Going Gluten-Free with PB Granola Balls

No bake, gluten-free, super fast, super easy, and super healthy all in one!

Gluten-free... Not that I'm celiac, fortunately, but my series of stomach problems got me to eventually do an elimination diet a couple of months ago. Then exam came along and I just ate anything and everything. So new year, new start, right? I spoke to the dietician I saw once upon a time, actually, just once, upon a time last early summer. Anywho, she said by the way I described my elimination process, it seems like I may benefit from a gluten-free diet due to gluten sensitivity rather than a straight up break out in hives allergic reaction. And now, I figure, I should actually do this so I feel a little less awful. Not that I've been feeling awful, just a chronic ugh feeling, all day everyday. 

However! This does not mean I'll be doing ALL gluten-free recipes. I will still have gluten-containing products once in a while. I mean, who can resist a good old spongy, moist, not crumbly cupcake? And the cookies they have at school, and muffins, SO GOOD! 

Let's dive into the recipe! Since this is my second post of the weekend (I know it's Monday but I didn't have time to write last night due to 50 pages of biochemistry reading... this will be a recurring theme, the battle with biochemistry)

No bake granola balls! They were supposed to be granola bars. This is one of those failed recipes that still ended up turning out alright. Simply a change in shape of the food. Still very tasty, and good textures. The problem with the way we made this was not enough sticky ingredients. Instead of using gluten-free brown rice syrup like the recipe originally called for (or even honey), we used maple syrup. As much as it may be sticky on our fingers, it's not sticky enough to bind the ingredients together. For that reason, they were turned into balls. There was a second reason: the puffs. I feel they may be a tad big. I'm not sure. I will try this recipe again and modify and let you know. 

Below are 2 versions of the recipe: the one we used (I suggest don't follow that one if you want bars, or even balls that stick together), and the one I will use the next time I try it. Or maybe you try it and let me know how it goes!

Adapted from jeanetteshealthyliving.com: Gluten/Oat/Casein/Soy Free "Clif" Granola Bars

Need: 8 inch square pan --> lightly lightly grease

INGREDIENTS:

Peanut Butter Granola Balls-- the not so sticky together version:

1 1/4 cup brown rice puffs

1 cup quinoa/ crushed brown rice flakes

1 tbsp ground flax

1/2 cup dried fruit (cranberries, raisins, apricot, gogi berries, etc.)

1/2 cup unsweetened coconut

1/4 cup chopped almonds (or any nuts of your choice)

1/2 cup maple syrup

1 cup natural peanut butter --> we used 1/2 smooth and 1/2 crunchy

1 tsp vanilla

1 tbsp oil

Peanut Butter Granola Balls-- the perhaps improved version:

1 1/4 cup brown rice puffs --> roughly chopped

1 cup quinoa/ crushed brown rice flakes

1 tbsp ground flax

1/2 cup dried fruit (cranberries, raisins, apricot, gogi berries, etc.)

1/2 cup unsweetened coconut

1/4 cup chopped almonds (or any nuts of your choice)

2/3 cup honey

1 cup natural peanut butter --> we used 1/2 smooth and 1/2 crunchy

1 tsp vanilla

***Tried this improved version. IT WORKS! A bit sweeter because of the honey but it holds together quite well!

INSTRUCTIONS (same for both)

1. In a mixing bowl, dump in all the dry stuff.

2. In a microwavable bowl, scoop in the wet stuff and microwave until peanut butter is smooth and easily stirred.

3. Mix the wet into the dry. After a while, you got to use your hands!

4. Pour into prepared pan then compress the heck out of it, well until it's compacted. Use some parchment paper. My hands didn't get all sticky=P

5. Put in fridge for an hour or so.

6. Take it out and cut and enjoy! --> or in the case of the first recipe, we rolled them into balls, and ate as we rolled. 

Caught in the act!