Gluten-Free Honey Almond Breakfast Bars

"nice little breakfast baked good. for the cereal, i used perky'os."
 
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Ready In:
1hr
Ingredients:
8
Serves:
9
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ingredients

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directions

  • preheat oven to 350 degrees, and lightly grease an 8x8 baking pan.
  • chop almonds then gently toast on the stove top.
  • combine dry ingredients; seperately mix wet ingredients.
  • add wet ingredients to cereal mixture, then add in almonds.
  • pour into baking pan and bake for 30-35 minutes. place aluminum foil loosely over top and bake about 5-7 more minutes, depending on flours used (garfava browns faster).
  • melt about a tablespoon of almond butter in microwave and dilute slightly with water. drizzle on top.

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Reviews

  1. Quick and easy. It is like a cake bar not granola bar. I used corn flourn (maseca), since I hate bean flavor (fava and garbanzo flours) in my gluten free cooking, and natural peanut butter instead of almond, since it's more affordable. I mixed all the dry together with the almonds and included the melty peanut butter in my wet ingredients. Since the last review was clear that 30 mins was too long I watched as it baked, and baked it for 20... perfect! Maybe cereal used is a factor?????
     
  2. Wow, these were inedible for us. First of all, the cook time was so far off that after just 20 minutes they were burnt beyond recognition. I cut into them, hoping to try a little off the bottom just to get a taste of what was meant to be a great snack, and they completely crumbled. Not sure I'm willing to fork over another $5 for cereal to try this recipe again....
     
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Tweaks

  1. Quick and easy. It is like a cake bar not granola bar. I used corn flourn (maseca), since I hate bean flavor (fava and garbanzo flours) in my gluten free cooking, and natural peanut butter instead of almond, since it's more affordable. I mixed all the dry together with the almonds and included the melty peanut butter in my wet ingredients. Since the last review was clear that 30 mins was too long I watched as it baked, and baked it for 20... perfect! Maybe cereal used is a factor?????
     

RECIPE SUBMITTED BY

I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free. I used to get sick from garlic and onions, so if they are missing from recipes - throw them in! I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.
 
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