Almond-Cranberry Super Grain Bars (gluten-dairy-free)

By : | 15 Comments | On : January 5, 2014 | Category : Snacks, Uncategorized

Almond-Cranberry Super Grain Bars (gluten-dairy-free)

Purchasing gluten-free bars at the grocery store can add up rather quickly. These almond-cranberry super grain bars are easy to make for a fraction of the cost. I used several different seeds and grains, all of which worked well in the bars except the sorghum. The seeds are too hard, so I do not recommend using sorghum unless you pop the grain first. You may not realize that you can pop sorghum seeds just like popcorn. They pop into a tiny kernel and make a great little snack, especially if you need to stay away from corn. Buckwheat is another surprise to some who have a gluten allergy. Because of the “wheat” in the name, some assume they must be allergic to it, but buckwheat is actually in the rhubarb family. It tastes great as a hot cereal or ground into a flour for making buckwheat pancakes.

Seeds and grains for gluten-free power bars

Several different seeds, oats and nuts make up the main ingredients for Almond-Cranberry Super Grain Bars

Mixed seeds and nuts

Mix all seeds, oats, and nuts until they are completely combined.

Finely chop the dried cranberries, then add the seeds, nuts and cranberries. Mix well.

Chopped Dried Cranberries

Finely chop the dried cranberries using a long bladed knife.

When a recipe calls for nutmeg, purchase a jar of whole nutmeg that can be freshly ground. The smell is vibrant and adds a distinct fresh flavor

that gets lost in the jar of pre-ground nutmeg. Use a very fine grater.

Nutmeg Pods

Freshly ground nutmeg brings out a vibrant spice.

Be sure to bring the liquid to a full rolling boil. This will help to ensure your bars hold together.

Almond-Cranberry Super Bars (gluten-free)

Creating the almond-cranberry Super Grain Bars (gluten-dairy-free)

These Almond-Cranberry Super Grain Bars (gluten-dairy-free) make a great little power snack for lunches, at the office or on the road.

Cranberry-Almond Super Grain Bars (gluten-dairy-free)

Full of nutrition for a great anytime snack.

Almond-Cranberry Super Grain Bars (gluten-dairy-free)

Serves 20
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes
Allergy Milk, Wheat
Dietary Gluten-free, Vegan, Vegetarian
Meal type Breakfast, Snack
Misc Child Friendly
Purchasing gluten-free bars at the grocery store can add up rather quickly. These almond-cranberry super grain bars are easy to make for a fraction of the cost. Use as an "anytime" snack for a boost of powerful nutrition.

Ingredients

  • 1 cup Almonds (chopped)
  • 1 1/2 cup Gluten-free Rolled Oats
  • 1 cup Puffed Quinoa
  • 1 cup Buckwheat Groats
  • 1/2 cup Flax Seed
  • 1/3 cup Chia Seeds
  • 1 cup Cranberries (finely chopped)
  • 1/2 cup Brown Sugar (lightly packed)
  • 1/2 cup Pure Maple Syrup
  • 1/2 cup Honey
  • 1/2 cup Coconut Oil
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg (freshly grated)

Directions

Step 1
Place the oats, almonds, buckwheat, puffed quinoa, chia, and flax seed into a bowl and blend thoroughly until all ingredients are combined.
Step 2
Finely chop cranberries and add to the seed and nut mixture.
Step 3
In a medium sauce pan, add coconut oil, brown sugar, honey, maple syrup, and salt. Cook four-five minutes stirring constantly until mixture comes to a full rolling boil. Remove from heat. Stir in vanilla, cinnamon, and nutmeg.
Step 4
Pour syrup mixture over seed and nut mixture. Stir until ingredients are fully combined.
Step 5
Lay a piece of parchment paper onto a cookie tray and fold ingredients onto paper. Place an additional piece of parchment paper over the mixture to flatten out evenly with your hands. Place the bars in the refrigerator for two hours.
Step 6
Cut the bars evenly, lifting with a spatula. Place each bar and place in an airtight container separated by parchment paper. Freeze for up to 3 months, or refrigerate for up to 14 days.

