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Found 9 results

  1. I contacted Bear Naked about their Gluten Free Granola. I just wanted to let everyone know what they responded with.
  2. Jefferson Adams

    Fruity, Nutty Gluten-free Granola

    Celiac.com 11/03/2015 - If you like granola, but find store-bought versions too sweet, this home-made gluten-free granola is just the ticket. Ingredients: 2½ cups gluten-free rolled oats ½ cup raw almond meal ½ cup flax seed ½ cup pumpkin seeds ⅓ cup sesame seeds ½ cup blanched cashews, chopped ⅓ cup slivered almonds, loosely chopped ⅓ cup canola oil 4 tablespoons honey 4 tablespoons molasses ⅓ cup mixed dried fruit ⅓ cup raisins ⅓ cup dried coconut ¼ teaspoon kosher salt dash of cinnamon Directions: Heat oven to 300°F. Combine all dry ingredients in a large bowl and mix well. Add the canola oil, honey, and molasses in that order; this helps the honey and molasses pour more easily. Stir until well combined and all the dry ingredients are coated. Spread the granola on a baking sheet with a spatula Pack more tightly for granola with clusters Keep baking and stir every 10 minutes until the granola is golden brown—about 30–35 minutes. Remove the pan from the oven and stir in the dried fruit and raisins. Allow the granola to cool. Store in an airtight container for up to 2 weeks.
  3. If you're a fan of granola, you'll want to try this unique product. Each 10 ounce bag is freshly made using organic honey, three different kinds of nuts, sunflower and pumpkin seeds, olive oil, and sea salt. The most unique thing about this granola is that is is grain-free. It's so good, I have never tasted anything like it. This granola also comes in four different flavors and lasts up to six months when refrigerated. I love it that chef Jason Kahn has created a product that is healthy and absolutely delicious! For more information visit: www.KahnsKitchen.com.
  4. Libre Naturals has made a gluten free granola bar that is hard to resist. Why do I love these bars so much? Let me count the ways. For one, these gluten-free chewy granola bars are made in a dedicated gluten-free facility, and contain 55% organic cocoa mini chocolate chips and whole grain certified gluten-free oats. They use evaporated cane sugar and brown rice syrup to add sweetness that is perfectly sublime, but not overpowering. The bars are crunchy and satisfying. I found them to be a perfect snack anytime of the day. For more information visit: www.librenaturals.com Review written by Patricia Seeley.
  5. Oats have traditionally been controversial in the celiac and gluten-free community. Though research is still not definitive, it appears that most people with celiac disease can in fact tolerate oats. Studies show that contamination is typically the issue so it’s important to check labels and look for “pure” oats, those which have not been tainted in harvesting or storage. In any case, this recipe is foolproof. I made several batches over the holidays as gifts. Nothing beats the phenomenal taste and texture of fresh-baked granola. Ingredients: 3 cups gluten-free pure oats 1 cup chopped pecans 1 cup dried cranberries 1 cup golden brown sugar, divided ½ cup maple syrup 2 egg whites 1 tablespoon maple extract 2 teaspoons vanilla extract 2 teaspoons cinnamon 1 teaspoon allspice 2 tablespoons melted butter Directions: Preheat oven to 325° F and position rack low in the oven. Line a baking sheet with parchment paper. Melt ½ cup sugar and syrup in a small pot then transfer to a large bowl. Whisk in egg whites, maple and vanilla extract and spices. Add oats, pecans and remaining sugar. Toss until well-coated. Brush lined baking sheet with melted butter. Spread mixture evenly over sheet. Bake for 30 minutes then carefully flip with a spatula. Sprinkle cranberries and bake for another 10-12 minutes, until dry. Cool completely before serving.
  6. I’m always keeping an eye out for nutritional snacks that are convenient for “grab-and-go” moments. I recently came across Bakery On Main's Gluten-free Peanut Butter and Jelly Granola Bars and I have to say that I was pleasantly surprised. These bars are soft and chewy and are made with real peanut butter and dried strawberries so there are no mystery ingredients or artificial flavors, which always gives me extra peace of mind. What I did find surprising is that the bars also contained other nutritional gluten-free grains like quinoa and amaranth but my kids still liked them. Visit their site: www.bakeryonmain.com Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
  7. Bakery on Main’s Cinnamon Raisin granola is gluten-free and packed with an amazing 9 grams of fiber per serving—when they use “Fiber Power” on the front of their package they aren’t kidding. They use certified gluten-free oats, which is great for celiacs who include oats in their diet. This gluten-free cereal tastes great—it is not too sweet, nor does it taste too strongly of cinnamon. It is packed with raisins, which I love. On top of this it is dairy, GMO, cholesterol and trans fat-free, and is low in sodium. In summary, it is a great way to start your day! Visit their site: www.bakeryonmain.com Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  8. Jules Shepard

