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.
Several different seeds, oats and nuts make up the main ingredients for Almond-Cranberry Super Grain Bars
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.
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.
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.
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.
Full of nutrition for a great anytime snack.
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. Use as an "anytime" snack for a boost of powerful nutrition.
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)
Place the oats, almonds, buckwheat, puffed quinoa, chia, and flax seed into a bowl and blend thoroughly until all ingredients are combined.
Finely chop cranberries and add to the seed and nut mixture.
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.
Pour syrup mixture over seed and nut mixture. Stir until ingredients are fully combined.
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.
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.