“Join me for a cup of Chai Tea and a gluten-, dairy-, and soy-free granola bar?”
“Great!”
“So, how’s it going? What new gluten-, dairy- and soy-free recipes have you discovered?”
“Those sound delicious! I’m so glad to hear you are staying with the Be Free Challenge and eating allergen-free! Isn’t it great feeling better?”
“The tea? Oh, it’s Masala Chai* made by Rishi Tea company. Isn’t it delicious? I made it with half vanilla almond milk and half Chai tea. All I did was heat it up on the stove! I love the rich flavor and it goes so well with the gluten-, dairy-, and soy-free granola bars.”
“I would be happy to share the recipe.”
GFDFSF Granola Bars
2-2 ½ cups GF oats
½ cup flax seed meal
½ cup almond, slivers or sliced
½ cup coconut shreds
1 teaspoons cinnamon
½ teaspoon salt
1/3 cup nut butter (I use almond butter)
1/3 cup honey
¼ cup brown sugar
½ coconut oil
1 teaspoon maple syrup or GF vanilla
¾ cup Enjoy Life chocolate chips or dried fruit
Preheat oven to 350 F.
Line 9×13 baking dish with parchment paper.
Using a food processor, mix 2 cups of the oats, flax seed meal, almonds, coconut, cinnamon, and salt for approximately 1 minute. Pour mixture into a mixing bowl and set aside.
In a small sauce pan, heat nut butter, honey, brown sugar, coconut oil, and maple syrup or GF vanilla until coconut oil has melted.
Drizzle melted mixture over dry ingredients. Stir until thoroughly coated.
Add Enjoy Life chocolate chips or dried fruit. If you don’t want the chips to melt, wait several minutes to allow the melted mixture to cool.
Stir until all ingredients are thoroughly mixed. If your granola mix is gooey, add the additional ½ cup of oats.
Spread mixture into your lined baking dish and press mixture down firmly, using a wet spatula to spread evenly.
Bake at 350 F for 20-25 minutes.
Allow bars to cool thoroughly before cutting.
“I also made a batch of granola bars with apricots. The kids love them and my husband likes to use them for cereal. He said they remind him of shredded wheat haystacks.”
“What, don’t remember those? You must have been born after 1987.”
“Well sweet-young-thing, those miniature hay stacks were made of shredded wheat that you could eat as a block or crumble. I prefer to crumble my granola bars before pouring some coconut or almond milk into my bowl of cereal. It’s great to have a new breakfast meal.”
“Well, thanks for staying for tea.”
I will be praying this week you continue to learn how to be a food detective and hope you have several opportunities to share what you are learning with others who can benefit from learning to Be Free from what ails them.
For over 80 GFDFSF recipes and meal solutions, check out Be Free: A 14-DAy Challenge of Food Discover ebook for only $4.99.
*We carry Masala Chai loose leaf tea at our online store. If you wish to purchase it premixed, it is commonly available at Whole Foods and other natural grocery stores.
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