    Homemade Granola Bars (Gluten-Free)

    I'm always looking for quick, healthy snacks and breakfasts that I can eat and run, chasing after two small kids as I do each morning! Granola bars seem like the perfect solution, but are off-limits for the gluten-free set. Most contain forbidden grains, or at least oats which are not certified gluten-free. I decided to be deprived no longer and invented my own, packed with deliciousness and nutrition in every gluten-free bite! These are great bars for everyone, as they are easily modifiable to fit nearly any diet. In addition to being gluten-free, they are also egg and dairy-free and vegan. I've even offered alternatives below for low-glycemic, oat-free and nut-free diets. Feel free to substitute what you have on hand and to your tastes. Adding more dried fruits will increase the sugars, so if you are watching your sugar intake, simply reduce the fruit content and be sure not to use any dried fruits with added sugars, like cranberries. I like to make my own dried fruit using a dehydrator on loan from a friend, but you can find many dried fruits (often already chopped – bonus!) in your local organic market or grocery store. Check ingredient labels to be sure there are not any added glutens, as some manufacturers will roll dried fruits in wheat flour to keep them from sticking together. Enjoy this healthy treat! Gluten-Free Granola Bars Ingredients: 3 cups gluten-free rolled oats or rice flakes (Shiloh Farms) 1 cup Jules' Nearly Normal All Purpose Flour* or certified gluten-free oat flour ¼ cup flax seeds (pulverized) or flax seed meal 1 tablespoon. cinnamon ½ cup chopped dried apples ½ cup chopped dried bananas ¼ cup chopped dates 3/4 cup raisins, boiled (see directions below) 1 cup chopped walnuts (optional) ½ cup chopped figs ½ cup agave nectar, honey or maple syrup ¼ cup sunflower nut butter or “natural” peanut, almond or cashew butter 1 cup unsweetened applesauce ¾ cup unsweetened apple juice or cider *My all purpose flour may be made athome according to directions found in my books, Nearly NormalCooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media linkson my website. It may also be purchased pre-mixed from my website. Directions: Preheat oven to 375 F. Line a jelly roll baking pan withaluminum foil (preferably the “release” kind) Blend the flax seeds (if using seedsinstead of flax seed meal) in a food processor or blender until fine. In a large mixing bowl, stir togetherthis flax seed meal, the 1 cup Jules' Nearly Normal All Purpose Flour,the 3 cups of oats, cinnamon, and fruits and nuts of your choice (insimilar proportions to those listed above). When fully combined,stir in the agave nectar, applesauce, nut butter and juice, mixingwith a large wooden spoon until totally incorporated. The mixtureshould be wet enough to press together for baking. Pack the mixture into the bottom of theprepared baking pan and press down with the back of a rubber spatulaor large wooden spoon. Bake for 30 minutes, or until the edges beginto brown slightly. Remove from oven and cut into barsbefore cooled. Once fully cooled, remove from pan by lifting thefoil edges out and gently removing all the bars while still on top ofthe foil. Makes approximately 21 bars, but theywon't last long! My kids even liked these healthy snacks!
  9. This recipe comes to us from Rose Menassas. Preheat oven to 300F degrees. Bring to a boil: 1/3 cup fireweed honey and 1/3 cup sunflower oil and one teaspoon of gluten free vanilla or almond flavoring and a dash of salt. Meanwhile in large bowl add your choice of the following to equal about 5 cups of the following mix: 1 ½ cups rice flakes ½ cup buckwheat flakes ¾ cup sweetened medium coconut 1 cup slivered almonds ¾ cup sunflower seeds ¼ flax seeds ¼ cup sesame seeds ¾ cup pumpkin seeds Stir mix till thoroughly blended. Put mix in a 13 x 9 baking pan and pour cooled honey and oil mixture over. Stir to coat mix. Bake in oven for 30 minutes. (Granola will darken after removal from oven. Cool for 15 minutes and add ¾ cup dried cranberries and 2/3 cup Sun-Maid raisins. Store in large jar. Other favorite things can be added (dried bananas or dried pineapple, etc.) Serve as a trail mix or my favorite way...with milk for a breakfast that keeps you going until lunchtime.
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