Puffed Grain Squares

1/2 c peanut butter or almond butter
1/2 c honey or 1/4 c honey and 1/4 tsp stevia
1/4 c butter
1/4 c cocoa
3 c puffed rice cereal

Melt peanut butter, honey, butter, cocoa and stevia together. Mix in the puffed rice. Stir well until rice is coated. Press into a 9 x 9 inch or 11 x 7 inch baking dish. Refrigerate until firm and cut into squares.

Strawberry Oat Bars

1 1/2 c rolled oats
1/2 c almond meal
1/2 tsp stevia
2 Tblsp ground flaxseed
1c gluten free flour mix
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla
1/2 c coconut oil, melted
2-4 Tblsp water
2 Tblsp gf flour
1/2 tsp ground cinnamon
1/4 tsp stevia
2 c sliced fresh strawberries

Preheat oven to 350.  Lightly grease an 8 x 8 inch baking pan.  In a mixing bowl, place oats, almond meal, stevia, flaxseed, flour, salt, baking soda, and vanilla; toss to combine.  Use a pastry blender or two forks to work in coconut oil.  Add water 1 Tblsp at a time until the mixture resembles small peas.  Remove 1 c of oat mixture and set aside.  Press remaining mixture into prepared pan.  Bake 25 minutes or until nicely browned.  Meanwhile, place remaining 2 Tblsp flour, cinnamon and 1/4 tsp stevia in a bowl.  Stir in strawberry slices until well coated.  Spread strawberries over hot crust.  Sprinkle top evenly with reserved oat mixture and press gently.  Return to oven and bake 20 minutes more or until topping is golden brown,  Remove and cool completely on a wire rack, refrigerate for 30 minutes before cutting.

Chocolate Coconut Oat Bars

2 1/2 c rolled oats
1 c almond meal
1 c unsweetened shredded coconut
1/3 c cocoa powder
1/4 tsp stevia
1/2 c extra-virgin coconut oil
1/2 c honey or maple syrup
1 c mini chocolate chips

Preheat oven to 275.  Combine oats, almond meal, coconut, cocoa powder and stevia in a large bowl.  Mix well.  Combine coconut oil and honey in a small saucepan over medium heat.  Stir until mixture is hot, not boiling.  Pour over oat mixture and stir until well mixed and cooled slightly.  Stir in chocolate chips, quickly but thoroughly.  Press the mixture into an ungreased 8 x 8 inch pan and bake for 20 minutes.  Remove from oven and cool completely.  Cut into small squares. Refrigerate until firm.