One of the things that had to go away when Bulldog was diagnosed with a peanut allergy were the boxed granola bars from the market. There is a cross contamination risk, as the box says they “may contain peanuts.” The kids couldn’t eat them anyway, because they also contain gluten and dairy, but Mr. FMK really missed them. These are not the same thing, but they help fill the gap. They are sort of like a chocolate chip cookie with lots of extra goodies.
Chocolate Chip Granola Bars (from Feeding My Kid)
1 cup brown sugar
1/4 cup sugar
2 Tbsp agave nectar
1/2 tsp vanilla
1 egg (or Ener G Egg Replacer equal to one egg – 1 1/2 tsp.)
1 cup gluten free flour mix
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups certified gluten free rolled oats
1 1/2 cups gluten free Rice Crispies or puffed rice
1 cup Enjoy Life mini chocolate chips (or you could use their mega chunks)
In a large bowl, cream together sugars and butter. Add agave, vanilla and egg. (If using Ener G Egg Replacer, add with dry ingredients). Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in oats, rice cereal and chocolate chips.
Using clean hands, press into a well-greased 9 x 13 pan. Bake at 350 degrees for 20-25 minutes*.
* My egg allergic kid can tolerate egg in baked goods as long as they are baked at 350 degrees for at least 30 minutes. I let these go a little longer in the oven so that he can eat them too. Your edges will be a little more crisp, but if you have an egg allergic kid that you are trying to desensitize through baked goods, you can try it too. Otherwise, stick with 20-25 minutes.