No-Bake Allergen Friendly Snack Bars


No-Bake Allergen Friend Snack Bars
Always looking for healthy inspiration, I found this recipe on the Renegade Lunch Lady’s website (  Chef Ann Cooper has worked tirelessly to remove processed foods from our children’s schools and to replace those highly processed foods with nourishing foods.  The moment I saw this recipe I knew that it would make a great snack for my son (and husband).  Obviously there were some problems with this recipe from an allergen perspective, so as I do frequently, I tweaked the recipe.  Adding a bit more fiber, removing the nuts, and wheat germ, and using crispy seeds make this a truly healthy snack for children with allergies.  Best of all, this is a no bake recipe….how easy!
I am providing the recipe as written by the Renegade Lunch Lady for those who don’t have allergy issues and would like to give it a try in its unadulterated version.
1 ¼ cups chunky peanut butter
1 cup carob chips
½ cup wheat germ
1 cup coconut
2/3 cup walnut pieces
¼ cup sesame seeds
¼ cup sunflower seeds, unsalted
4 Tbsp butter
Cook butter, sunflower butter and carob chips in a saucepan until melted
Pour mixture over other ingredients and mix well with a spoon
Press into a 9×12 pan and chill in the refrigerator
Cut into 2×2 squares and keep in an airtight container in the Refrigerator for snacking.
This is my version, sans nuts, and grains.  Please note, I always soak and sprout my raw seeds and nuts to make them more digestible.  The Chia seeds do not require soaking or grinding in this recipe, and they are a healthful addition adding to the fiber content of these no-bake bars. 
The Grain Free, Nut Free Version
1 ¼ cups chunky or plain Sun Butter(Sunflower Butter)
1 cup carob chips
½ cup organic ground chia seeds (seeds can be left whole)
1 cup desiccated or shredded unsweetened organic coconut
¼ cup organic pumpkin seeds (raw/unsalted)
¼ cup organic sesame seeds
½ cup organic sunflower seeds, (raw/unsalted)
4 Tbsp unsalted pastured butter
Follow the directions above.  I used a pyrex (glass) 9×12, but some of the bars stuck just a bit.  A little butter or coconut oil in the 9×12 should prevent this from happening in the future.  Swap ingredients if you or your children are allergic to those listed in my recipe.  A little dried fruit could also be substituted for some of the seeds.  For those of you who do not like coconut, I assure you the unsweetened coconut does not impart a coconut flavor in these bars.  These bars once refrigerated hold up quite well and should make a great addition in a lunch box.  The snack bars were a hit with my family, I hope they will be with yours.
Recipes, Sweets and Treats

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