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Dyan

I Need A Recipe For Peanut Cereal Bars

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My daughter liked a Glutino bar that was peanuts and chocolate chips. She got a sample box at the Celiac convention and we cannot find them in the stores. So I thought I would try to make them, but don't know how. I would actually take any kind of cereal bar/breakfast bar.


Dyan

Daughter, 12, Celiac disease dx by blood test, no biospy. Severe tree nut allergies.

Son, 10, eczema since birth practically. No food allergies. Asthma

Son, 7, severe tree nut allergies, and asthma.

Husband has A LOT of Celiac symtoms but will not get tested. (Fool)

Me, I am waiting for my blood work to come back, but I have zero symtoms.

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I have multiple allergies, so I had pretty limited items to work with, but this recipe can be really flexible. i was AMAZED how yummy these came out for me, I just couldnt stop eating them. Note, this is actually a half-recipe compared to the on-line recipe I based it on. I also saw some suggestions to use a plastic bag sprayed w non-stick spray as a glove to pat down the bar, but i did fine with my bare hands.

Cover cookie sheet w foil and spray w non-stick spray.

Mix in large bowl:

3 c cereal (I used millet puffs and gluten-free corn flakes)

2 cups other things (i used sunflower seeds, white raisins and soy nuts, but you could certainly do peanuts and chocolate chips here)

Syrup:


Cara - 42, mom to dd 15, ds 12, ds 4

Off gluten and dairy (and tapioca ;-( ) since 11/07

A.L.C.A.T. test showed over 50 sensitive foods

Celiac panel came back negative.

Regular allergy testing reacted to every inhalant and all but 6 foods.

Slowly adding in foods, started w 19 and now have 25

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Thank you. I am going to try this today. I have been wanting to bake something but it is too hot. This will make feel like I made something without turning the oven on.


Dyan

Daughter, 12, Celiac disease dx by blood test, no biospy. Severe tree nut allergies.

Son, 10, eczema since birth practically. No food allergies. Asthma

Son, 7, severe tree nut allergies, and asthma.

Husband has A LOT of Celiac symtoms but will not get tested. (Fool)

Me, I am waiting for my blood work to come back, but I have zero symtoms.

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So, how did they come out?! I gave my neighbor a taste of mine - she's off gluten and dairy and eggs because of her baby (who seems to have trouble with dairy and wheat but she keeps hoping it will just go away . . .). She couldnt believe I'd made them . . . I'm about out, so i need to make more!


Cara - 42, mom to dd 15, ds 12, ds 4

Off gluten and dairy (and tapioca ;-( ) since 11/07

A.L.C.A.T. test showed over 50 sensitive foods

Celiac panel came back negative.

Regular allergy testing reacted to every inhalant and all but 6 foods.

Slowly adding in foods, started w 19 and now have 25

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dbmamaz, yes I made them. They were delicious. (My husband has eaten 5) The first batch I burnt the sugar mixture. I used a cereal that is like Cheerios, well after I poured the cup into the bowl and mixed it all in with the corn flakes and the the peanuts and chocolate chips, I decided to taste them. Oh my gosh, those little cheerios were the absolute grossest things I've ever tasted. When I looked at the ingredients they were made from pinto bean flour. So while I was picking them all out, I burnt the sugar. Second batch came out perfectly. Thank you for the recipe.


Dyan

Daughter, 12, Celiac disease dx by blood test, no biospy. Severe tree nut allergies.

Son, 10, eczema since birth practically. No food allergies. Asthma

Son, 7, severe tree nut allergies, and asthma.

Husband has A LOT of Celiac symtoms but will not get tested. (Fool)

Me, I am waiting for my blood work to come back, but I have zero symtoms.

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those little cheerios were the absolute grossest things I've ever tasted. When I looked at the ingredients they were made from pinto bean flour. So while I was picking them all out, I burnt the sugar. Second batch came out perfectly. Thank you for the recipe.

lol, i guess we should always taste our ingredients BEFORE we put the heat on under the sugar :P

I finished mine off (took me about 4-5 days) and now I want to make more. But my son has different foods issues than I do, so i want to make a different batch for him lol - i can eat sunflower seeds but not peanuts, he's the opposite.

glad you and your husband enjoyed them!


Cara - 42, mom to dd 15, ds 12, ds 4

Off gluten and dairy (and tapioca ;-( ) since 11/07

A.L.C.A.T. test showed over 50 sensitive foods

Celiac panel came back negative.

Regular allergy testing reacted to every inhalant and all but 6 foods.

Slowly adding in foods, started w 19 and now have 25

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School starts tomorrow and I made these so daughter could have them for breakfast. I did mess up though because I discovered that the big box of sliced apples from Costco were going to expire tomorrow. I then began thinking of making an apple crisp so they wouldn't go to waste. Daughter came in and said, "You're making TWO things!?", eyes all bright and shiny. I so rarely make any sweets. Hehehe.

