It is that time of the year again: The leaves are turning, the footballs are flying and we mommies are wondering what to put in our allergy ridden child’s lunchbox.

Buying store bought goodies is expensive and usually means we are giving our kiddos not only sugar but bunches of preservatives as well.

Which is why I have my go-to lunchbox bars on hand often. They are easy to prepare, versatile for various food allergies and they also freeze well. Of course, with two almost seventeen year old men children in the house, they never quite make it to the freezer. Or to the cooling rack for that matter.

A warning, though: These bars are so scrumpdillyumptious you will have a hard time not sneaking ‘just one more little, bitty square’. Until you realize you have ‘itty bitty squared’ yourself into about four entire bars. They’re that good.

And now that you’ve been thoroughly warned, here is the recipe. (Remember, all of my recipes can be converted to traditional ingredients.)

Oat or Quinoa Chocolate Chip Lunchbox Bars

  • 1 ½ cups firmly packed brown sugar
  • (Update: I failed to mention that I only use I cup of brown sugar in this recipe as that amount makes it plenty sweet. However, if you are a sugar miser, go ahead and use the full amount. 😉  You can also use other alternative sugars, such as coconut or date.)
  • 1 cup shortening or butter or Earth Balance
  • 2 Tb. molasses
  • 2 tsp. vanilla
  • 2 eggs (if using duck eggs, only 1or 1 Tb prepared egg replacer or 4 Tb plain applesauce
  • 1 cup GF flour mix (or all purpose flour)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups GF oats or quinoa flakes
  • ½ to 1 cup chocolate chips (Enjoy Life, Guittard or Ghirardelli – check ingredients)

Pre-heat oven to 350.  Cream together brown sugar and ‘butter’.  Add eggs or replacer, molasses and vanilla.  Blend well.  Add all dry ingredients except for oats/quinoa and chocolate chips.  Blend well.  Blend in oats or quinoa.  Stir in chocolate chips.  *If batter is dry, add a little dairy free or regular milk or liquid of your choice.

Spread in greased 9×13 pan.  Bake for 25 to 30 minutes until edges are brown and center is set.  Cool for at least 20 minutes before cutting into bars

Recipe copywritten by The Freak Food Gourmet, Jaime Rohm 2007

Happy Eating Cookies Until Your Buttons Pop!

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