Triple-Berry Cereal Bars
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 tbsps
Maple Sugar1.5 tsps
Salt1 tsp
Ground Cinnamon1 tsp
Pure Vanilla Extract1 large
Egg White1 cup
Water (boiling)3 cups
White Rice Flour (435 grams)1.5 cups
Tapioca Flour (187 grams)1 tbsp
Xanthan Gum (8 grams)Directions:
1
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
2
Add the butter and vanilla and pulse into coarse crumbs
3
Pulsing, add 5 tablespoons water until the dough comes together
4
Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten
5
Refrigerate until firm, about 30 minutes
6
For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl
7
Let stand until softened, about 15 minutes
8
Drain the berries, reserving the liquid
9
Place the berries in a blender or food processor
10
With the machine running, add the liquid, a little at a time, until a thick mixture forms
11
Preheat the oven to 350 degrees F
12
Line a baking sheet with parchment paper
13
Lightly beat the egg white with 1 teaspoon water in a small bowl
14
Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend
15
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
16
Trim the edges
17
Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling
18
Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash
19
Fold the remaining dough over to form a log, pressing down gently to seal
20
Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal
21
Cut the log evenly into 3 bars and refrigerate
22
Repeat with the remaining dough, filling, and flaxseed meal
23
Place the bars on the prepared baking sheet
24
Bake until lightly browned, 12 to 15 minutes
25
Slide the bars on the paper onto a rack and let cool completely
26
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt