Gluten & Dairy Free Better Than Nutrigrain Bars

by angelaskitchen on February 7, 2007

In case you hadn’t noticed, I am big on making things from scratch around here.  And, if I can, I like to feed my kids something other than cereal in the mornings, but I often just need a simple, easy to grab meal in the mornings.  Enter this recipe for a cereal bar that you can make in any flavor you like.  Hope you like it as much as we do!

(Edit:  Because we can get certified gluten free oats now – YA-HOO! – I use generally use oats to make these now.  I have also made it with half GF oats and half quinoa flakes.  I find they hold together much more with the oats and taste extra yummy.)

 

Gluten Free Dairy Free Better Than Nutrigrain Bars

 

3 cups quinoa flakes or certified gluten free rolled oats (or half of each)

3/4 cup brown sugar

1/2 cup corn starch or arrowroot powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut oil or non-hydroginated shortening or gluten and dairy free margarine

1/4 cup unsweetened applesauce

2 teaspoons gluten free vanilla

1 1/4 cups jam or jelly of choice (I use fruit juice sweetened)

Preheat oven to 350 degrees F.  Line a rimmed baking sheet with parchment paper and oil the parchment.  Set aside.

Put quinoa and/or oats into a blender and pulse until ground but still with some texture to it (mostly it will look like flour, but there will still be flakes and partial flakes in the flour.  I like a little texture in these bars.)  Mix all the dry ingredients together in a mixing bowl.  Add the wet ingredients, except jam, to the dry and mix until well blended and formed into a cohesive ball.

Split the dough in half.  Firmly pat out half of the dough into an even layer onto the oiled parchment in the baking sheet.  Spread jam evenly onto the dough.  Warm the jam slightly if needed if it is too thick to spread evenly.

Lay another piece of parchment, waxed paper or plastic wrap on the counter.  Oil the parchment.  Pat out the other half of the dough into about the same size and shape as the bottom piece of dough.  Using the parchment, carefully flip the dough into the pan on top of the jam.  Gently pat the top piece of dough to remove any air bubbles.

Bake at 350 degrees F for about 30 minutes or until baked through and golden brown.  Allow to cool completely before cutting into bars.

{ 4 comments… read them below or add one }

Jess May 30, 2013 at 12:26 pm

Hi there! I was wondering how you store these to make them stay fresh? I’m always looking for snacks to send to work with my husband since he is always on the to, I like to make things from scratch and these just sound wonderful!

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angelaskitchen June 1, 2013 at 4:27 pm

I lay the bars in a freezer safe storage container, separating each layer of bars with waxed paper. When sending as a snack, I put the frozen bar into a bag or container and send it off. By snack time, it will be thawed. Hope that helps!

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Jess June 2, 2013 at 3:00 pm

That sounds like a great idea! I am going to make a batch of blueberry today! Thanks again!

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Jess June 9, 2013 at 3:18 pm

I just wanted to tell you that Instead of apple sauce I used sugar free apple butter and it was fabulous! A great way to use up my stock of apple butter! Thanks again for the recipe!

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