Sunday, April 7, 2013

GF Cereal Bars - Rice Free!

I stumbled upon this recipe from the Tessa Domestic  She has a wonderful website chock full of allergy free recipes.  I didn't think I would love this recipe, but my whole family loved them!  I have several kids that can't have oatmeal or rice, so we used quinoa flour instead of oat flour.  We also used our homemade jelly and they turned out heavenly!

Dry Ingredients:
  • 1 cup gluten free oat flour or quinoa flour
  • 1 cup teff flour (or more oat or brown rice flour) 
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup palm sugar (or other granulated sugar)
  • 2 tablespoons chia meal or flax meal
Wet Ingredients:
  • 1/2 cup apple sauce
  • 1/4 cup melted coconut oil (or other oil)
  • 2 teaspoons vanilla
  • 1/4-1/2 cup favorite jelly  (If your jelly is very thin like some low sugar jelly’s are, it is ok to add a couple of tablespoons of tapioca flour or arrowroot starch to thicken it up!)
  • Alternative: Simmer on a stove 12 ounces frozen blueberries (or other favorite frozen fruit), 2 tablespoons sweetener of choice, 3 tablespoons tapioca or arrowroot starch.  I also added a few drops of stevia to taste, this will greatly depend on the fruit you are using! Once cooked through and thick, puree with an immersion blender for texture-averse kiddos!
  1. Preheat oven to 350 degrees.
  2. Whisk the dry ingredients together in a medium bowl.
  3. In a liquid measuring cup, whisk the wet ingredients.  Pour into the dry mix and blend until a soft dough is formed.  You may add a couple tablespoons milk if it is necessary.  Divide the dough in half.
  4. Grease an 8 x 8 pan or line with parchment paper.
  5. Place half the dough on a piece of parchment, place another piece of parchment over the top, and roll it out into a rough 8 x 8 square (the dough should be too wet to roll without the parchment on top. I have used plastic wrap, waxed paper, and a Silpat for this job too with success, just be sure you don’t try and bake the plastic wrap or waxed paper!)   Invert the rolled dough into the pan, pressing and smooshing until the bottom crust is dispersed.  Gently remove the parchment.  Spread your filling evenly over the bottom crust.  Roll out the top crust in the same manner, 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!
  6. Bake for 20-25 minutes until the center is set.


  1. Have this recipe bookmarked will be making it this week! Thanks for sharing this one!

  2. I hope you like them as much as we did!