Gluten Free Apricot Granola Bars

It is definitely Christmas season here in Calgary. Last week, we attended 2 Christmas parties and this week we have 3 and it is not even December yet.
Yikes!
As all of you know, who are gluten free, this time of the year can be very difficult. Pretty much all of the parties that we will attend, there will be nothing “safe” for me to eat.
I use the word safe, because at one of my last parties there was a veggie and cheese tray.
Hmmm I thought, veggies, cheese, this should be fine. Well, I was wrong and suffered the consequences later that night. I did not have the worst reaction I’ve ever had, but I did not feel good at all.
My advice for this time of the year is to always eat before. Make sure you have a full meal before you attend the party. This way, one, you have food in your stomach if you are going to consume alcohol, but also, if there is nothing for you to eat, you won’t have to go hungry.
I also bring a granola bar with me too.
If I stay late and need a munchie I have a safe one to eat. Granola bars make no mess either and are small enough that you can eat it quickly and no one would notice.
Here is a recipe for the best granola bars I’ve ever made.
Truly, these are delicious!

Gluten Free Apricot Granola Bars Recipe
Gluten Free Apricot Granola Bars Recipe
Gluten Free Apricot Granola Bars Recipe




Gluten Free Apricot Granola Bars

Ingredients
  

  • 1/2 cup dark brown sugar
  • 1/2 cup butter or vegan butter
  • 2 tbsp corn syrup
  • 2 1/2 cup  non-contaminated oats
  • 2/3 cup chopped up dried apricots
  • 1/4 cup dark Gluten-Free Chocolate chips Enjoy Life brand is great
  • 1 tsp cinnamon
  • 1/3 cup dried cranberries
  • 2 tbsp sliced almonds
  • 1/3 cup shredded coconut

Instructions
 

  • Preheat oven to 300 degrees.
  • Line a 9×9 pan with parchment paper.
  • In a medium bowl add oats, cranberries, almonds, apricots, coconut and cinnamon.
  • Stir to combine.
  • In a small saucepan combine butter with corn syrup and brown sugar.
  • Heat over medium heat until sugar is dissolved.
  • Pour butter mixture over dry ingredients and mix.
  • Add chocolate chips and stir.
  • Pour mixture into lined pan and press down to smooth out.
  • Bake for 35-40 minutes.
  • Let cool.
Tried this recipe?Let us know how it was!

Homemade Nutella and Gluten-Free Nutella Granola

In my new adventure of making sauces and dressings from scratch I wondered if I could make other things from scratch and eliminate jars of products in my pantry that seem to NEVER EXPIRE. That kind of thing bothers me and I wonder if it bothers you too? Are you cutting back on the processed food you buy? Do you think about the preservatives and extras that go into your daily condiments?
No one in my family has ever been a big Nutella eater. We were all more peanut butter and jam people but I always used Nutella for baking and stuffing my pancake balls. When I went to grab my Nutella jar it got me thinking about how long I had really had this jar and then when I thought about it, it kinda freaked me out. Why was I keeping a product in my pantry that lasted a really really really long time? It had to stop and I needed to make my own Nutella.
What I found, was that there are a lot of recipes on the net for Nutella and they vary slightly from one to the next. What is the best about homemade Nutella that it is a gluten free product and is actually much tastier made fresh.
It does not last long in the fridge, maybe a week or two but that just means you have to enjoy it right away.

gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola
gluten free nutella with homemade granola



Homemade Nutella

Ingredients
  

  • 1 2/3 cup hazelnuts (I get mine at my local health food store, Amaranth here in Calgary)
  • 7/8 cup whole milk powder (that does not mean skim milk powder that you can buy in the grocery store, you need to find this in a health food store and it must be whole milk)
  • 1 3/4 cup 2 % milk (or whole)
  • 3 tbsp liquid honey
  • 6 ounces / squares of bittersweet chocolate
  • 5 ounces / squares of dark chocolate
  • Pinch of salt

Instructions
 

  • Preheat oven to 350 degrees.
  • On a baking sheet, spread the hazelnuts and bake for 10-15 minutes until the hazelnuts are toasted.
  • Remove nuts from oven and place on a tea towel.
  • Fold tea towel and rub the nuts quite roughly to remove the skins.
  • This can take quite a while and skins remove better when nuts are warm. (I never got all the skins off and while my nutella was not as smooth as the commercial brand, it was still good)
  • In a food processor, grind the hazelnuts until they are as fine as possible.
  • In a saucepan, whisk the milk and powdered milk together.
  • Then stir in honey and salt and bring to a boil.
  • Remove from the heat.
  • In a double boiler melt the chocolate squares. 
  • Stir until smooth.
  • Add the melted chocolate to the ground nuts and process in food processor until smooth.
  • Add the warm milk to the mixture and process again until it is very smooth.
  • Transfer Nutella mixture to glass jars.
  • This made 3 jars of nutella for me.
  • The nutella must be stored in the fridge and can last 1-2 weeks.
Tried this recipe?Let us know how it was!


So, I had 3 jars of nutella and with the short life span of it I needed to make a couple of things with it. So I made nutella granola, nutella oatmeal cookies and nutella stuffed pancake balls.
I thank Julie from Dinner with Julie for her recipe for nutella granola.
I used non-contaminated oats so that mine was gluten friendly.

