Gluten Free Toffee Bars

photo from wheatfreemom.com

Here's another winner from Wheat Free Mom. I would not use nuts, but seeds instead. I would omit the almonds, use earth's balance or grapeseed oil instead of the butter and rice milk for the cow's milk. These sound perfect for a road trip!

Recipe: Gluten Free Toffee Bars

2 cups gluten free rolled oats
1/2 cup Cup4Cup gluten free flour
3/4 cup nuts or seeds (peanuts, sunflower seeds, pumpkin seeds, pecans, etc.- I would avoid nuts and peanuts)
1/2 cup raisins (cranberries, goji berries, dried blueberries or cherries)
1/2 cup unsweetened coconut
1/2 cup sliced almonds (I would omit these)
1/2 cup milk (I would use rice milk or coconut)
3/4 cup butter (I would use earth's balance or grapeseed oil)
1/4 tsp salt
1/2 tsp gluten free vanilla

Preheat oven to 350 degrees.

Line a 9×13 pan with parchment paper.

In a small saucepan on medium-high heat add the milk, butter and salt.

Heat to boiling, stirring occasionally.

Boil for 5 minutes.

In a medium bowl combine your nuts/seeds combo, raisins, coconut, gluten free flour, rolled oats and almonds.

Stir.

Pour in the hot mixture and stir.

Spread mixture evenly into the lined pan.

Bake for 25 minutes until lightly brown.

Let cool and then slice.

Store in refrigerator.