Birdie Bars Gluten Free Recipes

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BIRDIE BARS (GLUTEN-FREE)



Birdie Bars (Gluten-Free) image

Diabetic-friendly, gluten-free snack that is transportable. You can use a combination of any nuts and seeds you like. For a liquid sweetener, I used coconut palm syrup, but you could also use other low-GI sweeteners, such as Jerusalem artichoke syrup or yacon syrup.

Provided by InnerHarmonyNutriti

Categories     Free Of...

Time 20m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup raw white sesame seeds
1/2 cup raw sunflower seeds
1/4 cup unsweetened flaked coconut
1/4 cup raw almonds, chopped
1/4 cup raw pumpkin seeds
1/2 cup nut butter or 1/2 cup seed butter
1/3 cup liquid sweetener
1/4 cup dried cranberries
1/4 cup chia seeds
1/2 teaspoon salt

Steps:

  • Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly.
  • In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture.
  • Add the last 3 ingredients and mix well.
  • Press the mixture into an 8 x 8 square pan and cool at room temperature.
  • Infuse love and cut into the size you prefer. Store in a sealed container.

Nutrition Facts : Calories 219.5, Fat 17.2, SaturatedFat 3.3, Sodium 145.8, Carbohydrate 12.9, Fiber 3.7, Sugar 5.8, Protein 6.7

GLUTEN-FREE BROWNIE BARS



Gluten-Free Brownie Bars image

I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. -Linda Speranza, Buckeye, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1 cup almond butter
1/2 cup agave nectar
1 large egg, room temperature
1/2 teaspoon salt
1/2 teaspoon baking powder
1 package (10 ounces) dairy-free semisweet chocolate chips
1 cup chopped walnuts, lightly toasted

Steps:

  • Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 266 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 6g protein.

AMAZING GLUTEN-FREE LAYER BARS



Amazing Gluten-Free Layer Bars image

A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.

Provided by Kate

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 30

Number Of Ingredients 6

7 ounces sweetened flaked coconut, divided
1 cup butterscotch chips
6 ounces semisweet chocolate chips
8 ounces unsalted peanuts
½ cup sliced almonds
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
  • Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
  • Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 19.7 g, Cholesterol 4.4 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 42.6 mg, Sugar 16.6 g

CHICKEN DIVAN GLUTEN FREE



Chicken Divan Gluten Free image

Courtesy of the Hillbilly Housewife. We used arrowroot starch instead of flour to make it gluten friendly. I also added some sage and rosemary and it was quite good. Adapted slightly.

Provided by WI Cheesehead

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/8 cup butter
1/8 cup coconut oil (or all butter)
1 onion, chopped
1 garlic clove, minced
1/3 cup arrowroot or 1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
2 -3 cups leftover cooked chicken, chopped
1 teaspoon salt
1/4 teaspoon pepper
sage, to taste
rosemary, to taste
1/8 cup white wine
1 lb cooked broccoli
1/2-1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 400°.
  • Melt the butter and coconut oil in a large saucepan and add onion and garlic; saute until the onions are tender and fragrant.
  • Stir in arrowroot powder (or flour) until it is absorbed by the fat and clinging to the vegetables.
  • Gradually add the chicken broth and milk. Cook and stir until the mixture boils, boiling for another minute.
  • Stir in the white wine, chicken and seasonings; cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
  • Arrange the broccoli in a well oiled 9x13-inch baking pan. Pour the chicken mixture over the broccoli.
  • Sprinkle the cheese over the mixture and bake for about 20 minutes.
  • Serve with gluten free bread or noodles.

(GLUTEN FREE) MAGIC COOKIE BARS



(Gluten Free) Magic Cookie Bars image

I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!

Provided by Jewels

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h55m

Yield 20

Number Of Ingredients 9

2 cups white sugar
2 large eggs
2 cups peanut butter
¾ cup semisweet chocolate chips
¾ cup dark chocolate chips
½ cup chopped raw pecans
½ cup chopped raw almonds
1 cup flaked coconut
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
  • Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
  • Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
  • Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
  • Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
  • Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g

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