Granola bars

from FoodAllergyKitchen Yahoo board

* 2 cups gluten-free oats
* 1/2 cup Dari-free powder (you could sub a multi-blend GF flour)
* 1/2 cup each sunflower and pumpkin seeds, lightly toasted
* 1/2 cup crisp rice cereal
* 1 cup puffed amaranth cereal
* 1/2 cup finely shredded unsweetened coconut, lightly toasted
* 1 teaspoon baking soda
* 1 teaspoon GF vanilla
* 2/3 cup Jungle shortening, softened
* 2/3 cup honey (or agave or Lyle's Golden Syrup, or a combo thereof)
* 2 cups Enjoy Life chocolate chips (or raisins, Craisins, nuts,
seeds, dried fruit - experiment!)

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Toast the
coconut, oats, seeds and cereal while the oven is preheating.
2. Line one 9x13 inch pan with parchment paper. You can lightly
grease the pan instead, but parchment paper makes the process easier
(comes out in one piece, no knife marks on your pan, easier to cut,
faster clean-up).
3. Soften shortening and liquid sweetener in the microwave for 30
seconds then cream together.
4. In a large mixing bowl combine all ingredients and stir until
thoroughly blended. Add the 2 cups assorted chocolate chips, raisins,
nuts, etc.
5. Firmly press mixture into the prepared pan (it's sticky, so I
use a piece of parchment paper between the bars and my hands) .
6. Bake at 325 degrees F (165 degrees C) for 18 to 20 minutes or
until golden brown. Let bars cool completely in pan before slicing
into bars.