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Gluten Free Crunchy Chocolate Peanut Bars

Updated on October 12, 2014
BlossomSB profile image

Bronwen is interested in food, diet and creating recipes, as she has prepared family meals and organised church and home functions.

The Cooked Mixture
The Cooked Mixture | Source

It's Crunchy!

If you're like me, then you'll love these bars as they're so crunchy. The Ancient Grains keep their crunch even when cooked and the coffee sugar crystals just add to it as they retain their crunch, too. Most of the sweetness in the bars comes from honey.

If you are concerned about adding the sugar, leave it out. The bars will still be crunchy without it.

Gluten Free is Good!

Whether you need to eat gluten free or not, it's good and a healthy alternative. It's being found more and more that gluten can cause harmful effects and that many people are sensitive to gluten, not just those with celiac disease, although numbers are growing, and many people with it have not been diagnosed.

  • For some people, eating food with gluten can lead to a variety of problems in the digestive system, including anaemia, fatigue, nutrient deficiencies and even a risk of early death.
  • Symptoms include bloating, stomach pain, joint pain, diarrhoea, irritable bowel syndrome, inflammation of the intestine and even degeneration of the lining of the intestine. It is also linked with brain disorders and damage to the cerebellum.
  • However, these symptoms are often unnoticed and the only way to find out if you are sensitive to gluten is to remove it from your diet for about three weeks and then re-introduce it again to see if there is a difference.
  • Changing to a gluten free diet has also been found to be beneficial for those suffering from epilepsy, schizophrenia, autism and autoimmune diseases.

Gluten is found in grains that we have normally eaten: wheat, rye, barley, and even spelt. Some authorities say that these grains are as addictive as sugar and can cause cravings that are difficult to control.


The Ingredients
The Ingredients | Source

Quick to Make

Prep time: 15 min
Cook time: 3 min
Ready in: 18 min
Yields: One dozen large bars or 16 smaller ones.
  • 100g Plain Flour, Gluten Free
  • 1¼ cups Freedom Ancient Grains, slightly crushed
  • ¾ cup Chocolate Chips
  • ½ cup Coffee Sugar Crystals
  • ¼ teaspoon Salt
  • 50g Butter, unsalted
  • 150g Peanut Butter, Smooth
  • 50g Tahini
  • 150g Honey
  • 1 Egg
  • 1 teaspoon Vanilla Essence
  • 50g Glacé Cherries
  1. With parchment paper, line a microwave friendly dish that is wide and has sides.
  2. Mix together all the dry ingredients in a largish bowl.
  3. Place the butter, peanut butter, tahini and honey in a microwave friendly bowl and microwave in 30 second increments, stirring in between until all are melted and mixed together. Cool slightly.
  4. Add the vanilla and egg to the liquid ingredients and mix in well.
  5. Pour the liquid over the dry ingredients and mix together well, then fold in the glacé cherries.
  6. Spoon the mixture into the lined microwave dish and smooth it towards the outsides of the dish. Place in the microwave oven.
  7. Cook on high for 3 minutes. Test to make sure it is cooked.
  8. Cut into bars and leave to cool for a couple of minutes. Turn out onto cake rack to cool.
The Liquid Ingredients
The Liquid Ingredients | Source

Adding the Liquid Ingredients

One of the advantages of this recipe is that it is quick to make. If you are already on a gluten free diet, you will have most of the ingredients in your larder already.

Some hints for mixing the liquid ingredients:

  • Although most of the ingredients melt quite quickly in the microwave oven, if they get too warm, make sure it is cooled before adding the egg or it will cook!
  • You can lightly beat the egg before adding it, but if you're in a hurry, just mixing it in works well.

Pour Liquid Over Dry Ingredients
Pour Liquid Over Dry Ingredients | Source

Rate this Recipe

5 stars from 4 ratings of Gluten Free Crunchy Chocolate Peanut Bars

Blending the Liquid and Dry Ingredients

While they are a little warm, the liquid ingredients are easy to blend in with the dry ingredients. It's best to be sure they are mixed before folding in the cherries, to ensure that they are not broken up as they are a delicious surprise when eating the bar later.

Finishing Off the Crunchy Bars

When the bars are cooked, it's best to cut them while they are soft before they cool. If this is done carefully, they do not crumble - but if they do, the crumbs are a bonus for the cook as they can be cleaned up as a snack!

Once the bars are cool, they can be stored in an airtight container. I usually put mine in the fridge - if they make it that far, but they can be 'finished off' before they get there as they really taste good. If they make it to the fridge and I'm very frugal, they may last a week. They're just right for a snack with a warm drink or for the lunchbox, too.

The Crunchy Bars
The Crunchy Bars | Source

© 2014 Bronwen Scott-Branagan

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    • Frank Atanacio profile image

      Frank Atanacio 2 years ago from Shelton

      wow ready in 18 minutes.. i can do that.. gave it five stars!!!!!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Frank Atanacio: Thank you so much Frank. I hope they work well for you and thanks for the five stars, too. I ate another one after tea, so I don't think they're going to last very long!

