Food allergies are thriving, in the form of both medical diagnoses and diet trends, turning something as innocent as the peanut butter sandwich into a downright villain. Peanut allergies alone have increased threefold since 1997. And just about everyone I meet has a shtick with gluten (FYI, I heart gluten). Many theories about causation are being tossed around, including (not surprisingly) the theory that these allergies are simply another manifestation of the Standard American Diet and the theory that our sanitation obsession is stunting our immune systems. Whatever the cause, these allergy-burdened folks need some tasty, whole food recipes to turn to.
While I adore my gluten and nuts, many just don’t share my sentiments- whether by choice or by obligation. That doesn’t mean they should be deprived of a super legit snack. These Sunflower Bars are simple- seeds, dates, gluten-free grains, and chocolate chips if you’re feeling spunky. They only contain 5 ingredients, no oven required. Whip them up and send ’em to school without fear or share this recipe with your gluten- and nut-free friends.
- 1 cup pitted dates
- 1 cup quinoa flakes or quick oats (be sure oats are labelled "Gluten Free" if needed)
- ½ cup sunflower butter
- ½ cup hulled sunflower seeds
- ¼ cup chocolate chips (allergen-free brand if needed)
- Blend dates in food processor until they turn into a paste.
- Add remaining ingredients and pulse until combined.
- Dump mixture into a 2 quart casserole dish and press very firmly in an even layer.
- Place casserole dish in the freezer for at least 15 minutes to allow bars to set. When firm slice into 12 bars.
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