The Kid-Friendly ADHD and Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet is the most wonderful book I've read in a while on the autism subject. The recipes are fantastic and the information in the beginning on how to start the diet and maintain it are just wonderful. They tackle many subjects that no one else has...like if you have a picky eater who won't eat any vegetables or fruit what you can do to incorporate healthy foods into their diets.
This was the best 20 bucks I've spent in a long time.
In the book there is a recipe for Crispy Breakfast Bars. I can not even tell you how excited I am about these. And they are delicious!!! I'm going to be caught eating the kids' bars. And the best part, besides being so easy to make and no baking is required is that they are safe for my son, Logan, to eat. I also feel really good about the fact that no longer will I be throwing away little bar wrappers everyday. My son typically goes through 2 bars a day for his snack at school. When you think about the waste that creates over time and it isn't recyclable....things like that get to me. So needless to say I am GIDDY over breakfast bars!! Who would have thought?!?!
Give the recipe a try. Keep in mind you can easily make them with any puffed cereal, it doesn't have to be gluten free if you don't want it to. Or real butter if you prefer. I also added 3/4 cup GFCF chocolate chips. :)
7 cups crispy GF puffed whole grain cereal
3/4 cup dried cranberries
3/4 dried blueberries
1/2 cup sunflower seeds (optional)
1 teaspoon cinnamon
3/4 cup brown rice syrup or honey
3/4 cup almond butter
2 Tablespoons butter substitute
Stir together cereal, dried berries and seeds (if using), and cinnamon in a large bowl. Place syrup/honey, almond butter and butter substitute in a large microwave safe measuring cup. Microwave on high for 1 1/2 mins or until the butter substitute has melted. Stir well and pour over cereal mixture. Stir to coat.
Dampen your hands with water and press firmly into a 9 inch square baking pan, rewetting hands if necessary to keep mixture from sticking. Freeze 30 minutes. Cut into 15 bars and store in the refrigerator.