It’s time for my July Secret Recipe Club post and reveal! I have a little thing to tell you—it “secretly” bugs me when the last (or one of the last few) post someone did on their blog is what someone picks for their reveal. That said, here I am, posting one of the last things on my Secret Recipe assignment. I AM happy to see that she has since posted a few more things, so it’s not the very last thing. It just always makes me think that someone didn’t take the time to look throughout the blog to decide what to make. Blah, blah, I know, silly me. Then I saw Sarah at The Pajama Chef recently post these granola bars made with coconut oil (EASY to make gluten free) after I already made something else (the Cinnamon Sugar Apple Cake) and decided I had to make them, too. So you’re getting a twofer again, which I’m sure you don’t mind and I am SO happy to have found TWO recipes that I love!
I really don’t know which one I liked better, the granola bars or the cake. I’m posting the granola bars first because I made them a little healthier (although both are gluten free) so I feel a little better about that. ; ) I LOVE how chewy the granola bars are and that they are not baked—no turning on the oven in this hot, summer sun for these! I used gluten free oats, organic brown rice crisp cereal, raw honey and coconut sugar instead of brown sugar. Yep, these are health food. I love the caramel-flavor from the honey and coconut sugar. Actually, I love the chewy texture it gave to these bars as well!
Gluten Free Chewy Coconut Oil Granola Bars (Refined Sugar Free), by Katrina, Baking and Boys! (Adapted from Sarah at The Pajama Chef)
2 1/2 cups (75 grams) organic brown rice crisp cereal
1 3/4 cups (140 grams) gluten free rolled oats
1/4 cup flaxseed meal
1/4 cups chopped pecans
1/4 cup sunflower seeds
1/4 teaspoon salt
1/2 cup (168 grams) raw honey
1/2 cup (80 grams) organic coconut palm sugar
1/3 cup (80 grams) organic coconut oil
1/3 cup (96 grams) organic natural creamy peanut butter
1 teaspoon vanilla extract
1/3 cup (about 3 ounces) Enjoy Life mini chocolate chips
Line a 9x13 inch baking pan with nonstick foil. Put the rice cereal, oats, flax, pecans, sunflower seeds and salt in a large bowl. Put the honey and coconut sugar in a small saucepan. Bring to a boil over medium-low head. Boil for 1 minute. Remove from heat and whisk in the coconut oil and peanut butter until well combined. Whisk in the vanilla. Pour the wet mixture over the dry ingredients and stir to coat everything evenly. Press into the prepared pan. Sprinkle the chocolate chips over the top, then put waxed paper or parchment paper over the top and press it down evenly. Leave the paper on as a cover and refrigerate for 2 hours. Remove from pan and cut into bars on a cutting board. Store in an airtight container (for up to 3-5 days) or keep refrigerated or freeze some for later (individually wrapped in an airtight container).
These are so good! But like I mentioned, I’d already made a cake from Sarah’s blog that I was going to share. So here you go. Another delicious recipe.
Sarah’s recipe for the Cinnamon Sugar Apple Cake is delicious, I’m sure, but so I could have some, I made it gluten free. Since I wasn’t sure how it would turn out, I halved her recipe and made the cake in an 8x8 inch pan. Delicious! I wish I wouldn’t have halved it except that I would have eaten a whole cake (not all in one sitting, but still). I didn’t feel nearly as guilty knowing I ate an 8x8 inch cake over a number of days rather than a 9x13, but this cake would be great for company. Dare I say, it would even be a great breakfast/coffee cake. I MIGHT have eaten some for breakfast one day. It was great for on-the-go, which I was one day after I’d made it, instead of making my usual oatmeal or smoothie. Check out Sarah’s recipe on the link above! Here’s my gluten free, coconut oil version.
Cinnamon Sugar Apple Cake, Gluten Free, by Katrina, Baking and Boys!
3/4 cup organic brown cane sugar
3 tablespoons coconut oil
1/2 an egg (2 tablespoons after whisking, 28 grams)
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cup gluten free flour blend (I used Premium Gold ancient grains blend, found at Costco)
3/4 cup apples, peeled and chopped (1 small-medium apple), I used Red Delicious because that’s what I had
Cinnamon Sugar Topping:
1/4 cup organic cane sugar
heaping 1/2 teaspoon ground cinnamon
1/2 tablespoon coconut oil
1/4 cup walnuts, chopped
Preheat oven to 325 degrees F. Brush coconut oil in an 8x8 inch baking pan (I often just use my fingers). In a large bowl, combine the brown sugar, oil, egg, buttermilk and vanilla. Whisk together well. Stir in the baking soda, salt and gluten free flour. Add the chopped apples and fold in with a spatula. Pour batter into the prepared pan and spread evenly. In a small bowl, combine the sugar, cinnamon and coconut oil. Mix together with a fork until all the mixture is like wet sand. Stir in the chopped walnuts. Sprinkle evenly over cake. Bake for 20-30 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
I really loved this cake. I will say, it was a little sweet for me. I think it’s just because I’m not used to sugar being sprinkled on something anymore. Next time, I think I’ll use only about half as much topping and I might even try coconut sugar, which has a lower glycemic index and is unrefined. While I like to make myself think organic and cane sugar is unrefined, I know it’s not and is still basically refined. So every now and then I use it, but not very often.
I think this cake worked so well making it gluten free that I’m going to try it with blueberries instead of apple—ASAP! Doesn’t that sound good? Yeah, that will be happening by tomorrow! Thanks for the great recipes and blog, Sarah! Check out her blog, The Pajama Chef, for more deliciousness!