Allergy Free – No dairy, no soy, no egg, no tree nuts no peanut, no wheat, no gluten

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Thanks!

-Elizabeth
Easy Breezy Life
EBL Food Allergies

If you liked this recipe, try these delicious allergy-free recipes…
Sunbutter Thumbprint Cookies
Apple Pumpkin Muffins
Oatmeal Raisin Cookies