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Gluten-Free Cereal Bars

Author: tessa

Ingredients

  • 1 cup gluten free oat flour you can make your own oat flour by grinding rolled oats in a coffee grinder or blender until a fine powder is achieved
  • 1 cup teff flour or more oat or brown rice flour If you can do gluten, spelt and whole wheat pastry flour should work great!
  • 1/2 cup palm sugar or brown sugar
  • 2 tablespoons chia meal or flax meal this is simply flax or chia seeds whirred in a coffee grinder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup any oil melted coconut oil, light olive oil, grapeseed oil, etc
  • 2 teaspoons vanilla extract
  • 1/2-1 cup favorite jelly I used my own homemade honey sweetened strawberry jam. If your jelly is very thin like some low sugar jelly’s are, it is okay to add a couple of tablespoons of tapioca flour or arrowroot starch to thicken it up if you like!

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the dry ingredients (oat flour through the salt) in a medium bowl.
  • In a liquid measuring cup, whisk the wet ingredients.
  • Pour the wet ingredients into the dry mix and blend and knead until a soft dough is formed. I use my hands to do this, a mixer would also work. You may add a couple tablespoons milk if it is necessary. Divide the dough in half.
  • Grease an 8 x 8 pan or line with parchment paper.
  • Place half the dough on a piece of parchment (or plastic wrap/non-stick baking mat/waxed paper), place another piece of parchment over the top, and roll it out into a rough 8 x 8 square.
  • Invert the rolled dough into the prepared pan, pressing and smooshing until the bottom crust is dispersed evenly. If you used parchment, you can set the whole piece with the dough right into the pan.
  • Gently remove the parchment (if you used it underneath, leave it there!)
  • Spread your jelly evenly over the bottom crust.
  • Roll out the top crust in the same manner as the bottom and flip over onto the top of the filling. Press and smoosh with the parchment in place and then remove when you are happy! I have also just moved pieces of the dough and overlapped pieces as a top crust…works great too, just doesn't look as pretty!
  • Bake for 20-25 minutes until the center is set.
  • Let cool completely to firm up and slice into desired shapes.
  • Store in an airtight container, or wrap each bar individually for storage in the freezer (helps to fill those lunchboxes quickly on harried mornings!)