My family LOVES cereal bars with my husband being able to down at least 3 in a sitting.
But after becoming a big label reader, I found myself never really like the ingredients in them even the organic ones have a list on ingredients that don't really need to be in there!
So I kept telling myself I would either find or create a recipe that would help me not have to worry and one that my family could love, indulge in, and enjoy!
Lo and behold I stumbled upon this one right here and I canNOT wait to make it again. Even thinking of switching out the unbleached flour for coconut flour to see if I can clean it up even more!
They are SO GOOD, easy to make, and with SIMPLE INGREDIENTS!! No maltodextrin, red 40, or soy lecithin included!
HERE IS THE RECIPE!!!!
1 1/3 cups unbleached all purpose or gluten-free all purpose flour
1/3 cup flaxseed meal
1 teaspoon baking powder
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon melted coconut oil or butter
1-2 tablespoons milk (any milk you have)
raw turbinado sugar (optional)
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
- Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined.
- In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.
- On a sheet of wax paper roll dough into a 10” x 12” rectangle. You can "cut and paste" pieces of dough to make the rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. About 1/4 cup of filling per strip of dough should be good. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
- Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.
- I had Fresh, homemade starfruit jelly on hand but if you don't you can use fresh fruit to create your own berry or fruit filling which is what I'll be doing next!
3 cups fresh or frozen organic blueberries (or any berries & fruit!)
Juice 1/2 lemon
Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
- Peanut butter - chocolate chip: replace fruit filling with peanut butter and sprinkle with mini chocolate chips
- Get in the holiday spirit with Pumpkin Pie Filling
What variations will you try?