Archives for posts with tag: gluten free

Granola Bars GGB 5

Yes, the title sounds way too good to be true but these bars are just as delicious as they sound! For YEARS I searched for a chewy granola bar recipe that I would love!  And I know, my cooking blog is called “GRANOLA GIRL BAKES” so I really should have had this recipe figured out years ago. ;) I am just a little really fond of Chewy Granola Bars but the only problem is almost all recipes call for corn-syrup and, whenever possible, I try to avoid  using/eating it. After many failed recipes and quite a bit of searching, I finally came up with the perfect combination of salty-sweet-chewiness that my entire family loves! AND to make the deal sweeter, these Chewy Granola Bars are NATURALLY GLUTEN FREE!! :) Okay, so I know there are a few crazy people out there that don’t like peanut butter ;). If you are one of these people, the peanut butter is completely optional! Put your own twist to the bars by adding cranberries, raisins, nuts, white chocolate chips, or whatever may come to mind and let me know how you like them! :)

Yields 1 9×13 (about 16 bars!)

  • 4 cups quick cooking oats (or pulse whole oats in a food processor a bit)
  • 2 C rice crispy cereal
  • 1/2 C shredded coconut
  • 1/2 C butter
  • 1/2 C honey
  • 1 C brown sugar
  • 1 tsp salt
  • 1 1/2 tsp vanilla
  • 1/2 C creamy peanut butter
  • 3/4 C chocolate chips(Use frozen chocolate chips to prevent excessive melting! ;)


  1. In a large mixing bowl, mix together the oats, cereal and coconut. Add peanut butter(optional) to the top and set aside!  Set a small saucepan over medium high heat and melt the butter.  Add the honey, brown sugar and salt.  Stir together then leave it alone as it comes to a boil.  Once the boil has reached all the way around the edges of the pan, begin timing(this is where your iphone will come in handy ;)!  Allow this mixture to boil for 2 minutes and 20 seconds.  During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
  2. Add the vanilla and then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan.  Mix the ingredients together until the oats are completely coated.  Add in chocolate chips(and any other mix-ins you would like) then press very firmly into parchment lined 9×13″ pan! Place them in the freezer for 20 minutes then cut to size.
  3. ENJOY!!

Granola Girl Bakes || Chew Granola Bars 12

Granola Girl Bakes || Chew Granola Bars 1

Granola Girl Bakes || Chew Granola Bars 9

Granola Girl Bakes || Chew Granola Bars 10Granola Bars GGB

And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.”
John 6:35


Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Yes, it is true! These are outrageously delicious and 100% naturally gluten-free! I was almost afraid to put “gluten-free” in the title because I may scare some of you off. :) Believe me, I usually can’t stand{and that’s putting it mildly} flour substitutes but I can’t even taste a difference in these cookies!! The recipe originally called for white flour and white & brown sugar but a few weeks back I got the whim to try something new. So, I substituted the white flour and used ground oats{oat flour} and instead of the white & brown sugar I used pure maple syrup! To be honest, I thought the batch was going to be a huge disaster… but they were a hit and I have made several batches since!! Aaannnd they are best for breakfast. ;)

The secret to oat flour is letting the batter/dough set for a good hour or so before baking in order to absorb and stiffen a bit! Also, this recipe is just as good without the chocolate chips! So, if you’re not in the mood for chocolate, leave them out for a delicious peanut butter cookie! :)

Chocolate Chip Peanut Butter Cookies :: Granola Girl Bakes
Yield: 2 dozen cookies


  • 1/2 cup butter {softened}
  • 1 1/2 cups all-natural peanut butter{crunchy or creamy}
  • 1 cup pure maple syrup
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups oat flour{or 2 1/2 cups old-fashioned oats ground}
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz chocolate chips


  1. Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
  2. Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
  3. Let dough set covered for 1 hour or refrigerate overnight.
  4. Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
  5. Enjoy!! :)

Chocolate Chip Peanut Butter Cookies 4:: Granola Girl Bakes

Chocolate Chip Peanut Butter Cookies 2: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 6:: Granola Girl Bakes
  Chocolate Chip Peanut Butter Cookies 7:: Granola Girl Bakes  Chocolate Chip Peanut Butter Cookies 14: Granola Girl Bakes Chocolate Chip Peanut Butter Cookies 15:: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Peanutbutter cup cheesecake 17