This recipe is also shared on the following blogs: ThisGalCooks, TheWearyChef, RealFoodForager, ChefInTraining, TableForSeven, PintSizedBaker, LadyBehindTheCurtain

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Comments (15)

  1. posted by Michaela on January 6, 2014

    Happy New Year Laura! These bars look delicious! Did you use ground flax seeds? I was under the impression that for some reason you should grind them so that they’re absorbed properly by your body.

      Reply
    • posted by Laurie Barrie on January 6, 2014

      Hi Michaela, yes, there are more added benefits to using ground flax seed, especially when it comes to the omega 3’s. There are still some benefits with whole seed; they help balance blood sugar & cholesterol levels, enhance the immune system, regulate bowels, and have a hormone balancing effect to name a few. If you wanted the added benefits of ground flax seed in this recipe, I would probably do 1/4 cup ground, 1/4 cup whole.

        Reply
  2. posted by Sami on January 12, 2014

    I love your pictures. What a great way to display your recipe. This looks great. I’m def. going to try it!

      Reply
    • posted by Laurie Barrie on January 29, 2014

      Thank you, Sami! You might be surprised to know that every image on my sight was taken with my iPhone. I kind of hate to admit that because my husband is a professional photographer. But one day he gave me a compliment by saying, “Who needs a professional camera when you get results like these!”

        Reply
  3. posted by Kelly on January 22, 2014

    Laurie, these are fantastic!! I didn’t have pure maple syrup, so I just used more honey (my uncle’s fabulous honey) and omitted the brown sugar. Delicious!

      Reply
    • posted by Laurie Barrie on January 29, 2014

      Hi Kelly,

      I’m glad you like them! Good job on substitutions, which can sometimes be a gamble, so I’m glad they turned out well for you.

        Reply
  4. posted by Andi @ The Weary Chef on February 19, 2014

    These look so healthy and tasty! What a great snack. I have never seen puffed quinoa, but I’ll have to keep my eye out for it! Thanks for sharing these bars with us at Saturday Night Fever :)

      Reply
    • posted by Laurie Barrie on February 20, 2014

      Thank you for hosting Saturday Night Fever!

        Reply
  5. posted by CJ Huang on February 24, 2014

    Definitely look tasty! Gotta love those no bake granola bars. :)

      Reply
  6. posted by Cary Collins on May 7, 2014

    Hi Laurie,

    These sound really good. I’m new to your blog and wonder if you take “requests” for recipes? It would be something you’d create (gluten free) that I haven’t been able to find a recipe for.

    Thank you,
    Cary

      Reply
    • posted by Laurie Barrie on May 13, 2014

      Hi Cary,

      I would love to have you send me a request. I will try my best to create a recipe that would work! Just send me your request anytime.

      ~Laurie

        Reply
  7. posted by Cary Collins on May 15, 2014

    Hi Laurie,

    Great! How about a really tasty, healthy “meal replacement” bar that has a lot of good protein?
    I’d love to have one that could be for breakfast, or really could be anytime. My boyfriend who is extremely gluten-sensitive has a difficult time finding something he can eat and that will keep him from getting hungry and give him some energy. I can’t wait to see what you come up with!

    Thanks,
    Cary

      Reply
    • posted by Laurie Barrie on May 15, 2014

      I will work on that, Cary. Is he sensitive to any other foods, such as dairy or nuts?

        Reply
  8. posted by Cary Collins on May 17, 2014

    Hi Laurie,

    Here are some “do’s” and “don’ts” for the bars:

    Almonds, almond butter, figs, dates, apricots, and whey are good.

    He doesn’t want citrus, dairy, eggs, flax, cranberries or peanuts.

    If you have other questions, just let me know!

    Thanks,
    Cary

      Reply
    • posted by Laurie Barrie on May 17, 2014

      Sounds good, I’ll see what I can come up with!

        Reply

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