This recipe was created by Lisa Cantiker of glutenfreefind.com. Her recipe was posted in the LA Times last week so it is just a little bit famous. I have modified the original to be allergen-free.
This is a great recipe to make ahead, cut into squares wrap up individually and store in the freezer. Pull out of the freezer in the morning and put in lunches. Makes a great nutrient rich treat to keep you going through out the day.
Gluten-Free Fruit and Nut Bars
- 2 Tbsp ground chia seed
- 6 Tbsp water
- 1/2 cup seed butter (I used sunflower butter)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup Pancake/Waffle Mix
- 1 1/2 cups rolled oats
- 3 tablespoons chopped pumpkin seeds
- 1/3 cup pitted dates, chopped
- 3 tablespoons raisins
- 3 tablespoons dried cranberries
Preheat oven to 350′ degrees. Spray an 8-inch square pan with nonstick cooking spray.
In a large bowl mix the chia seeds and 6 tbsp water together until it has an egg like consitancy. Add seed butter, maple syrup, brown sugar, salt and water to combine.
Stir in flour (waffle pancake mix), oats, pumpkin seeds and dried fruits, and mix well.
Pat dough into prepared dish and spread evenly. Bake about 17 minutes, until the edges brown.
Allow to cool completely before cutting into squares.