going gluten free

Gluten Free Cinnamon Crispy Bars

Some kitchen Experiments actually succeed!

The quest at my house for a long time, has been how to add nutrition, and sometimes just plain enough calories, to a whole pack of different sensory-driven picky eaters.  Generally speaking, a success is when at least half of the family will eat it.  This one is amping up a traditional treat with Oats and Chia seeds to sneak a little nutrition into a lunchbox snack.   Disclaimer– I am not a great showman in the kitchen, or foodie-photographer.  But the recipe is great; so here we go!

SO Good!  Food tasters at my house say they taste like cinnamon rolls.  Tempted to frost them for special occasions.

They were good enough that snitching began before the bars were even cool enough to hold their shape, and they were eaten with a spoon…

So- I spotted these new flavors recently, and in my quest to move my family to gluten free, it looked like a great product to try out. (by the way- if you find another bran of gf cinnamon rice crispies, go for it)

Also, needed is rolled oats (regular or quick- I used regular) and Chia seed.  I have totally fallen in love with this little seed- the nutrition density is amazing. I am finding all sorts of places to sneak this into.

And also butter,

and about 1+1/3 bags of mini marshmallows.


Recipe

  • about 8 cups of “Cinnamon Pebbles” (full box)
  • 1 cup Cinnamon Chex, smashed to small pieces
  • 2 cups oats
  • 1/2 cup chia seeds
  • 1/2 stick of butter
  • 13 oz  (1+1/3 of the 10 oz bags) mini marshmallows.  (approximate- a little more, up to 1-1/2 bags is no big deal.)

Prep a 9″x 13″ cake pan by lining it with baker’s parchment (if you don’t have parchment, you can butter the pan with the other half of the stick of butter, but it makes for greasier lunch bars)

Put all the cereal and Oats and Chia seeds in a big mixing bowl, mix together and set aside.

in a large saucepan, on medium heat, melt the butter and the marshmallows stirring constantly (more or less, this is the directions on the back of the bag of  Kraft Marshmallows.)

Pour over the cereal and stir carefully with a sturdy spoon until the chia seeds are lifted from the bottom and mixed in with the rest of the cereal.  Dump into the prepared pan and flatten firmly (again, to avoid more butter, I use a silicon spatula to press with)

Cut pan into 3 long-wise rows and 8 short-wise rows. When fully cooled, bag each bar in a sandwich size ziplock bag, and it will stay fresh all week (if they last that long!)

ENJOY!

(ps- I am fully aware of the sugar content- remember, I am trying to get calories into my kids.  I am also aware of the corn syrup debates (aka-marshmallows) but I am choosing my battles.)

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Going gluten free log-in

Star-Date: it seems like forever… Our mission: to find a way to convince teen and young adult ASD kids that they need to buy into going gluten free for their own health and happiness.

Well- since the doc called a few days ago, I have been allowing the supplies of bread, chips and cereal to dwindle without replacing.  Telling the kids that we are official, with the oldest now dx’d to need to go gluten free, and several more suspiciously the same.  –So this morning I started awesome.  I made two batches of muffins from recipes I have been collecting.  Verdict, the Almond Poppy seed was awesome for the half of my family who loves the original- it tasted almost the same.  But the Banana-Bran was a thumbs-down.  and I managed to do a gf pasta salad for lunch- but by 2pm, everyone was hunting the house for bread or snacks.  I’m well aware of withdrawal issues- but I’m waaaaaay  too tired to pull off a sudden switch.  I just can’t do it all today.  So I ordered pizza.  I’ll try again next week.

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