Wow! Here we are, almost May! Time really does fly by when you’re having fun. Lucky for all of you, the month of May is Celiac Disease Awareness Month and here at the Bob’s Red Mill Bakery we have a wide variety of wheat-free goodies to choose from. Everyday we strive to fill our Wheat-Free case with the best tasting pastries and treats possible.
One of the many W.F. specialties offered is our Peanut Butter Granola Bars. You can find these satisfying bars every Wednesday and Friday in the W.F. case located by the bread shelves. If you don’t feel like coming in, we have provided the recipe below. Not only can you make them in the comfort of your own kitchen, but you can experiment with them too! The store and bakery employees love these bars in the morning or on the go. They are high in protein and fiber and give you that burst of energy that will keep you going. Great for hikes, a snack at work, or even as part of breakfast, these are a great addition to any day. Notice that this recipe can very easily be reconstructed with substitutions or additions. Maybe you would like to add some chocolate chips? Or let’s say you are like Bob and aren’t too fond of raisins? Just replace them with cranberries or dried cherries. All of these ingredients can be purchased at the Bob’s Red Mill Whole Grain Store. We hope you all enjoy this fabulous recipe from our kitchen to yours! Let us know what you think!
Wheat-Free Peanut Butter Granola Bars
3 cups Perky’s Crunchy Rice Cereal
3 cups Bob’s Red Mill Gluten Free Rolled Oats
1 1/2 cup raisins
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup honey
3/4 cup brown sugar
16 oz. non-hydrogentated peanut butter
1 1/2 teaspoons vanilla extract
Grease a 9” by 13” pan with cooking spray or oil. In a large mixing bowl combine the rice cereal, oats, raisins, sunflower seeds and pumpkin seeds. Set aside. Microwave the honey for 2 minutes. Stir in brown sugar and microwave 1 more minute. Brown sugar should be dissolved. Mix peanut butter and vanilla into the honey and sugar mixture. Pour the wet mixture over the dry and combine using a wooden spoon, spatula or a bowl scraper. After the ingredients are incorporated, press into your greased 9” by 13” pan. Place in the refrigerator for 1-2 hours. At the bakery we cut this size pan into 18 individual square pieces. Wrap and keep for up to one week.