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Vegan, Gluten-Free, No Bake Bars

Vegan, Gluten-Free, No Bake Bars

By Geoff Robison | In Recipes | on November 1, 2017
New Mama Glo Bars (lactation-friendly, nut-free)
Yields 12
These vegan, gluten-free, no bake bars are also nut-free, refined sugar-free and soy-free. Not only are they healthy but they great for new mom's.
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Prep Time
15 hr
Prep Time
15 hr
183 calories
22 g
0 g
9 g
5 g
2 g
41 g
53 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 183
Calories from Fat 79
% Daily Value *
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 22g
Dietary Fiber 4g
Sugars 4g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dry ingredients
  1. 1 1/2 cups gluten-free rolled oats
  2. 3/4 cup gluten-free rice crisp cereal
  3. 1/4 cup white sesame seeds*
  4. 1/4 cup pepita seeds*
  5. 1/4 cup ground flaxseed
  6. 1/3 cup dried cranberries or dried cherries**
  7. 2 tablespoons unsweetened dried shredded coconut
  8. 1/2 teaspoon cinnamon
  9. 1/4 teaspoon pink Himalayan salt or fine sea salt
For the wet ingredients
  1. 1/2 cup brown rice syrup***
  2. 1 tablespoon pure maple syrup
  3. 1/4 cup unsweetened sunflower seed butter****
  4. 1/2 tablespoon coconut oil
  5. 1 teaspoon pure vanilla extract
  1. Line a 9-inch square pan with a piece of parchment paper. I like to leave some overhang so the bars are easy to lift out after freezing.
  2. In a large bowl, stir together the dry ingredients (oats, cereal, sesame seeds, pepita seeds, ground flaxseed, dried fruit, coconut, cinnamon, and salt).
  3. Add the brown rice syrup into a small pot over low heat. Stir in the maple syrup, sunflower seed butter, and coconut oil until combined. When the mixture is warm and runny remove from heat. Stir in the vanilla.
  4. Immediately pour the brown rice syrup mixture over the dry ingredients (I use a spatula to scoop every last drop!) and with a large metal spoon, stir until the oats are fully coated in the syrup mixture. This can take some elbow grease, but we don’t want any dry patches, so mix well.
  5. Scoop the mixture into the prepared pan and spread out evenly. I like to lightly wet my hands and use them to spread the mixture out. Grab a small pastry roller if you have one, and roll the mixture until even and smooth. Or, simply press down firmly with your hands—the more you pack down the mixture the better the bars hold together. Using your fingertips, press the mixture downward along the edges to create straight edges.
  6. Place the pan in the freezer, uncovered, for about 10 to 15 minutes until the bars firm up enough to slice. Remove the slab and place on a cutting board. With a pizza slicer, slice the bars into 12 equal bars.
  7. Wrap each bar separately in plastic wrap. Store in the fridge for up to 1 week, or freeze the wrapped bars in a freezer-safe zip bag for 4 to 6 weeks. The bars will firm up when chilled. You can let them sit at room temperature for 5–10 minutes before enjoying, if desired.
  1. * These bars are great with toasted sesame and pepita seeds, as well as raw.
  2. ** To make the bars look extra colorful, like in the photo, scatter the dried cranberries on top (along with a handful of pepitas) before pressing the mixture into the pan.
  3. *** There are no substitutes for brown rice syrup unfortunately. I've tested all different liquid sweeteners and nothing else binds the bars enough.
  4. **** Organic Sunbutter (smooth) is my go-to store-bought brand. Make sure it's silky smooth and not dry and hard.
Adapted from Oh She Glows
Adapted from Oh She Glows
Custom Kinetics http://customkinetics.com/

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