These bars are a lot easier to make than they seem, so please don’t be discouraged if the recipe seems like too many steps. The kids are always asking for bars, but most have soy, and vegetable oils, and are highly processed. These are great for lunches, snacks and breakfast in the car on late days.
I use a scraper to slice and transfer the pieces and it works perfectly. The dough does not fall apart this way. You’re better off making them too wade, rather than too narrow so the jam doesn’t spill out.
These are from Against the Grain. It’s recipes like this that make it so easy to eat grain-gree, and low-glycemic at any age without being deprived in the least.
Cereal/Breakfast Bars - Grain-Free
Ingredients
Ingredients
- ¾ cup cup blanched almond flour
- ½ cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting *
- ½ tsp cinnamon
- ¼ tsp sea salt
- ¼ cup coconut oil, room temperature
- ¼ cup honey or maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups blueberry preserves
- 1 tbs tbs water
Instructions
Instructions
- Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough.
- Combine the flours, 2 tsp flaxseed, baking soda, cinnamon, and salt in a small bowl.
- Combine the coconut oil, honey, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
- Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
- Divide the dough into two parts and shape into balls. Place each ball on a piece of plastic wrap and flatten into a disc. Wrap tightly and chill in the refrigerator for 20 minutes.
- Remove the fruit preserves from the stove and cool to room temperature.
- Preheat your oven to 350 degrees Fahrenheit.
- Remove one disc from the fridge and place it on a piece of parchment paper. Place another piece of parchment over the disc, then roll it with a rolling pin in both directions until you’ve reached a ¼ inch thickness.
- Using a pizza cutter, cut the circle into a large square, then into smaller rectangles about 4in x 2in.
- Spread 2 tablespoons of the fruit preserves on each rectangle, leaving a ½ inch border.
- Remove the other disc from the fridge and repeat steps 8 and 9.
- Use a spatula to carefully lift each rectangle of dough and place it on top of the rectangles with the fruit on them.
- Dip your fingers in a little water and gently seal the bars on all sides by pressing the two rectangles together on the edges.
- Transfer the parchment paper with the bars onto a baking sheet and bake at 350 degrees Fahrenheit for 12 minutes.
Notes
* Flax gives these bars the texture of wheat or bran flakes – omit for SCD and add ½ tsp extra coconut flour.
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