Allergy Vegan Friendly Bar Recipes for Tasty Snacks

Finding delicious, allergy-friendly vegan bar recipes can sometimes feel like a challenge, especially when you need to avoid common allergens like nuts, gluten, soy, and dairy. But worry no more!

These allergy vegan friendly bar recipes are designed to be safe, scrumptious, and super easy to make. Whether you’re packing snacks for school, work, or an on-the-go energy boost, these bars provide the perfect combination of wholesome ingredients that everyone can enjoy.

In this post, I’ll share several variations that cater to a range of allergies while keeping the bars moist, chewy, and flavorful. From seed-based bars to naturally sweetened oat options, these bars are crafted to bring joy and nourishment without compromise.

Plus, you’ll find tips to customize them to your liking and keep your pantry well-stocked with allergy-safe staples.

Why You’ll Love This Recipe

Allergy-friendly: These bars avoid the top allergens such as nuts, gluten, soy, and dairy, making them safe for many dietary restrictions.

Vegan and wholesome: They are made with plant-based ingredients and natural sweeteners, so you get a healthy snack without artificial additives.

Easy to make: No complicated techniques or obscure ingredients – just simple mixing, pressing, and baking or chilling.

Versatile and customizable: Swap out seeds, dried fruits, or sweeteners to suit your taste or what you have on hand.

Ingredients

• 2 cups gluten-free rolled oats
• 1/2 cup pumpkin seeds (pepitas)
• 1/2 cup sunflower seeds
• 1/2 cup dried cranberries or raisins (unsweetened)
• 1/4 cup ground flaxseed (for binding)
• 1/4 cup sunflower seed butter (or other allergy-safe seed butter)
• 1/3 cup pure maple syrup or brown rice syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Baking pan (8×8 inch)
• Parchment paper
• Spatula or wooden spoon
• Oven or refrigerator (depending on no-bake or baked version)

Instructions

1. Preheat your oven to 325°F (160°C) if you prefer baked bars. If you want no-bake bars, skip this step.
2. Prepare the baking pan: Line the 8×8 inch pan with parchment paper, leaving extra overhanging edges for easy removal.
3. Mix dry ingredients: In a large mixing bowl, combine the gluten-free rolled oats, pumpkin seeds, sunflower seeds, dried cranberries, ground flaxseed, cinnamon, and salt. Stir well to distribute everything evenly.
4. Prepare wet mixture: In a small microwave-safe bowl, gently warm the sunflower seed butter and maple syrup for about 20-30 seconds until pourable. Stir in vanilla extract.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is well coated and sticky.
6. Press mixture into pan: Transfer the mixture to your lined pan. Use a spatula or your hands to firmly press it into an even layer, compacting it well to ensure bars hold together.
7. Bake or chill: For baked bars, place the pan in the oven and bake for 20-25 minutes until the edges turn golden brown. For no-bake bars, refrigerate for at least 2 hours until firm.
8. Cool and slice: Once cooled completely (or chilled), use the parchment overhang to lift the bars out of the pan. Slice into 10-12 bars.
9. Store properly: Keep bars in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Tips & Variations

“Don’t hesitate to swap pumpkin seeds with hemp seeds or chia seeds for a different nutrient profile and texture.”

• Sweeteners: Use agave syrup or coconut nectar instead of maple syrup for a different flavor.
• Add-ins: Incorporate allergy-safe dried fruits like chopped apple or blueberries for variety.
• Texture: For crunchier bars, lightly toast the oats and seeds before mixing.
• Binders: If you want nut-free but have no seed butter, try mashed ripe banana or unsweetened applesauce but reduce syrup slightly to keep moisture balanced.
• Chocolate twist: Stir in allergy-friendly vegan chocolate chips after mixing wet and dry ingredients but before pressing into the pan.

Nutrition Facts

Serving Suggestions

These allergy-friendly vegan bars are perfect for a quick breakfast on the go, a midday snack, or a pre/post-workout energy boost. Pair them with a cup of herbal tea or your favorite plant-based milk for a satisfying snack time.

They also travel well for hikes, school lunches, or even as a light dessert after dinner. You can even crumble them over vegan yogurt or smoothie bowls for added texture and nutrition.

Conclusion

Whipping up allergy-friendly vegan bars that are both tasty and nourishing doesn’t have to be difficult or time-consuming. These recipes use simple, wholesome ingredients that cater to various dietary needs without sacrificing flavor or texture.

By keeping your pantry stocked with gluten-free oats, seed butters, and natural sweeteners, you’ll always have a quick snack option ready for busy days.

Whether you choose the baked or no-bake version, these bars are versatile enough to customize with your favorite fruit or seed combinations. And if you’re looking to expand your allergy-friendly vegan repertoire, don’t miss other recipes like our Blackberry Juicing Recipes or the delicious Bobo’S Lemon Poppyseed Oat Bar Recipe.

For something savory and warming, check out the Blackstone Lo Mein Recipes.

Enjoy crafting your allergy-friendly vegan bars and happy snacking!

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