We Eat | Homemade Berry Cereal Bars


I'm always looking for healthy bars, breads, muffins, etc., to make a big batch of and be able to serve the babies, but also something I can nibble on while feeding them, before I sit down for breakfast while they're napping. Homemade cereal bars seemed complicated and probably not worth the trouble, but these are actually so easy to make, and pretty fast too. You can swap in pretty much any filling you want. This recipe only made 9 bars so I may try freezing one and see how it defrosts. Though my freezer is getting pretty full again, I like being able to offer a variety of foods over the course of a week, instead of having cereal bars every morning for a week, so we'll see how that works out.

I followed this recipe from Yummy Mummy Kitchen, though I only had 2.5 cups of frozen blueberries so I added some fresh raspberries as well.

Homemade Berry Cereal Bars
3 cups fresh or frozen organic blueberries (or any berries)
Juice 1/2 lemon
4 drops of liquid stevia (optional) -- I just sprinkled maybe a tablespoon of white sugar, tasting as I went to get a good sweetness
1 1/3 cups unbleached all purpose
1/3 cup flaxseed meal
1 teaspoon baking powder
2 tablespoons honey
1 teaspoon vanilla extract
1 egg
1 tablespoon melted coconut oil or butter
1-2 tablespoons milk (any milk you have) -- I needed close to 2 tbsp

Make the berry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia or sugar, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat. Place flour, flax meal, and baking powder into the bowl of a food processor or blender. I don't have either, so used a stand mixer, though I think it could be done with a fork and a bowl. Mix until combined.  In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again (or just combine with a fork) while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.



On a sheet of wax paper roll dough into a 10” x 12” rectangle. You can "cut and paste" pieces of dough to make the rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon 1/3 of the berry filling in a stripe down the centers of each of the dough rectangles. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.

Both boys liked these, those George seemed to go for them before the other breakfast options.



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