CEREAL BARS! GLUTEN/DAIRY FREE

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”
Cereal Bars
¾ cup basic flour blend
½ cup teff flour
¼ cup sorghum flour
1 ½ cup gluten free oats
½ cup brown sugar
½ tsp salt
¾ cup cold non-dairy butter
2 TBS cold water
¾ cup jelly or jam in favorite flavor (I used raspberry)
Preheat oven to 350 degrees. In a food processor combine flours and oats. Pulse several times until oats are mostly processed. Add brown sugar and salt and pulse again until combined. Cut butter into small chunks and add to food processor, pulse until mixture resembles coarse crumbs. With processor on low, drizzle in water one tablespoon at a time until mixture forms dough. Place about half of the dough between two pieces of parchment paper and roll out to approximately 9x13 rectangle. Place in bottom of 9x13 baking dish and remove top layer pf parchment paper. Spread jam/jelly over crust. Repeat rolling with second half of dough and place on top of jam/jelly. Bake at 350 for 45 minutes. Remove from oven and cool completely before removing from pan (I rush this step!! The bars cut nicely and hold together for handling better when cooled). Cut into desired portions. (I usually cut in half lengthwise and then about 2-inch-wide bars.)
flour blend episode
• The Ultimate Gluten Fr...