Nutella Granola

Ingredients
  

  • 5 cups Only Oats rolled oats (non contaminated)
  • 2 cups nuts and seeds (any combos you like)
  • 1/4 cup maple syrup (I used agave)
  • 1/4 cup honey
  • 1/2 – 1 cup Nutella
  • 1/2 – 1 cup dried cranberries

Instructions
 

  • Preheat oven to 300 degrees.
  • In a large bowl, combine the oats, nuts and seeds.
  • In a small bowl, stir together the honey and maple syrup.
  • Pour the liquid over the oats.
  • Spread the mixture evenly over a baking sheet and bake for 20-30 minutes.
  • Remove from oven and add nutella, stirring the granola to mix all up.
  • Return to the oven and bake another 10-15 minutes, until slightly darkened.
  • Remove from oven and stir in cranberries.
  • Let cool completely.
  • Store in an airtight container.
Tried this recipe?Let us know how it was!


Are you going to make nutella now?

Gluten Free Vegan Granola



I love granola and yogurt. I love homemade granola and a great thick greek yogurt! Here is a recipe for a great tasting granola, and one that you could take in Ziploc bags with you, so that you always have a great tasting snack.
I promised you the recipe from Erin McKenna’s latest cookbook “Babycakes, Covers the Classics” (a gluten free vegan cookbook) after posting her recipe for easy Oatmeal Cookies last week.
I hope that some of you picked up her latest cookbook for all the recipes look easy to make and I think would be a great cookbook to have on your shelves.
I’ve tried my share of cookbooks, in fact whenever I am in Chapters I look to see if any new gluten free cookbooks have come out. When I do see one that I do not have, I take it home, and I am sorry to say some gluten free cookbooks don’t pass the mustard.
This one does, and I am happy to endorse it!
As per usual I added my own bit of flair to the recipe. I have stated in many blogs that I collect spices. Whenever I travel or visit new places I am always on the lookout for new flavors and combinations to add to my collection.
Today was no different. I added vanilla powder, meyer lemon peel, nutmeg, and Saigon cinnamon. I made 2 batches of this granola and following Erin’s recipe, the granola still turns out great. I like to play with flavors so these were my additions, feel free to play with your own combinations. Orange peel? Banana chips?
Have some fun!




Gluten Free Vegan Granola

Ingredients
  

  • 4 cups gluten free oats (I use Only Oats)
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 1/2 cups unsweetened coconut
  • 1 cup pecans(optional, or use almonds, pumpkin seeds, walnuts)
  • 1 cup dried berries(cranberries, blueberries, cherries, raisins)
  • 1/3 cup MELTED coconut oil
  • 1/3 cup agave nectar

Instructions
 

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine oats, salt, cinnamon, ginger, coconut, pecans and berries and mix together.
  • Add the coconut oil and agave nectar and toss until the oats are covered.
  • Pour the mixture onto the baking sheet, spread out and bake for 15 minutes.
  • Give the mixture a stir and continue baking for 10-15 minutes more.
  • Remove from the oven and allow to cool.Store granola in a covered container. (I use a Tupperware container).
Tried this recipe?Let us know how it was!

Easy Granola

granolaone1


Ahhhhhh…..the sweet crunch of homemade granola, combined with the best mediterranean yogurt. What a combination! I love this mixture for breakfast! In fact, it is a great evening snack too!
Here is an easy, delicious granola to make. What is great about this recipe is that whatever you have in your cupboards you can add to the oats. If you only have almonds and raisins around-use that. If you only have some sunflower seeds and craisins-use those. The flavor comes from the slow roasting-very little sweetener is used.
I thank Ruth in Germany for this recipe. When my daughter Alyssa was backpacking through Europe years ago. She had stayed at Ruth and Hanz’s place in the Black Forest in Germany. Alyssa came home with this recipe and I thank her and Ruth for it.


granola2

granola3


granolafive

granola6six

Easy Granola

Ingredients
  

  • 3 cups rolled oats (I used Only oats brand for there is no cross contamination)
  • 2/3 cups slivered almonds
  • 1/2 cup shredded coconut
  • 1/2 cup pumpkin/sunflower seeds
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/4 cup unsalted butter
  • 6 tbsp honey
  • 6 tbsp maple syrup
  • 1 cup mixed dried fruit (craisins)

Instructions
 

  • In large bowl stir together oats, almonds, coconut, pumpkin seeds, and salt.
  • In small pot, melt butter with honey and maple syrup over low heat-then stir in vanilla.
  • Pour butter mixture over oat mixture and stir until well combined.
  • Spread evenly in large cookie sheet.
  • Bake at 325 degrees for 20-25 minutes. Stirring every 7 minutes. Remove from oven and cool on cookie sheet.
  • Stir in dried fruit.Store in air tight container for up to 2 weeks.Here I took layered granola and yogurt to go for a quick breakfast on the run.
Tried this recipe?Let us know how it was!


By the way, my favorite yogurt is by Liberty-there Mediterranean style is the best!! You can get such flavors as strawberry, lemon, coconut, plain, vanilla, orange mango, etc. Check out Amaranth and Planet Organic in the NW for these flavors.