Allergen Free Cereal Bars

I was totally inspired by This Chick Cooks’ “NutriGrain Bars’ knock-offs! Her recipe looked so easy, and so delicious, I knew I had to try it. What’s more, as I read through the ingredients and method, I knew that it would be super easy to make allergen-free as well. And it was!

The end result tastes a LOT like a “Nutrigrain” or other cereal/fruit bar, even with the allergen-free substitutes. In fact, you won’t even notice the absence of wheat or egg, I promise!

I used homemade low sugar raspberry jam, but you can use pretty much any allergen-free jam or fruit spread.

Raspberry Cereal Bars

1 TBSP ground flax seed

3 TBSP warm water

1 cup oats

1 cup brown rice flour

1/3 cup raw sugar

1/2 tsp baking powder

1/2 tsp salt

1/4 cup coconut oil, melted

1 tsp vanilla

1/4 cup apple juice

2/3 cup low-sugar raspberry jam

2 TBSP water, divided

3 TBSP oat bran

In a small bowl, mix together the ground flax seed and water. Set aside. In a large mixing bowl, whisk together oats, brown rice flour, baking powder and salt.  In a liquid measuring cup, mix together apple juice, vanilla, coconut oil and flax gel. Pour into the dry ingredients and stir until you have a crumbly mixture. Press 2/3 of this mixture into the bottom of a 9×10 baking dish, and reserve remaining. Melt the jam for about 15 seconds in the microwave. Stir in 1 TBSP water, then spread evenly across oat mixture in pan. Add remaining tablespoon water to the reserved mixture and stir. Sprinkle on top of jam and spread as evenly as possible over the surface. Sprinkle oat bran over all. Bake at 325F for 25-30 minutes or until dough is cooked through. Allow to cool thoroughly and slice carefully into bars.