Recipe courtesy of Silvana Nardone
Recipe courtesy of Silvana Nardone
Watch how to make this recipe.
Triple-Berry Cereal Bars
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 57 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 57 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 6 grams
Ingredients
Bars:
Filling:
Gluten-Free Flour Blend:
Directions
- For the bars: Combine the Gluten-Free Flour Blend, oat flour, maple sugar, flaxseed meal, oats, salt and cinnamon in a food processor and pulse until mixed. Add the butter and vanilla and pulse into coarse crumbs. Pulsing, add 5 tablespoons water until the dough comes together. Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten. Refrigerate until firm, about 30 minutes.
- For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl. Let stand until softened, about 15 minutes. Drain the berries, reserving the liquid. Place the berries in a blender or food processor. With the machine running, add the liquid, a little at a time, until a thick mixture forms.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Lightly beat the egg white with 1 teaspoon water in a small bowl. Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend. Working with one piece of dough at a time, roll the dough on the floured parchment into a 4-by-12-inch rectangle, about 1/4 inch thick. Trim the edges. Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling. Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash. Fold the remaining dough over to form a log, pressing down gently to seal. Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal. Cut the log evenly into 3 bars and refrigerate. Repeat with the remaining dough, filling, and flaxseed meal.
- Place the bars on the prepared baking sheet. Bake until lightly browned, 12 to 15 minutes. Slide the bars on the paper onto a rack and let cool completely.
Gluten-Free Flour Blend:
Yield:
about 5 cups
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
