Homemade Luna Bars

not paleo but gluten free for my girls

(Can be gluten-free!)

Inspired by these.

  • 3 cups rice crispies (I used brown rice crispies)
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt (I used salted pb, too)
  • 1/2 cup plus 2 T nut butter (for lower-cal option, see below link)
  • 1/2 cup sticky sweetener, such as agave or brown rice syrup (I used agave)
  • 2-3 T protein powder (you can omit)
  • melted chocolate chips or No-Sugar Chocolate Sauce

Mix your pb, sweetener, extract, and salt. Melt (either in the microwave or stove), then pour over the cereal and powder, and stir very well, making sure to coat all the crispies. Smush and smash the crispies. (Get mad; it’s fun!) Line a pan with wax paper and spread the mixture evenly into the pan. Place a sheet of wax paper on top of the mixture, then press down as firmly as you can. Really press it down! Spread the chocolate on top, and freeze for at least a half hour before slicing.

 

taken from: http://chocolatecoveredkatie.com/2011/10/19/homemade-luna-bars/

bread

Ingredients

  • 2/3 cup flax meal
  • 1/3 cup almond meal
  • 1 1/2 tsp baking powder
  • Pepper to taste
  • Salt to taste
  • Approximately 3 tsp olive oil or coconut oil
  • 2 eggs
  • Optional can add crushed thyme, sage, oregano, rosemary or cinnamon to taste
  • Water to make the batter pourable
 Directions

1. In mixing bowl, combine dry ingredients. In another bowl, beat eggs together. Mix all ingredients and pour batter into regular loaf pan. Oil pan.
2. 350 degrees for approximately 30 minutes until baked thru-out.

Provided by: Group Recipes

Gluten-Free Almond Power Bars Recipe

INGREDIENTS

  • 2 cups almonds (raw)
  • 1/2 cup flax meal (flax seeds ground in a blender)
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup unsalted almond butter (roasted tastes better)
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup coconut oil
  • 4 drops stevia
  • 1 tablespoon agave nectar
  • 1 tablespoon vanilla extract
  • 1 cup dagoba chocodrops (optional)
INSTRUCTIONS
  1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
  2. Pulse briefly, about 10 seconds
  3. In a small sauce pan, melt coconut oil over very low heat
  4. Remove coconut oil from stove, stir stevia, agave and vanilla into oil
  5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
  6. Press mixture into an 8 × 8 glass baking dish
  7. Chill in refrigerator for 1 hour, until mixture hardens
  8. In a small saucepan, melt chocodrops over very low heat, stirring continuously
  9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
  10. Remove from refrigerator, cut into bars and serve

taken from: http://www.chow.com/recipes/11606-gluten-free-almond-power-bars

trio bars hack

Basic Ratio for TRIO Bars:
1 cup toasted or raw nuts (e.g., cashews, almonds, pistachios, walnuts), coarsely chopped
1/2 cup seeds (e.g., green pumpkin seeds (pepitas, sunflower seeds, sesame seeds)
1/3 cup chopped dried fruit (any variety/combination to create different tastes; this also includes unsweetened coconut)
1/8 tsp fine sea salt
1/4 cup brown rice syrup, barley malt syrup, or light cane syrup (e.g., Lyle’s Golden syrup)
(note: honey will not work–bars will be sticky, not crispy)

1. Preheat oven to 325F. Line an 8-inch square pan (9-inch is too big* see note below) with foil and lightly spray with (do not skip these steps!).
2. In a medium bowl, combine the chopped nuts, seeds, and dried fruit.
3. Add the salt and syrup and stir to coat.
4. Scrape/dump mixture into prepared pan. Now, to press it out evenly: Tear off a good size piece of foil (around the size of the pan or slightly smaller). Lightly spray it with nonstick spray. Use the sprayed side of foil to press and spread evenly into pan. Works like a charm!
5. Bake for 18 minutes (the bars will not be hard at this point). Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan. Do not try to remove from foil—they will stick like crazy. Cut into 8 bars.
6. Go and do something else until bars are completely cooled. Once cooled, the bars will lift right off of the foil. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.

taken from: http://enlightenedcooking.blogspot.com/2011/09/homemade-trio-bars-and-homemade-kind.html?m=1