Do yourself a favor and make these “cereal” bars. They are soft, moist, and taste amazing! The best thing about them? They don’t have all the crap in them that most breakfast bars do. A certain breakfast bar I used to eat many years ago has these ingredients:
CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, MONO-AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B1 (THIAMIN HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FILLING: INVERT SUGAR, CORN SYRUP, BLUEBERRY PUREE CONCENTRATE, GLYCERIN, SUGAR, MODIFIED CORN STARCH, SODIUM ALGINATE, CITRIC ACID, METHYLCELLULOSE, DICALCIUM PHOSPHATE, MALIC ACID, BLUEBERRY JUICE CONCENTRATE, NATURAL AND ARTIFICIAL FLAVOR, RED 40, BLUE 1.
I don’t think I need to go into detail about why those ingredients are so bad for your health; you get the point. I wanted a REAL food bar for my two year old and myself to have on hand when we wanted a healthy treat. And the ingredients in the grain free bars below make this mama more likely to say “sure baby” when my sweet little boy says “more pwease” behind a mouth smothered in crumbs.
These bars are gluten free, grain free, & dairy free. I used raw local honey and pastured eggs from our farmer. I honestly thought they would just taste okay, but they were more than okay. They were delicious!
The recipe comes from this awesome book “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great.” You can find the book here
Not-A-Grain Bars (Gluten Free ‘Cereal’ Breakfast Bars)
AUTHOR: Danielle Walker – AgainstAllGrain.com
- ¾ cup blanched almond flour
- ½ cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting*
- ½ tsp baking soda
- 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
- 1½ cups blueberry preserves
- 3 tbs water
*flax gives these bars the texture of wheat or bran flakes – Omit for SCD and add ½ tsp extra coconut flour
- 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&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.