At any rate, I used almond butter. I know I said I would never use it again because I am allergic and I accidentally ingested some last time I used it. But... The alternate nut/seed butters we had were expired and the only other butter besides peanut that they had at Safeway was almond. I had to restrain myself because it looked and smelled sooo good!

Now the mistake! I didn't read the recipe right and put the almond butter in with the sugar and corn syrup to cook. Seems it came out okay despite the mistake.

The other thing I would do differently was the add ins. I used Enjoy Life chocolate chips and small marshmallows. The heat of the syrup sort of melted them so they wound up making a gloopy mess. Next time I think I will add these to the syrup and fully melt them in. Daughter doesn't really like nuts, seeds or dried fruit. So I let her choose what she would let me mix in.

I used Rice Chex for the cereal and I doubled the recipe. The pan hasn't fully set up yet, but I cut a piece off and put it in the freezer so daughter could try it. She loved it and can't wait to eat it for breakfast.

I just hope the apple crisp comes out well. It smells yummy, but sometimes the gluten-free variety doesn't seem to come out so crisp!

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Oooh....I am going to make these this week!! We have been looking for a good cereal/granola type bar!


Kim

"Life isn't about how to survive the storm

but how to dance in the rain."

Positive bloodwork 1/9/06

gluten-free since 1/12/06

Very positive dietary response

DS (12 years old)

Biopsy 7/7/06 ~ Diagnosed Celiac 7/12/2006

gluten-free since 7/15/2006

DD (almost 6)

HLA-DQ2 positive

Celiac Bloodwork negative 2 different times

Still eating gluten for now.

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Update....I made these today. I probably ended up making them more like dessert than anything else. They ended up tasting like a Kit Kat bar! OMG!!! They were TDF!!!!

I used Rice Chex cereal (2 cups) and gluten-free Corn Chex (Health Valley brand 1 cup), 2 cups chocolate chips (probably should have used 1 cup gluten-free oats to make it a little healthier and it was very chocolatey. I followed the rest of the directions as posted. DS (gluten-free) and DD (not gluten-free) both loved them and begged for more!!

Thanks for sharing! I am going to put pics of them on my blog! :)


Kim

"Life isn't about how to survive the storm

but how to dance in the rain."

Positive bloodwork 1/9/06

gluten-free since 1/12/06

Very positive dietary response

DS (12 years old)

Biopsy 7/7/06 ~ Diagnosed Celiac 7/12/2006

gluten-free since 7/15/2006

DD (almost 6)

HLA-DQ2 positive

Celiac Bloodwork negative 2 different times

Still eating gluten for now.

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Update....I made these today. . . OMG!!! They were TDF!!!!

Wow, i'm so glad people are using this recipe! I've been making them all summer, and i vary it a bit here and there, but I havent actually done chocolate chips yet - my son sometimes gets a rash around his mouth from chocolate (tho i did make him brownies for the first week of school :D )


Cara - 42, mom to dd 15, ds 12, ds 4

Off gluten and dairy (and tapioca ;-( ) since 11/07

A.L.C.A.T. test showed over 50 sensitive foods

Celiac panel came back negative.

Regular allergy testing reacted to every inhalant and all but 6 foods.

Slowly adding in foods, started w 19 and now have 25

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There's a crockpot blog that made a not brittle peanut brittle, she compares it to the middle of a payday. Dip in Chocolate, and ta dah, you'd have a Pay Day. They're not healthy, but the lady's doing a gluten-free crockpot item every day, so I'll cut her slack for some candy, besides, everyone says they're really yummy

Peanut Not Brittle


"When I'm worried and I can't sleep/I count my blessings instead of sheep/And I fall asleep counting my blessings"- Bing Crosby, White Christmas

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http://www.glutenfreegoddess.blogspot.com

Has a recipe for breakfast brownies (not the choc kind) that are amazing! Taste like gingerbread or apple crisp. I put chopped nuts, seeds and dates in them. You can put anything in them. Coconut, chips, raisins, macadamia nuts, sunflower seeds, pumpkin seeds, etc. They can be made dairy and egg free. There are healthy flour choices to use. Cut, wrap and ready to go "granola" bars. I put them in 2- 8x8 pans and make 2 "kinds" at the same time.

Also I found a recipe last night for salted peanut rolls. I will soon convert them to gluten-free and make 1/2 a recipe, then I will let you know how they turned out. They sound pretty easy. Calls for rice krispies but I will use Rice Chex. :P Tip: not as healthy as the breakfast brownies, they have sugar, marshamallows, corn syrup and p.b. chips.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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I made these today, taste just like a salted nut roll. The original recipe is from Pillsbury Simple Summer Recipes. I converted it to be gluten-free (my notes included). Tweak it all you want to if needed.

