Brooklyn Allergy Mom's Nut-Free Pumpkin Seed Bar

Brooklyn Allergy Mom’s Nut-Free Pumpkin Seed Bar

What happens when no one makes a nut-bar that you can have? You make your own!

We’re going to be doing some gluten-free, food allergy traveling this spring, so bringing small dense snacks is going to be as important as bringing our staples along with us. Here is a recipe for homemade larabars based on a recipe published by Renee Schettler Rossi. I changed it a bit to fit our allergies, tastes and just what was going on (or not) with the recipe in general and this is how I came up with the delicious mish-mash nut-free date bar.

What you’ll need – 1 9×5 inch loaf pan, cling wrap, parchment paper and any type of safe oil.

1 Cup packed dried cranberries (Craisins are safe for us)
1/4 cup packed, pitted soft whole dates
1 Cup Warm water (for soaking the dried fruit)
1 Cup raw pumpkin seeds
1 tsp Cinnamon
2 tablespoons brown rice syrup
2 tablespoons allergen-free chocolate chips
salt

Place dried fruit in the warm water and let sit for five minutes or until soft but not mushy.

Place pumpkin seeds in food processor and pulse on low until just smashed a bit. Add the cinnamon and salt.

Drain the dried fruit – toss the water – and dry the fruit with a paper towel, then add it along with the chocolate chips to the food processor.

Blend on low between 1 – 3 if you’re using a Vitamix until well blended, then add the brown rice syrup and blend more, pushing down with the tamper that comes with the Vitamix. If you are not using a Vitamix, you may have to start and stop for a bit until you reach a desired consistency.

Place the cling wrap in the bottom of the loaf pan, cover and coat lightly with oil.

Brooklyn Allergy Mom's Nut-Free Date Bar

Brooklyn Allergy Mom’s Nut-Free Date Bar

Remove the date mixture into the loaf pan pressing down as you go. Then finally, take parchment paper and place it on top, using your hands to make the date mixture even on the bottom of the loaf pan. Keep the parchment paper in place, and refrigerate for thirty minutes.

Removed your “nut-free bar” from the fridge, place on a cutting board and cut into 6 equal bars.

Wrap individually and keep in the fridge until you’re ready for your next adventure!

 

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