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Granola Bars

All of the measurements are approximate since I have never written down
the recipe before, and usually measure everything by eye.

3 cups of any variation of dried fruit, chopped( I use apples, pears,
and peaches )

2 cups crushed nuts (I use almonds and pecans, + I throw in a hand full
of each nut whole to give it texture.)

1 cup coconut, macaroon cut ( I have found that the macaroon coconut
helps the granola hold together better.)

1 cup of your favorite cereal ( Pacific Grain's Nutty Rice work well for

me.)

1/4 cup sesame or flax seed

1 can concentrated fruit juice (I have tried apple, white grape, and
white

grape- pear. I like using the grape-pear juice most of all, the apple
gives it a tart, tangy taste to it.)

1/4 cup rice flower

Preheat oven to 275 degrees

Mix all of the dry ingredients, except for the rice flower, in a large
mixing bowl

In a small sauce pan add half of the concentrated juice and heat until
boiling on low heat.

Mix the other half of the juice in with the rice flour until smoothed

Add the rice flour and juice mix to the boiling juice in the sauce pan.
Mixing constantly until it turns to a thick goo.

Add this to the dry ingredients and mix thoroughly until everything is
wet.

Place on a well oiled cookie sheet and press down to about a 1/4 inch
thick (I usually use waxed paper so it doesn't stick to my hands.

Cook for about 1- 1 1/2 hours Start checking it about 45 min. when it
starts to just turn brown on top its done. Allow to cool before cutting

I then put them in my food dehydrator for 4 -6 hrs at 135 degrees, to
make them less sticky and for easier packing and they seem to hold
together for a longer period of time. But they are just as good when the
dehydrator is not used.

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Granola Bars

basically, you need dry ingredients and wet ingredients.For the dry

ingredients, I use big bags of GFpuffed cereal (rice, corn,and/or
millet),

dried GF cranberries (or other dried fruit), GF coconut,sesame seeds

and sunflower seeds (unhulled, unroasted, unsalted - I buythem in bulk

from the coop), flax seeds (ground or whole), and any nuts or other
dried

fruits I have around. I add spices like cinnamon, ginger,nutmeg, and

cloves (in the ratios for pumpkin pie or apple pie) and some salt.

For the wet ingredients, I got the bright idea one day that you can use

water for some of the oil (to make it less fatty but to still have

enough liquid to coat the cereal) so I did! I use 1/3 part water, 1/3
part

oil(canola, light olive oil, corn oil, sunflower oil, peanut oil, sesame


oil,or safflower oil or a blend of some of each), and 1/3 part "syrup" -
I

use combination of pure maple syrup (I buy in bulk at the coop and

chooseB-grade which tastes better - any know why?), GF molasses, and GF

rice syrup and even some brown sugar...heat the wet ingredients in a pan


to dissolve the sugar (if you used it) and to thin the

syrups/molasses...Then pour this mixture over the dry ingredients - this


part is MESSY and you need a BIG bowl, but the cereal will compress as
it's

moistened. Be patient and stir -s-l-o-w-l-y- with a large spoon until

evenly coated.Feel free to sample it at this point!Spread it on a couple
of

cookie sheets and bake it for a long time (couple of hours?) at about

275-300 degrees F. Check it every 30 minutes and stir it a bit so it can


all dry evenly, but not burn. I have left it in the oven (with it turned


off) for the day before or after it is mostly dry and restarted the
drying

process with the oven when I am back home to supervise it. It is quite

forgiving. The idea behind drying it out completely is to prevent it
from

growing mold - the more dry the better.

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Ice Cream Cones

2 egg whites
1/2 cup sugar
pinch of salt
1/4 tsp vanilla
1/4 tsp xanthan gum
1/4 cup cornstarch
1/4 cup potato starch
2 TB shortening
1-3 TB water
Mix egg whites until frothy. Mix in all other ingredients. Be sure no
lumps remain.
Pour approximately 1 1/2 TB batter into greased, hot pan. I use an
omelet pan. (or crepe pan) Swirl to distribute the batter over the
bottom of the pan.  The thinner the better. Cook until golden brown on
the bottom. Turn and cook until other side is golden brown.  This will
take several minutes on each side.

My personal note:   I found you had to form them into shape while hot
and a clothes pin worked well to pinch the bottom together while they
cool and so the ice cream wouldn't drip out.  I have thought of using my
waffle iron next time but haven't tried that yet. They taste good.  Good
luck.  nancy

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