These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Non-dairy milk
Local honey
Vanilla extract
Sea salt
Vegan/Dairy free butter
Unflavored collagen
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
Scale
Ingredients
Bottom layer
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
Caramel Layer
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup pretzels crushed (Gluten free pretzels)
Top Layer
1 cup pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Instructions
Bottom layer
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Caramel layer
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Top Layer
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy!
Notes
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.
Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.
Here’s What You’ll Need
All purpose gluten free flour
Cacao powder
Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
Unsweetened applesauce
Dairy-free milk
Vegan butter
Peanut butter
Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
Powdered sugar
For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.
This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.
Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.
While the donuts are baking away lets get to making that shiny bakery-style glaze!
Let’s Make the Glaze
Could a donut be complete without a signature glaze to complement its dense texture?
For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.
You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!
Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.
Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.
You will notice the icing will start to set on the donuts rather fast.
I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?
When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..
Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!
Scale
Ingredients
For the Donuts:
1 cup off all-purpose gluten free flour
2 1/2 Tbsp cacao powder
2 tsp baking powder
1/4 tsp sea salt
1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
2/3 cup unsweetened applesauce
1/3 cup non-dairy milk (I used cashew)
2 Tbsp peanut butter
3 Tbsp vegan butter
(optional) sprinkles to top
For the Glaze:
1/3 cup powdered sugar
2 Tbsp powdered peanut butter (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
1 1/4 tsp non-dairy milk
Instructions
For the Donuts:
Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
Add all dry ingredients into a medium-sized bowl and combine.
Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
Add the wet to the dry and combine.
Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
Let them cool for 10 minutes and then dip them in the glaze mixture.
Top with sprinkles and store in an airtight container for 2 days.
For the Glaze:
Add all the ingredients into a small bowl that is large enough to dip the donuts in.
If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
Once the donuts have cooled lightly dip them halfway and twist them at the end.
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Non-dairy milk
Vanilla extract
Honey (or maple syrup for vegan)
Ground flaxseeds
Potato Starch
Almond flour
Coconut flour
Oat flour
Sea salt
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Gluten Free
Dairy Free
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
Scale
Ingredients
Wet Ingredients
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
Dry Ingredients
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
Instructions
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!
Dense, Peanut-buttery, and absolutely Gluten Free and Dairy Free! These Collagen Perfect Bars resemble the texture of your typical Perfect Bar, but without the dry milk and egg powder all while packing a protein punch with 14 grams of protein per bar!
I admit, I love Perfect Bars! But something is so satisfying about making your own makes them taste that much better.
The Customization
The best thing about making these bars is that you get to add in your favorite add-ins (and I am talking about more than just chocolate chips!
For example, you could add cranberries and walnuts and use almond butter as the base to create a completely different flavor with these bars.
Why Collagen?
Collagen is one of my favorite ways to add protein in a dairy free way without messing with the texture. It’s tasteless properties and superfine granuals make it ideal for baking and in no-bake desserts.
If you were to use vegan protein, it will likely create a different texture and not so subtle aftertaste of pea protein (as that is the base of most vegan proteins). I am not saying that you shouldn’t use vegan protein as I incorporate it in other recipes, but in certain ones the flavors and textures don’t mix together as well as collagen.
Another great thing about these Collagen Perfect Bars is that they are simple to make as you won’t need much and odds are you have all of it in your kitchen!
Here’s what you’ll need:
Peanut butter
Collagen
Honey
Vanilla extract
Coconut flour
Oat flour
Non-dairy chocolate chips
You can feel free to sub out the chocolate chips for other add-ins that you prefer.
When adding these ingredients together you will get a very thick and dense dough that is moldable and shouldn’t stick to your hands.
Overall, it should be an easy transfer from the bowl to an 8×8 pan.
When it comes to the size of these bars it’s honestly up to you and your preference. I prefer bars on the thinner side, but that’s just me.
I you prefer thicker bars I recommend using a smaller baking dish to achieve this. You won’t get as many bars out of this but they will be very thick…With a capital T on the Thick!
These yummy dairy free and gluten free collagen protein bars are packed with 14 grams of protein and made with minimal ingredients. Did I mention they are customizable and taste like your favorite Perfect Bar?!
Scale
Ingredients
1 cup natural peanut butter
4 scoops collagen (or more if you prefer, but this may affect the taste slightly)
1 Tbsp water
3 1/2 tsp honey
1 1/4 tsp vanilla extract
1/4 tsp salt
3 Tbsp coconut flour
2 Tbsp oat flour
2 Tbsp + 1/2 Tbsp (or more for sprinkling chocolate chips on the top)
Instructions
Combine the peanut butter, water, vanilla extract, and honey together in a small to medium-sized bowl and microwave for 30 seconds.
In a separate medium-sized bowl, add in the collagen, coconut flour, oat flour, salt, and give it a good mix until all of the ingredients are combines.
Add the peanut butter and honey mixture in the small to medium-sized bowl to the medium-sized bowl with the dry ingredients and combine until the batter is thick and moldable. You may need to add an additional 1-2 Tbsps of water if you didn’t use natural peanut butter or added more collagen. If your batter is too thick, slowly add in 1 Tbsp of water and mix until the dough is moldable and resembles that of the photo.
Fold in 2 Tbsp of chocolate chips and add the dough to an 8×8 pan lined with parchment paper. Then, sprinkle the remaining chocolate chips on top and store in the freezer for a minimum of 1 hour. Once they have froze, cut into 9 bars and store in the fridge in an airtight container.
Notes
*I recommend using a drippy nut butter
Nutrition
Serving Size:1 Bar
Calories:262
Sugar:14
Fat:14
Carbohydrates:20
Fiber:4
Protein:14
Keywords: No-bake, honey, perfect bar, gluten free, dairy free, protein bars, healthy bars, breakfast, snack, snack bars
I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com
After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?
We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…
They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!
Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!
And your tastebuds 😉
One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.
As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…
Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.
You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.
I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.
Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…
Why would someone lie about that?
Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!
Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…
Earthy…
You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.
The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.
But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!
Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
Microwave the peanut butter in a small bowl for 30 seconds
In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
Sift the flour into the food processor and add in the baking soda and powder.
Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.
Notes
The nutrition was calculated using 1/2 batch of the protein collagen icing.
These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.
Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.
You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.
The process:
To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.
After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.
Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.
It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…
Which takes only m i n u t e s to whip up.
The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.
After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.
I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.
If you’re looking for more gluten free healthy recipe ideas check out my latest posts!
Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs.
Add the non-dairy milk and applesauce to the bowl and give it a good stir.
Fold in the Blueberries and place on a baking sheet in a large ball.
Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.
Notes
I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.
Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing.
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