    • profile image

      Janice Horner 2 years ago

      Love these recipes. I am coeliac, so this is of interest to me. Deserves 5 stars.

    • CrisSp profile image

      CrisSp 2 years ago from Sky Is The Limit Adventure

      Anything quick to make plus gluten free is surely a winner! Absolutely bookmarking this and of course, sharing the goodness.

      5 stars!

    • Faith Reaper profile image

      Faith Reaper 2 years ago from southern USA

      Yummy, Blossom! Five stars for sure. Your added useful information about gluten free is very informative. I may need to switch up my diet and my husband's too, as we are having some of these problems and it has not dawned on me until I read your insightful hub here.

      Up +++ tweeting and pinning

      God bless.

    • shraddhachawla profile image

      Metreye 2 years ago

      Great recipe. Its really tempting !!

      Voted Up !

    • chef-de-jour profile image

      Andrew Spacey 2 years ago from Near Huddersfield, West Yorkshire,UK

      Quick and healthy, plus loaded with chocolate - my kind of snack. Gluten free flour is a good idea, many more people are gluten intolerant so recipes like this one can only be helpful.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Janice Horner: So glad that you like it - hope it works well for you, I know what those pains in the tummy are like! Thank you for your comments.

      CrisSp: Thank you! I'm doing well with those stars! I might need to celebrate by visiting the refrigerator again!

      Faith Reaper: Oh, that is lovely if this can be helpful. I spent so many years battling flatulence and nasty pains in the tummy. The doctors just pronounced it colic! It's great that things medical really do advance.

      shraddhachawla: Thank you. I hope you make it and enjoy.

      chef-de-jour: I love chocolate, too, especially the dark kind. I'm wondering how ever I managed before I found gluten free flour. I hope it is helpful.

    • Hezekiah profile image

      Hezekiah 2 years ago from Japan

      These look rather delicious, thank you very much for sharing.

    • manatita44 profile image

      manatita44 2 years ago from london

      A loving Hub. I need to cook more let alone indulge in wholesome recipes. One day, Perhaps. Who knows? Cool crunchy bars.

    • always exploring profile image

      Ruby Jean Fuller 2 years ago from Southern Illinois

      Blossom, your crunchy bars look delicious. Cherries and chocolate makes a wonderful combination. I will make these. Thank's for sharing.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Hezekiah: Thank you, it's fun to share.

      manatita44: The crunch is what I like best, but they do taste good, too.

      always exploring: Thank you for your comments. I hope they work well for you and that you enjoy them.

    • teaches12345 profile image

      Dianna Mendez 2 years ago

      This looks like a very tasty dessert bar. I can't think of anything better than blending chocolate and peanut butter for a treat. I am trying to eat more gluten-free foods so this recipe is one I will enjoy.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      teaches12345: It is tasty. I gave some to a friend today and she loves them and is so pleased that it's gluten free as well. Thank you for your comment.

    • ubrish profile image

      ubrish ali 2 years ago from Pakistan(Asia)

      Wow chocolate plus peanut recipe ......I am crazy about both of them especially in winter season .so i will definitely try it.

    • aviannovice profile image

      Deb Hirt 2 years ago from Stillwater, OK

      I could definitely do well with these.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      ubrish: Thank you. Hope they work well for you - I love them.

      aviannovice: I do! Thanks for your comment.

    • Eiddwen profile image

      Eiddwen 2 years ago from Wales

      Mmm this one I have to try Blossom and thank you for sharing.

      Eddy.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Eiddwen: Hi, Eddy. It's so great to have my emails working again and to catch up with good HubFriends like you. Thank you for your comment.

    • Marie Flint profile image

      Marie Flint 2 years ago from Jacksonville, Florida USA

      These look great, Blossom! I'd still have to make a few adaptations, though--eggless and probably stevia instead of sugar. I think TVP (textured vegetable protein) would work as a substitute for the grains. I just got some cocoa, too (wanted carob, but wasn't on the store shelf), so this gives me another option for things to make.

      Thank you for sharing!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Marie Flint: I'm so glad this recipe is helpful. It's amazing how many variations we can make so that it suits our diet. Thank you for your comments and I hope yours work well.

    • pstraubie48 profile image

      Patricia Scott 23 months ago from sunny Florida

      This sounds like a recipe I would enjoy. I am not gluten intolerant but often prepare gluten free dishes as my daughter is.

      I like the simplicity of this and the flavors sound yummy.

      thanks for sharing.

      Voted up ++++ shared g+ and tweeted

      Angels are on the way to you ps

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 23 months ago from Victoria, Australia

      pstraubie48: It is yummy! Thank you so much for your comments and all those votes. Bless you.

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