April 16, 2009
Yesterday I wrote about my oldest son's new food sensitivity to his favorite food- peanut butter and my experience with making my own pecan butter. I needed a substitute to replace peanut butter and almond butter to make the most of my time in the kitchen. Since I have a high reaction to almond butter and he reacts to peanut butter, I wanted a substitute that both of us could eat. Again, allergy-free cooking has brought me to a new food that I would never have discovered.
These gluten-free granola oat bars are great with this pecan butter and they have a delicious taste with lots of fiber and nutrients. Just so you know, they were sweet to my taste buds and probably the sweetest thing I've tasted in 7 years! I normally eat a very low glycemic diet and have enjoyed cooking and baking with agave nectar which is considered safe for diabetics and others requiring a low glycemic diet.
My goal, as in all of my cooking, is to make my recipes with the lowest amount of sweeteners. However in this recipe I found they would not hold together very well without lots of the agave nectar. In order not to waste all these ingredients, I opted to use a cup of agave. You can probably imagine how much my family really loved these.
If peanuts or other nuts are not a problem for you, I'm sure they would be easier to use in this recipe. Just open the jar...oh how I miss those days.
Gluten-free Granola Oat Bars Agave Sweetened
2 cups shredded dry coconut, unsweetened
1 1/2 cups gluten-free oats
1 1/2 cups gluten-free raisins
2 cups organic sunflower seeds, raw
3/4 cup pecans or your favorite nuts
9 dates, chopped
1/2 teaspoon sea salt
1 cup agave nectar
1 cup pecan butter or other nut butter
1/4 cups Enjoy Life Chocolate chips (optional)
Blend agave and pecan butter in a bowl. Mix with all other ingredients.
Line a jelly-roll pan with greased parchment paper.
Pat mixture firmly into pan with a greased spoon or your hands.
Bake at 275 degrees for about 50 minutes or until golden brown.
Remove from the oven and pat down firmly again.
Let cool a bit.
Cut into squares.
Store in the refrigerator to keep cool. It also makes them crunchy which we liked.
This recipe was adapted from Cream Hill Estates Gluten-free Oats.