Gluten Free Peanut Butter Cranberry Go Bars
1 cup oats (found .05% gluten content from Mcann's Oats... there might be better)
1/3 cup oat bran (ditto gluten free issue - Bob's Red Mill seems safe)
3 tbsp. flax seeds (I grind mine up in coffee grinder)
1 cup GF flour - I used brown and white rice flour, tapioca and sorghum flours
1/2 tsp baking powder
1/2 tsp salt (I used Kosher)
1/2 cup each: chopped roasted salted peanuts, dried cranberries, finely chopped dried fruit of your choice
3/4 cup natural chunky peanut butter
1/4 cup low-fat milk or soy milk
1 large egg
1/2 cup honey
Finely shredded zest from 1 lemon (I never use this)
1 tbsp. fresh lemon juice
1. In a large bowl, stir together oats, oat bran, flax seeds, flour,
baking powder, salt, peanuts and cranberries until well blended.
2. In the bowl of a stand mixer, beat together PB, milk, egg, honey,
lemon zest, and lemon juice until well blended.
3. Add flour mixture to PB mixture and beat until completely blended.
4. Line a 9x13 pan with plastic wrap, leaving an overhang on the 9
inch sides, and coat with cooking oil spray. Scrap dough into pan and
with wet fingers or rubber spatula, pat to fill pan completely and
evening (dough is sticky). Chill dough until firm, about 30 minutes.
(I never do this pan business either. I just portion out 16 discs onto
parchment paper on my baking sheet.)
5. Preheat oven to 300 degrees. Invert pan onto a work surface, lift
off pan, and peel of plastic. Using a bench scraper or knife, cut
straight down lengthwise through middle, then crosswise to make 16
bars, each 1.5 inches wide. Place bars about 1 inch apart on a baking
sheet lined with parchment.
5. Bake bars until lightly browned and somewhat firm to touch, about
20 minutes. Remove from oven and let cool completely.
Store airtight up to 2 weeks or freeze.
1 comment:
These delicious creations are actually originally from the best magazine ever. Sunset Magazine, the magazine of western living! :)
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