My husband and I recently both did a food sensitivity test through our new sponsor, Everlywell. You do a simple finger prick to find out what foods may be causing you unwanted symptoms. (See some of our results here.) One food that caught my eye was some dairy on my husband’s results. He has issues with eczema, and I’ve read many times how dairy can be a trigger.
So, today I’m sharing a new snack bar recipe that’s dairy-free, for anyone else who may want or need to avoid dairy in their life. I know there are lots of you out there!
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First though, a little more about food sensitivities in general (including an awesome deal down below!)…
How to Identify Food Sensitivities
Figuring out a food sensitivity that’s causing you unwanted symptoms can dramatically change your life. Until not long ago, it was either too difficult or too expensive to easily get answers. But, our partner EverlyWell now makes it simple to figure out which foods may be causing issues with their at-home kit. Using their results to create a specific game plan (i.e. which foods to eliminate) can be much easier than following a full elimination diet!
If you or someone you know has ever suffered from symptoms that could possibly be related to food sensitivities such as migraines, bloating, indigestion, eczema, acne, fatigue, or joint pain, this test could provide some helpful answers. What a great gift idea for anyone in your life who is suffering!
How EverlyWell Works
The process is very simple…
- Order the Food Sensitivity test online (see below for additional tests offered).
- Do a tiny prick test when the kit arrives (instructions are simple and included).
- Mail it back, and 96 different foods are tested, including gluten and dairy.
- Get your online results within 5 business days.
- Print your results to share with your doctor, if desired.
You can read more about our personal experience with EverlyWell here, and if you would like to try it for yourself (or get it for a loved one!), we have a deal for you!
Special Deal
—> 15% Off All EverlyWell Tests! <—
Use our code “100DAYS“
Homemade Snack Bars (Dairy-Free)
Now, back to that recipe! This is a homemade version of the bars that are gaining popularity with an egg white for binding. We made them an almond and apricot flavor. These are officially my oat-loving 8th grader’s new obsession!
Homemade Snack Bars (Dairy-Free)
Adapted from Cooking Light Magazine
Ingredients
- 2 cups rolled oats
- 1/2 cup raw sliced almonds
- 1/2 cup dried apricots , chopped (or use raisins)
- 1/3 cup peanut butter
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 egg white
Instructions
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Preheat oven to 350 degrees F. Line a square (8X8 or 9X9) baking dish with parchment paper.
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Combine the oats, almonds, and dried apricots in a large bowl.
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In a small pot over medium-low heat, mix together the peanut butter, honey, coconut oil, vanilla, and salt until smooth.
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Pour the peanut butter mixture over the oat mixture and stir to combine. Mix in the egg white.
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Press the mixture very firmly into the prepared baking dish. If it's not packed tightly the bars will crumble! Bake until it begins to turn golden brown around the edges, 20 to 25 minutes.
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Cool on a wire rack, then lift out of the baking dish with the parchment paper. Cool completely (to avoid crumbling) before cutting into squares. Store at room temp.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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What would you recommend instead of coconut oil. My husband is allergic to coconut. Thanks for your help.
I would try butter instead!
How long do these last at room temperature? Loved the recipe! Just didn’t eat them as quick as I made your lemon raspberry muffins in the same week.
I would recommend about a week. – Nicole
Thank you for the great recipe, Lisa! I made this snack bars yesterday and they turned out perfect! My family loved this.
Merry Christmas, Lisa! I wish you all the best!
I’m also wondering if there’s a way to make this nut-free!
You could try sunflower seed butter for the PB and either pepitas (pumpkin seeds) or sunflower seeds for the almonds. Let me know how it goes!
Hi! I love this…just wondering if there was a nut-free way I could make it. My kids’ school is nut-free but I would love to make these for their lunches if possible.
I used to make her granola with pepitas and sunflower seeds when my kids were in a nut-free class. I bet this would work with that sub as well?
You could try sunflower seed butter for the PB and either pepitas (pumpkin seeds) or sunflower seeds for the almonds. Let me know how it goes!
Could organic cane or coconut sugar be used instead of honey?Assuming honey is used as a sweetener in this recipe. Honey looses all nutrients when heated making it no different than sugar. Honey is not a “healthier alternative” for sweetener when used in recipes that requires it to be heated. Coconut sugar would be a better alternative sweetener choice over honey because coconut sugar does not loose nutrients when heated. I would even choose the organic cane sugar over honey if I did not have coconut sugar on hand, because again when you heat honey it kills all nutrients making it nothing more that sugar.
We try to avoid sugar as much as possible in the recipes. The honey is also there for binding. – Nicole
Nutrients aside, the chemical composition of honey lends it to being digested differently than sugar or coconut sugar, which is a reason why some people prefer it. Honey is made up of two discrete monosaccharides, table sugar and coconut sugar are both polysaccharides.
Do you think you could use a flax egg to make this Vegan? My daughter had food sensitivities!
I have not tried that with this recipe – not sure if it would hold it together enough or not. Let me know how it goes!
I tried it and it didn’t hold together. :( But it did make a delicious granola.
Could the recipe for snack bars be doubled and use a 13×9 pan?
Yes, go ahead and make more :) – Nicole