One of my wonderful customers called to let me know how much her family loved my mix and wanted to know if I had any recipes for snack bars that were not only gluten-free but nut-free and dairy-free. I set off to my kitchen and developed this recipe that everyone loves, even those without allergies! These keep really well and stay moist and still have a light crunch from the brown rice cereal.
3/4 c. Organic brown sugar, firmly packed
1/3 c. Spectrum shortening
2 T. Molasses
1 lg. Egg
1/2 t. Vanilla - I use Spice Islands
1 1/4 c. T.G.I.G.F! Mix
1 t. Baking soda
1 1/4 c. Erewhon Crispy Brown Rice Cereal
1/2 c. Enjoy Life chocolate chips
Preheat oven to 350 degrees. Lightly grease a 10" x 15" cookie sheet. In a large mixing bowl beat together the brown sugar and shortening until light and fluffy. Add molasses, egg and vanilla, mix well. Slowly add T.G.I.G.F! Mix along with baking soda mix on medium. Using a spoon stir in the brown rice cereal and chocolate chips. Press batter into greased cookie sheet using fingers. To prevent dough from sticking to fingers, wet them with warm water. Bake them 12-14 minutes in preheated 350 degree oven. The edges will brown before the center, be sure to not over cook. Allow bars to cool completely in pan before slicing.