(by Joel's Mom)
Liquid Ingredients:
1 Cup Brown Sugar
2/3 Cup Peanut Butter (creamy)
½ Cup Light Corn Syrup
½ Cup Margarine or butter, melted
2 tsp Vanilla
Combine in 3 qt pot. Heat through until blended.
Dry Ingredients:
3 Cups Gluten Free Oats
1 ½ Cups Chex (or Other Gluten Free cereal)
OR
If GF Oats are unavailable do 4 ½ Cups GF cereal
½ Cup Shredded Coconut
½ Cup Sunflower seeds
½ Cup Raisins or Craisins
2 Tb Ground Flax
2 Tb Sesame seeds
2 Tb Flax Seed
Combine dry ingredients. Stir into liquid ingredients. Stir well.
Add 1 Cup Chocolate Chips.
Press into greased jelly roll pan (about 11”x 15”).
Bake at 350 F for 15-22 minutes. (shorter time for Chewy, longer time for Crunchy) Edges will darken.
Let cool. Cut into squares and store in airtight container.
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