Harrison Farm

for now, the only thing we're growing on this farm is kids - not the goat variety

Gluten Free Yum Bars

Yum bars

This is an original.  And they’re good!  Good enough to serve to gluten eaters.

Here in Chile, while shopping at La Vega, I managed to happen upon a tiny health-foody booth.  They didn’t have a big selection at all, but they had some puffed quinoa I had never seen before.  It is quinoa “inflatada infusada con miel”.  That is, puffed quinoa infused with honey.  It tastes as sweet and crunchy as bad-for-you boxed cereal.    I decided to get a small amount, not sure how I would use it.

Months later (I’m slow) I had the idea of trying a granola bar.  After finding several different recipes, I came up with my own concoction, and have made it twice now.  Just thinking about them, I’m ready for more, but alas! my bananas are too green!

If you don’t have access to honey infused quinoa, just use regular puffed quinoa, or any other puffed grain (millet, rice, etc.)  You might want to increase the honey just a tad,  but really these are quite sweet.  I plan to cut back a bit on the amount of honey the next time I make them.  Hope you like them as much as we do.


4-1/2 cups old fashioned oats
3 cups puffed quinoa (infused with honey or not), rice, or millet
1-1/2 cups chopped nuts (walnuts, almonds, peanuts, etc.)
1-1/2 cups raisins
1 Tbsp vanilla
3/4 tsp salt
3 tsp cinnamon
3 mashed bananas
3 eggs, lightly beaten
3/4 cups melted butter
1 cup honey

Grease a 9x13" pan.  Preheat oven to 350 degrees.  Mix all ingredients.  Press into pan.  Bake for ~20 minutes.  (I'm really not sure about the temperature of my oven, so you'll want to watch it closely the first time.  They may need to cook longer.)



1 Comment

  1. Feliz Solsticio de invierno!!! 😀

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