A step-by-step recipe for making cereal bars stuffed with three types of berries for a snack. Nutritional value of one serving: (total 6 bars) Calories 190, total fat 6 g., Saturated fat g., 5 g proteins, 31 g carbohydrates, fiber, mg cholesterol, sodium mg., sugar
Recipe author – Sylvanas Nardone – author of recipes for gluten free diet
Time: 30min Difficulty: easy. Quantity: 6 bars. In recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Bars
- 140 gr gluten-free flour mixture, see recipe below
- 45 gr. gluten free oatmeal
- 2.5 tbsp. l maple sugar
- 2 tbsp. l flax flour, plus more for sprinkling
- 2 tbsp. l gluten-free oatmeal
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp. l cold butter, cut into slices
- 1 tsp vanilla extract
- 1 large egg white
Filling
- 1/2 tbsp. assorted dried berries such as cherries, strawberries and blueberries
- 1/4 Art. boiling water
Gluten Free Flour Mix
- 430 gr. rice flour
- 190 gr. tapioca flour
- 120 gr. potato starch
- 10 gr. xanthan gum
- 1.5 tsp salt
Recipes with similar ingredients: Hercules flakes, rice flour, tapioca, dried cherry, eggs, vanilla extract, cinnamon, starch
Recipe preparation:
- Prepare the dough: Mix the gluten-free mixture, oatmeal flour, maple sugar, flaxseed flour, oatmeal, salt and cinnamon in a food processor until smooth. Add creamy butter and vanilla and mix until crumbs are formed. If necessary add 5 tbsp. l water to make the dough more uniform. Divide cut the dough in half and wrap each piece of plastic wrap, carefully betraying im flat. Place in the refrigerator for 30 minutes.
- Prepare the filling: Combine the dried berries and boiling water in a small bowl. Let the berries soften for about 15 minutes. Drain the liquid into a separate container. Put the berries in a blender or food processor. Puree the berries and add a little fused liquid from berries, if the mashed potatoes are too thick.
- Preheat the oven to 180 ° C. Cover the parchment baking sheet paper.
- Beat egg white lightly with 1 tsp. water in a small bowl. Pour evenly a small amount of gluten-free mixture onto a baking sheet. When working with one piece of dough at a time, roll the dough into a rectangle measuring 10 by 30 cm. a thickness of just over 0.5 cm. Trim the excess dough. Leaving 1.5 cm borders and working in lengthwise, center half of the filling. Cover the top half of the dough with most of the filling; grease edge of the dough with a beaten egg. Wrap the remaining edge of the dough, having formed a roll. Gently turn the roll seam down; Grease egg and sprinkle with flaxseed flour. Cut the roll into 3 bar and cool. Make 3 more cereal bars from remaining dough and toppings.
- Put the resulting bars on the prepared pan. Bake until light brown, 12 to 15 minutes. Lay out on stand and let cool completely. Prepare the flour mixture without gluten free: In a large bowl, mix rice flour, tapioca flour, potato starch, xanthan gum and salt.