Yes, its true! Naturally gluten-free!! :) And on top of being gluten-free, it is also naturally sweetened with pure maple syrup. PLUS it’s delicious! This is a win/win dessert! ;) Okay, so my sisters and I decided to get back to a healthy-ish way of eating lately but we have really missed the delightful combination of chocolate and peanut butter. Then I remembered this delicious no-bake cheesecake on one of my favorite cooking blogs and thought, “why not use the base to make a peanut butter cup cheese-cake!!!” A nutty crust, smooth cream-cheesy peanut-buttery filling, and a thick layer of chocolate ganache to top it off. Healthy? Well, it’s healthy-ish. ;)  So, without further ado, No-bake Peanut Butter Cheesecake!
Peanutbutter cup cheesecake.1

Yields: 1 9 inch round/12 servings

Crust Ingredients

  • 1 cup unsweetened shredded coconut
  • 1 cup sliced almonds
  • 3 TBS melted butter
  • 3 TBS Pure Maple syrup
  • dash salt


  1. In a food processor, blend coconut and almonds until fine. Add butter, maple, and salt. Pulse until blended!
  2. Press into a 9 inch spring-form cheesecake pan and set aside.


Peanutbutter cup cheesecake 12 Peanutbutter cup cheesecake 11 Peanutbutter cup cheesecake 10

Cheesecake Ingredients

  • 2 8oz pkg softened cream cheese
  • 1 cups all-natural unsweetened peanut butter
  • 1/2 cup pure maple syrup
  • 1/2 cup heavy cream
  • 1 tbs vanilla extract
  • 1/4 tsp salt


  • 10 oz dark chocolate chips
  • 1 tbs vanilla extract
  • 3/4 cup heavy cream
  • 2 tbs butter


  1. Cream cream cheese, peanut butter, pure maple, 1/2 heavy cream, 1tbs vanilla, and salt in blender on med-high speed until fluffy(about 2 minutes.)
  2. Spread evenly over crust. Allow to cool in refrigerator for at least 1 hour(I let it set overnight)!

Ganache instructions

  1. Place chocolate chips and vanilla in heat-proof bowl.
  2. Bring heavy cream and butter to simmer over stove top then pour over chocolate chips. Let set for 3 minutes
  3. While it sets, loose cheesecake from spring-form.
  4. Once set for 3 minutes, whisk ganache until smooth and chocolate is combine!
  5. Spread evenly over cheesecake and refrigerate for at least 1 hours.
  6. Enjoy! :)

Peanutbutter cup cheesecake 8  Peanutbutter cup cheesecake 6  Peanutbutter cup cheesecake 5

Peanutbutter cup cheesecake 20Peanutbutter cup cheesecake Peanutbutter cup cheesecake-13  Peanutbutter cup cheesecake 16 Peanutbutter cup cheesecake 18


Yes, it’s true! Not only do these have delicious wild Maine Blueberries and are sumptuous, but these scones are gluten-free!! Okay, getting serious here. My family went “gluten-free/dairy/sugar-free” for quite a while last year and some of us still TRY (notice the emphasis on try ;) to maintain a 92.5% gluten free diet! ;) So, I have had fun experimenting with  and making oat flour lately. Oat flour pancakes, oat flour cornbread, oat flour waffles, and now oat flour Blueberry scones sweetened with raw sugar(my favorite thus far!)

These were given 2 thumbs up by a set of parents, 4 of my sisters, and an enthusiastic 9-year-old brother. The remainder of the family has a fear of anything gluten-free so they have yet to try the scones! :) Of course, seeing these scones are gluten-free, they don’t quite have the exact texture of a true scone. The texture is more of a tea cake! :) So, without further ado, Wild Main Blueberry Oat Scones:

Seeing that we ran out of oat flour, I decided to grind my own


Original Recipe 8 large scones!


  • 3 cups Oat Flour
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  •   3/4 tsp salt
  •   12 tbs  butter, frozen
  • 1/2 cup dried blueberries (may be substituted for dried currants or raisins)
  • 3/4 cup sour cream
  •   2 large egg
  • 1 tsp vanilla
  • 1-2 tbs heavy cream


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix oat flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater(as pictured); use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
  3. In a small bowl, whisk sour cream, vanilla, and eggs until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with heavy cream and sprinkle with  1 tsp. raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 16 to 20 minutes. Cool for 10 minutes and serve warm or at room temperature.
  6. Enjoy! :)