cheers to almost March my friends.
Gluten Free Granola Bars
adapted from Minimalist Baker
• 1 cup packed raisins or dates, pitted (deglet nour or medjool)
• 1/4 cup maple syrup (or honey or agave)
• 1/4 cup creamy salted natural peanut butter or sun butter
• 1 cup roasted salted sunflower seeds (or chopped almonds)
• 1 1/2 cups gluten free rolled oats
• 3/4 cup chocolate chips
optional add-ins: dried fruit, vanilla, nuts, banana chips, flax seed, etc.
1 Process raisins or dates in a food processor or Vitamix until small bits remain (about 30-40 seconds). It should form a "dough" like consistency. (mine rolled into a ball); can also add oats to help them process easier
2 Place oats, seeds and raisins in a bowl - set aside.
3 Warm maple syrup and sun or peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the raisins to disperse throughout.
5 Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6 Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7 Remove bars from pan and chop into even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh and they taste even more delicious the next day and can be eaten straight from the freezer.