No Bake Granola Bars

 

From Bette Hagman’s “The Gluten-Free Gourmet Cooks Fast and Healthy

 

 

4 cups crushed GF flaked cereal                     1 cup chopped dried fruit

1-1/2 cups sliced almonds, crushed                1 cup peanut butter

1 cup semisweet chocolate chips                    ¾ cup light corn syrup

(Optional)

 

Spray a 15” by 10” jelly roll pan with vegetable spray.

In a large mixing bowl, blend the cereal, almonds, chocolate chips (if used) and dried fruit.

In a small saucepan, combine the peanut butter and corn syrup.  Cook, stirring constantly, until hot and smooth, about 5 minutes.  Pour the hot syrup over the cereal mix and blend well.  Press the batter into the prepared pan.  Refrigerate for about 15 minutes or let stand for an hour or so.  Cut into bars.  Makes 4 dozen bars.

 

Note:  Mesa Sunrise cereal would be good, or any of the gluten free corn flakes that are out there.  Also, seeds are great, as a change from nuts, I use poppy, sesame, sunflower, flax, any or all, and you can add a couple of tbsp of ground flax for fibre.  Any dried fruit, apples, cranberries, apricots etc, can change the flavour.  Carol