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delicious, easy, allergy-friendly recipes free of dairy, egg & nuts (soy & gluten free too)

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Free Allergy Recipe: Super Awesome Allergy Friendly Granola Bars

February 8, 2013 by Elizabeth DiBurro 3 Comments

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 Friendly Granola Bar
Allergy Free Granola Bar – EBL Food Allergies

 

Allergy Friendly Granola Bars - DF EF NF WF

 

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

 

Filed Under: Breakfast, Food Allergies Tagged With: Bars, Breakfast, Desserts, Packable, Recipes, Snacks

« Product Info: Divvies Chocolate Hearts
How to Teach Children to Read their Food Allergies »

Comments

  1. Geneva says

    October 9, 2013 at 10:14 pm

    Hi! This looks awesome, but I can't see the recipe!!

    Reply
  2. Geneva says

    October 9, 2013 at 10:15 pm

    Hi! This looks awesome, but I can't see the recipe!!

    Reply
  3. Marcia says

    January 9, 2014 at 7:02 pm

    Nice post and recipe. Just liked this on FB.

    Reply

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Elizabeth DiBurro

Elizabeth DiBurro

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Disclosure of Material Connection: I received one or more of the products or services mentioned in some of my posts for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe my readers will enjoy. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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