Home » BLOG » Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

I’m still working on making safe snacks for myself that I can stock up and then just grab when I need them.  Yesterday I decided to make some “granola” bars.  Although oats are technically gluten free I haven’t tolerated them for years now.  So I have to come up with other ways to make granola.

My grains for yesterday were teff and rice.  I used a combination of the two to make a very simple, very tasty treat!  They got approval from every family member.  And that says a lot from some picky eaters and texturally challenged pallets.

These come together in minutes and fit the bill for a filling, healthy snack.  Exactly what I need.  I actually ended up eating about four of them yesterday 😛  They were my carb/grain for the day…I didn’t feel like doing any other baking.

These are fine at room temp.  But they hold together better if they are refrigerated.  And you can make a big batch and freeze them.  These are gluten free, egg free, dairy free, nut free, oat free and vegan)

**I just made a soaked batch of these bars.  They taste great!!  And I’m sure they will be easier on my tummy.  I’ve updated the recipe so you can try them either way.

Teff and Rice “Granola” Bars
makes 10 bars

1 cup teff flour
1 cup rice flour (I use white rice because it is easier to digest)
1/4 cup + 2 Tbsp. coconut oil
1/4 cup + 2 Tbsp. honey
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup dried fruit (I used blueberries and cranberries)
1/3 cup mini chocolate chips

Heat oven to 350 degrees F.  Grease a 9″ square baking pan.

Heat coconut oil and honey in a pan over low heat until both are melted.

Mix the teff, rice, salt, baking soda, cream of tartar, dried fruit and chocolate chips.  Pour oil/honey mixture over top and stir until combined.

Spread the mixture into the prepared pan.  Bake about 20 minutes.  Let the bars cool for 15 minutes.  Cut into bars.  Gently transfer the bars from the pan to a plate.  Refrigerate until ready to eat.

Store them in a sealed container in the refrigerator or freezer.

**To make soaked granola bars:

Melt 1/4 cup of coconut oil.  Combine the teff flour, rice flour, coconut oil and 2 Tbsp. lemon juice + enough water to equal 1/2 cup.  Cover and let soak 7 – 24 hours.

Heat oven to 350 degrees F.  Grease a 9″ square baking pan.

Heat 2 Tbsp. coconut oil, 1/4 cup + 1 Tbsp. honey in a pan over low heat until liquid.

Add 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, 1/3 cup dried fruit and 1/3 cup mini chocolate chips to the soaked flour.  Mix.  Pour the honey/oil over top and mix well.

Spread the mixture into the prepared pan.  Bake 20-25 minutes.  Let the bars cool for 15 minutes.  Cut into bars.  Gently transfer the bars from the pan to a plate.  Refrigerate until ready to eat.

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