Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Found An Energy Bar Recipe...


penguin

Recommended Posts

penguin Community Regular

I found Open Original Shared Link recipe at allrecipes.com:

RICE CEREAL ENERGY BARS

INGREDIENTS:

1/2 cup sesame seeds

1/2 cup sunflower seeds

1 pinch salt

1/2 cup chopped dates

1/2 cup raisins

1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup semisweet chocolate chips

1 cup rolled oats

7 cups crisp rice cereal

1 cup corn syrup

1 cup white sugar

1 1/2 cups crunchy peanut butter

1 cup powdered milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

--------------------------------------------------------------------------------

DIRECTIONS:

Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.

Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.

In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.

Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

In search of an energy bar that 1: I could bring my self to eat and 2: isn't slimy vegan-raw food-poke it to see what it is-short burst of sugar, I found this. It looks easy enough, replace at least some of the corn syrup with honey or something, reduce the white sugar or eliminate it, use erewon (??) twice rice, and replace the oats with something. I don't know what to replace them with. I was thinking either rice bran or quinoa flakes. Thoughts?

Hmm, my preference would be to get rid of the chocolate (blasphemy!) and throw in some almonds or pumpkin seeds or something. Just me though. Oh, I guess I'd find something else for the dates, I don't know where to find ones not dusted in oat flour.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mamatide Enthusiast
I found Open Original Shared Link recipe at allrecipes.com:

RICE CEREAL ENERGY BARS

INGREDIENTS:

1/2 cup sesame seeds

1/2 cup sunflower seeds

1 pinch salt

1/2 cup chopped dates

1/2 cup raisins

1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup semisweet chocolate chips

1 cup rolled oats

7 cups crisp rice cereal

1 cup corn syrup

1 cup white sugar

1 1/2 cups crunchy peanut butter

1 cup powdered milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

--------------------------------------------------------------------------------

DIRECTIONS:

Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.

Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.

In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.

Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

In search of an energy bar that 1: I could bring my self to eat and 2: isn't slimy vegan-raw food-poke it to see what it is-short burst of sugar, I found this. It looks easy enough, replace at least some of the corn syrup with honey or something, reduce the white sugar or eliminate it, use erewon (??) twice rice, and replace the oats with something. I don't know what to replace them with. I was thinking either rice bran or quinoa flakes. Thoughts?

Hmm, my preference would be to get rid of the chocolate (blasphemy!) and throw in some almonds or pumpkin seeds or something. Just me though. Oh, I guess I'd find something else for the dates, I don't know where to find ones not dusted in oat flour.

I think I'd probably replace the oats with either coconut (shredded) or " enjoy life" granola cereal.

Sounds pretty good and nutritious for long trips. Might try them out too! Thank you.

Guhlia Rising Star

One of the gluten free companies makes an oat replacer. It might be Ener-G. I have no clue what it is, but I remember seeing it on one of my online stores.

lbsteenwyk Explorer

You can purchase gluten-free oats from:

Open Original Shared Link orOpen Original Shared Link. Our support group has made bulk purchases from both companies and our members have been using their products without problems. Of course they're not cheap; both companies will do special pricing for you if you have a large enough order.

lorka150 Collaborator

i use quinoa flakes for oats

Cheri A Contributor

Those look really good ~ I like the suggestions of quinoa flakes or coconut..mmmm! I may just have to try these myself and sub sunbutter for the pb!

Will print it out for next week... we are trialing rice again right now. She ate Tinkyada pasta yesterday with no ill effects!!

rinne Apprentice

What about ground flax as a substitute for oatmeal?

Thanks for the recipe, I was thinking about this last week when I bought some gluten free power type bars for being on the road and found that besides being expensive I didn't really like them.

I'm with you on the sugar and would probably substitute maple syrup and I wouldn't use corn syrup or the powdered milk, anyone with an idea to substitute for that? I wonder if I could just grind the coconut into more of a powder. Oh and I would use almond butter because I can't do peanuts.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



FrostyFriday Rookie
I found Open Original Shared Link recipe at allrecipes.com:

RICE CEREAL ENERGY BARS

INGREDIENTS:

1/2 cup sesame seeds

1/2 cup sunflower seeds

1 pinch salt

1/2 cup chopped dates

1/2 cup raisins

1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup semisweet chocolate chips

1 cup rolled oats

7 cups crisp rice cereal

1 cup corn syrup

1 cup white sugar

1 1/2 cups crunchy peanut butter

1 cup powdered milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

--------------------------------------------------------------------------------

DIRECTIONS:

Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.

Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.

In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.

Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

In search of an energy bar that 1: I could bring my self to eat and 2: isn't slimy vegan-raw food-poke it to see what it is-short burst of sugar, I found this. It looks easy enough, replace at least some of the corn syrup with honey or something, reduce the white sugar or eliminate it, use erewon (??) twice rice, and replace the oats with something. I don't know what to replace them with. I was thinking either rice bran or quinoa flakes. Thoughts?

Hmm, my preference would be to get rid of the chocolate (blasphemy!) and throw in some almonds or pumpkin seeds or something. Just me though. Oh, I guess I'd find something else for the dates, I don't know where to find ones not dusted in oat flour.

Here is a recipe that can be cut into bars or squares and is delicious:

Date Nut Rice Crisp Bars

½ c honey

½ peanut butter

1/3 c packed brown sugar

3 c gluten-free rice cereal

1 c chopped dates

½ c toasted raw peanuts

2 tbsp toasted sesame seeds

Grease 13 x 9 cake pan

Into a saucepan put honey, peanut butter and sugar to boil on medium heat. Stir for 2 minutes.

Add cereal, dates, peanuts and stir. Press into pan and add seeds.

Cut into bars or squares.

I found Open Original Shared Link recipe at allrecipes.com:

RICE CEREAL ENERGY BARS

INGREDIENTS:

1/2 cup sesame seeds

1/2 cup sunflower seeds

1 pinch salt

1/2 cup chopped dates

1/2 cup raisins

1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup semisweet chocolate chips

1 cup rolled oats

7 cups crisp rice cereal

1 cup corn syrup

1 cup white sugar

1 1/2 cups crunchy peanut butter

1 cup powdered milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

--------------------------------------------------------------------------------

DIRECTIONS:

Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.

Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.

In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.

Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

In search of an energy bar that 1: I could bring my self to eat and 2: isn't slimy vegan-raw food-poke it to see what it is-short burst of sugar, I found this. It looks easy enough, replace at least some of the corn syrup with honey or something, reduce the white sugar or eliminate it, use erewon (??) twice rice, and replace the oats with something. I don't know what to replace them with. I was thinking either rice bran or quinoa flakes. Thoughts?

Hmm, my preference would be to get rid of the chocolate (blasphemy!) and throw in some almonds or pumpkin seeds or something. Just me though. Oh, I guess I'd find something else for the dates, I don't know where to find ones not dusted in oat flour.

Here is a recipe from Natures Path that is also delicious:

Crunchy Fruit ‘n Peanut Butter Bars

3 cups Nature’s Path Mesa Sunrise, crushed

2 cups Nature’s Path Fruit Juice Cornflakes, crushed

1/2 cup dried apricots, cut into 1/4” pieces

1/2 cup sunflower seeds

1/2 cup coconut

1/4 cup chocolate chips

3/4 cup honey

1 1/2 cups crunchy peanut butter

1 tsp vanilla

Mix all ingredients together. Press into 9x9 pan and chill for 2 hours.

Makes 16 large squares

Nutrition facts per square:

Calories 334

Protein 8g

Fat 17g

Carbohydrate 41g

Fiber 4g

These bars are very rich and dense and a good source of fiber and protein. The fat content is due to the peanut butter.

lonewolf Collaborator

I have used slivered almonds to replace oats in recipes with good success. I'm wondering if rice protein powder could be used in place of the powdered milk? Although I wouldn't put a whole cup of it in... It looks like it's in there for nutritional value, rather than for holding the bars together, so maybe some rice protein and ground flax seed would work.

penguin Community Regular

I thought the same thing, only I'm thinking about using soy (oh no, the S word!) protein powder, since milk has a lot of sugar in it. I'm definitely going to add flax.

I think I'll replace the oats with equal parts of quinoa flakes, flax meal, and rice bran.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    2. - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

    3. - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    4. - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    5. - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748

    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.