Two gluten-free granola bar recipes ~ Cheap Hotels and The Travelling

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In addition to the fig, pecan, and flax crackers I made for my Mother's Day care package, I also sent two kinds of granola bars. I found two recipes that sounded fantastic and couldn't decide between them, so I went overboard as usual. Luckily granola bars fare well in the freezer, so none of them went to waste. Both have relatively little refined sugar and are gluten-free, and I thought both were delicious. Unfortunately the cocoa and orange variety (on the bottom in the picture, if you can actually tell them apart) had too much liquid and didn't stay together very well at all (I pieced one together for the picture). I loved the combination of chocolate and orange, though, and I think the problem could be remedied simply by reducing the amount of orange juice. The fig, raisin, and walnut ones were fabulous, too, and these held together well. So, here are both recipes. I recommend going overboard and trying both. What do you have to lose?

Cocoa and orange granola bars (adapted from Anja's Food 4 Thought)
(Printable version)

1 1/2 cups rolled oats
1/2 cup chopped walnuts
1/4 tsp salt
1 tsp cinnamon
1 Tbsp cocoa powder
zest of one orange
3/4 cup dried fruit (I used half apricots and half currants)
1 1/4 cup orange juice (I would start with 3/4 cup and add more if necessary)
2 Tbsp honey

Combine oats, walnuts, salt, cinnamon, cocoa powder, zest, and dried fruit in a large bowl. In a separate bowl, stir together orange juice and honey. Pour the orange juice mixture into the dry ingredients and stir well. Let this sit for 15 min, and then add more orange juice if the mixture isn't sticking together. Spread this out on a parchment-lined baking sheet so that it's about 1/2" thick, and bake at 350 for 25 min. Then let cool and cut into bars. Wrap individually and freeze for long-term storage. Makes 20 bars.

Fig, raisin, and walnut granola bars (adapted from Simply Sugar & Gluten-free)
(Printable version)

2 cups rolled oats
2 Tbsp flax meal
6 Tbsp teff flour
1 cup chopped walnuts
1/2 cup dried figs, chopped
1/2 cup raisins
1 tsp cinnamon
1/4 tsp ground ginger
1/3 cup agave nectar or honey
2 eggs, beaten
water if necessary

Combine oats, flax meal, teff flour, walnuts, figs, raisins, cinnamon, and ginger in a large bowl. In a separate bowl, stir together agave nectar and eggs. Pour the agave mixture into the dry ingredients and stir well. If you need to moisten the mixture so that everything sticks together, add water a tablespoon at a time. Spread the mixture out on a parchment-lined baking sheet so that it's about 1/2" thick, and bake at 350 for about 20 min. Then let cool and cut into bars. Wrap individually and freeze for long-term storage. Makes 20 bars.