I need something in the house that I can grab on my way out the door. Individual bars are just way too expensive and this recipe is so easy, it's not worth the hassle to go down to the store and buy them anyway. Plus, it's really versatile and you can sub things out or in, the possibilities are endless. The original recipe is also casein free. Below is how I make them, but mostly because I used what was in my house at that moment.
1/4 cup butter, softened
1/2 cup brown sugar
1/4 cup honey
1/2 cup peanut butter
1/2 cup millet flour
1/2 cup sorghum flour
1/4 teaspoon xanthan gum (optional)
1 1/2 cup GF oats
1 1/4 cups GF puffed rice cereal
1/4 cup ground flax seed
1/4 teaspoons salt
2 tablespoons allergen free chocolate chips, chopped finely
2 tablespoons candy covered sunflower seeds
Chocolate Drizzle (optional):
1/4 cup allergen free chocolate chips
1 tsp. spectrum shortening
Preheat oven to 350 degrees. In a large bowl mix together softened butter, brown sugar, honey, peanut butter, and the egg. In another bowl mix the remaining dry ingredients together thoroughly. Stir dry ingredients into the wet ingredients. Press into a 9x13" baking pan, sprayed with non-stick cooking spray. Bake for 15-20 minutes or until light, golden brown. Cool and cut into bars.
For Drizzle: Mix together chocolate chips and spectrum shortening. Microwave for 30 seconds. Stir until smooth and velvety. Drizzle over bars. Let bars continue to cool completely. Refrigerate leftover bars. Makes 12 bars.