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

Any Recipes For Making Your Own 'on The Go' Bars

StacyA

Recommended Posts

StacyA Enthusiast
StacyA
Posted

I did search through old threads, but only found a few half ideas. I like to have Lara bars handy, but I would also like to try to make some of my own. Has anyone had good success, and if so, how?

I assume I would need a food processor. If so, can anyone recommend one? We only have a blender in the house, but I tried to blend raisins and flaxseeds in it for another recipe, and that was a mess.

I was thinking dates, flax seeds, sunflower seeds, chocolate chips (of course!), nuts...

But how to blend? Do I need to add a starch to thicken, or a fluid to thin it? Do I need to bake? I'm thinking I would freeze them, or would I store at room temperature?

Any suggestions would be great!! I don't have any intolerances other than gluten and MSG. I haven't tried oats yet. (I have some steel cut in my cabinet but haven't found the courage yet to try them.)

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

Celiac.com Sponsor (A8-M):


ciavyn Contributor
ciavyn
Posted

Hm, just a guess, but I would take the same ingredients they have in larabars and food process them. You'll have to play with amounts, but Larabars don't have anything else in there.

I have a food processor from the 1970's. Works just dandy. :) I borrowed it from my MIL.

Good luck! Let us know how it turns out!

Skylark Collaborator
Skylark
Posted

I just found this recipe. I'm going to try it this weekend.

Open Original Shared Link

You can do it with Chex instead of cornflakes too. It's supposed to be good with Chocolate Chex.

GFinDC Veteran
GFinDC
Posted

I sometimes make treats using a microwave peanut brittle recipe. You can add anything you want to it in addition to the peanuts. Some shredded coconut, sunflower seeds, dried fruit, pumpkin seeds, carob powder, cinnamon, raisins, all kinds of stuff.

shepgs Apprentice
shepgs
Posted

I did search through old threads, but only found a few half ideas. I like to have Lara bars handy, but I would also like to try to make some of my own. Has anyone had good success, and if so, how?

I have made these Open Original Shared Link I have only tried the main one so far, but they were a success!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,516
    • Most Online (within 30 mins)
      7,748
    RJMacadaeg
    Newest Member
    RJMacadaeg
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By trents · Posted

      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By melthebell · Posted

      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
    • trents
      Jersey Mike’s option: Gluten-free bread

      By trents · Posted

      Welcome to the celiac.com community, @JamieAnn!  Glad you had a good experience at your local Jersey Mike's.  In the town I live in all we have is Subway and they stopped offering gluten free buns. So, I can't eat there anymore. Oh, more recently there has come to our town a Firehouse sub shop and, according to the Internet, they offer gluten free buns but I haven't tried them yet. For super sensitive celiacs, cross-contamination in handling at these sub shops may also be a problem.
    • JamieAnn
      Jersey Mike’s option: Gluten-free bread

      By JamieAnn · Posted

      Today, in Uniontown, PA,  I ordered Jersey Mike’s Italian sub on gluten-free bread (paid extra for gluten-free) for my brother who hasn’t had a sub in yrs (neorological prob if consumes). He’s so happy! Their gluten-free bread is from a company that specializes in gluten-free products, some of which I’ve enjoyed before, so figured a sub would be good! Jersey Mike’s fast-food restaurant chain
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you @knitty kitty x
×
×
  • 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.