Saturday, December 4, 2010

Gluten Free Emergency Bars

Several of my family members have Gluten/Wheat allergies or sensitivities. I came up with this recipe if in the event of an emergency we will not have to add severe gastric upset and diarrhea to the list! This recipe will not last as long as many survival bars, so change it out every 6 months.

2 cup almond Flour (This can be made in your food processor by pulsing almonds until they become mealy in texture)
½ cup flax seeds
½ cup dried, shredded coconut
½ cup almond butter(This can be made in your food processor by pulsing your almonds until they make a butter like consistency)
1 teaspoon sea salt
 2/3 cup coconut oil
3 tablespoons honey
1/2 cup sugar
1 tablespoon vanilla
3 drops rosemary essential oil (this acts as a preservative and is very important!)
2 EmergenC packets (this adds needed nutrients pick a flavor that goes well with coconut, Lemon or Berry works well)
1 1000 MG Vitamin C (Use the gel capsules the tablets do not mix well)
*Optional You may add chopped dried fruit

Place almond flour, flax, shredded coconut, almond butter, salt, rosemary, EmergenC, and Vitamin C in a food processor
Pulse briefly, about 10 seconds,
In small pan melt coconut oil, not to hot just till it gets where you cans stir it.
Stir Honey, sugar, and vanilla into oil.
Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press mixture into an 8×8 glass baking dish, you want to press this as firmly as you can get it. I even use a clean brick covered in tin foil to do this.
Chill in refrigerator for 1 hour, until mixture hardens
Remove from refrigerator, cut into bars and seal with a vacuum sealer.

This recipe makes enough for 4 emergency bars. You would eat one each meal.

Pictures and calorie info to come!

1 comment:

  1. Thank you this recipe, now I have to see if I can find almond flour and butter in my area. Not always so easy lol.