gluten free vegan berry breakfast bars
 
 
AUTHOR:
RECIPE TYPE: breakfast
SERVES: 12 bars
INGREDIENTS
  • 1 cup Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill gluten free oat flour*
  • 1/4 cup Bob's Red Mill golden flaxseed meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 5 tablespoons coconut sugar or cane sugar
  • 3 tablespoons non-hydrogenated shortening
  • 3 tablespoons unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 3/4 cup fruit-sweetened berry preserves, such as strawberry or raspberry
  • additional flaxseed meal for topping
INSTRUCTIONS
  1. Sift together flour blend, oat flour, flaxseed meal, baking powder and salt. Set aside.
  2. Cream together coconut sugar and shortening in large mixing bowl. Add applesauce and maple syrup. Mix until smooth.
  3. Add flour mixture and stir until dough comes together. Cover with plastic and place in refrigerator to chill, 2-3 hours.
  4. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  5. On counter, place large piece of parchment paper. Place chilled dough in center of parchment and flatten slightly with hands. Top with additional sheet of parchment paper.
  6. Quickly roll dough to about 12x16-inch rectangle. Using pizza cutter or large knife, slice dough into three 4x16-inch rectangles, trimming excess.
  7. Remove top sheet of parchment. Down the center of each rectangle of dough, spread 1/4 cup of preserves, leaving border on each side.
  8. Fold over one side of dough, making it about 2x16-inches {use parchment to help fold over dough if needed}. Gently press down seam to seal.
  9. Slice each strip of preserve-filled dough into 4 equal bars. Place bars onto prepared baking sheet, using spatula. Top with sprinkling of flaxseed meal.
  10. Bake breakfast bars 22-24 minutes, until golden brown {some of preserves may leak out}. Cool on cooling rack to cool completely. Store in airtight container.
NOTES
*If you can't find oat flour, you can make it by grinding gluten free oats in blender or food processor until finely ground.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/08/gluten-free-vegan-berry-breakfast-bars.html