Salted Peanut Chews

Crust

1 1/2 cups Pillsbury Best All Purpose or Unbleached Flour :angry:

(I used Carol's gluten-free flour blend noted below)

2/3 cup firmly packed brown sugar

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

(I added 1/2 tsp. xanthan gum)

1 tsp. vanilla

2 egg yolks (I don't see why you can't just use 1 whole egg)

3 cups miniature marshmallows

Topping

2/3 cup corn syrup

1/4 cup margarine or butter

2 tsps. vanilla

12 oz. pkg., 2 cups, peanut butter chips (gluten-free )

2 cups crisp rice cereal (I had to use Rice Chex which worked fine but the krispies would be better size wise)

2 cups salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13x9" pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, 1/4 cup margarine, 2 tsps. vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows and spread to cover. Refrigerate until firm. Cut into bars. 36 bars. Calories 210 each bar.

Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Comments: I think they turned out great. The crust was slightly crumbly, may need a bit more xanthan gum.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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I made these today, taste just like a salted nut roll. The original recipe is from Pillsbury Simple Summer Recipes. I converted it to be gluten-free (my notes included). Tweak it all you want to if needed.

Salted Peanut Chews

Crust

1 1/2 cups Pillsbury Best All Purpose or Unbleached Flour :angry:

(I used Carol's gluten-free flour blend noted below)

2/3 cup firmly packed brown sugar

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

(I added 1/2 tsp. xanthan gum)

1 tsp. vanilla

2 egg yolks (I don't see why you can't just use 1 whole egg)

3 cups miniature marshmallows

Topping

2/3 cup corn syrup

1/4 cup margarine or butter

2 tsps. vanilla

12 oz. pkg., 2 cups, peanut butter chips (gluten-free )

2 cups crisp rice cereal (I had to use Rice Chex which worked fine but the krispies would be better size wise)

2 cups salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13x9" pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, 1/4 cup margarine, 2 tsps. vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows and spread to cover. Refrigerate until firm. Cut into bars. 36 bars. Calories 210 each bar.

Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Comments: I think they turned out great. The crust was slightly crumbly, may need a bit more xanthan gum.

Ooooh...those look great!!


Kim

"Life isn't about how to survive the storm

but how to dance in the rain."

Positive bloodwork 1/9/06

gluten-free since 1/12/06

Very positive dietary response

DS (12 years old)

Biopsy 7/7/06 ~ Diagnosed Celiac 7/12/2006

gluten-free since 7/15/2006

DD (almost 6)

HLA-DQ2 positive

Celiac Bloodwork negative 2 different times

Still eating gluten for now.

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All of the recipes in this thread look so good! I'm copying a few that have ingredients I can work with.

Thanks everyone for posting them :)

Be sure to check out the breakfast brownies @

http://glutenfreegoddess.blogspot.com

She lists lots of alternatives and they can be dairy and egg free too.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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I made these today, taste just like a salted nut roll. The original recipe is from Pillsbury Simple Summer Recipes. I converted it to be gluten-free (my notes included). Tweak it all you want to if needed.

Salted Peanut Chews

Crust

1 1/2 cups Pillsbury Best All Purpose or Unbleached Flour :angry:

(I used Carol's gluten-free flour blend noted below)

2/3 cup firmly packed brown sugar

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

(I added 1/2 tsp. xanthan gum)

1 tsp. vanilla

2 egg yolks (I don't see why you can't just use 1 whole egg)

3 cups miniature marshmallows

Topping

2/3 cup corn syrup

1/4 cup margarine or butter

2 tsps. vanilla

12 oz. pkg., 2 cups, peanut butter chips (gluten-free )

2 cups crisp rice cereal (I had to use Rice Chex which worked fine but the krispies would be better size wise)

2 cups salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly. Press firmly in bottom of ungreased 13x9" pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, 1/4 cup margarine, 2 tsps. vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows and spread to cover. Refrigerate until firm. Cut into bars. 36 bars. Calories 210 each bar.

Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Comments: I think they turned out great. The crust was slightly crumbly, may need a bit more xanthan gum.

Be sure to stir in the xanthan gum with the flour...forgot to type it in <_<


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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This isnt a cereal bar but its a recipe for payday bars that I posted a while ago-

http://www.glutenfreeforum.com/index.php?showtopic=27957

I made these last night. They are real good. But did I mess them up? After putting them in the fridge for a few hours they are still rather soft. Once they are out and on a plate they are starting to melt. What did I do wrong? Do you have to cook them for a certain length of time?

Thank you,

Grump


Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming WOW-- What a Ride!

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Dbmamz,

Thanks so much for that first recipe you posted. I made a batch earlier in the week and they were GREAT! I've got my stuff lined up to make some more today.


Christine

gluten-free since April 2008

Dairy Free June 2008

Blood tests normal except elevated anigliadin IgA

Endoscope negative

Fecal Antigliadin IgA 45 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 84 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score 283 Units (Normal Range <300 Units)

Fecal anti-casein (cow's milk) IgA antibody 26 Units (Normal Range <10 Units)

Serologic equivalent: HLA-DQ 2,3 (Subtype 2,7)

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