Friday, January 13, 2012

A New Snack Recipe for Those Fruity Toddlers!

Strawberry Cereal Bars
1 3/4 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup millet flour
2 1/2 cups quinoa flakes
1 cup sugar
1/2 cup honey
1 cup spectrum palm oil shortening (or safe butter/shortening/coconut oil)
1 Tbsp baking powder
1 Tbsp vanilla
1 12-16oz jar of For The Love of June Strawberry Preserves
1-2 Tbsp water
Brown sugar for sprinkling on top

Grease a small brownie/lasagna pan and set aside (I lined mine with foil and then greased the foil. Much easier for removing the bars!) Preheat the oven to 375 degrees F.

Mix all flours and quinoa flakes in a large bowl. Blend in sugar and baking powder. Set aside.

Melt the shortening/butter. Blend melted shortening with flour mixture until it becomes crumbly, almost like graham cracker crumb pie crust. Add in honey and vanilla--- mix thoroughly with a pastry blender.

Divide the mixture in half and press the first half into the bottom of the prepared pan. In a small bowl, mix the preserves and water until well blended and a spreadable texture. Pour over top of the pressed-in-pan layer and spread evenly. Once even, add remainder of shortening/flour mixture, spread evenly and press firmly. Once set, add a sprinkling of brown sugar over the entire pan.

Bake uncovered for about 20 minutes or until edges are firm and bars are becoming golden brown.

Remove pan from oven and allow to cool completely. Remove foil and set on cutting board. Cut bars into desired size with a very sharp knife. Use a spatula to separate.

These can be frozen and to do so, I individually wrapped each one in press and seal after cutting. When ready to serve, simply remove as many bars as desired and reheat in the microwave, or heat on low temp in the oven on a cookie sheet. These would be great topped with a safe vanilla ice cream (larry and luna's coconut bliss anyone?)


375 degrees F for 20 minutes

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