My particular brand of Mommy crazy is obsessing over my son's nutrition. I try to make everything he eats from pure, simple, unprocessed ingredients. Keep in mind, I do NOT eat like this. He eats healthier than we ever have!! I was buying organic cereal bars out of the need for something to toss at him when we were out and about. Then, a fellow cooking Mommy posted on Facebook that she was going to make her own cereal bars. The light went on!
I dug around and found a recipe that didn't seem too laborious. Then promptly tweaked it! I hate it when recipe blogs go on and on with text and pics. So I won't. Here you go!
Homemade cereal bars
Organic, non-GMO, all natural (etc, etc, etc) fruit preserves of your choice*
1 1/3 cups unbleached all purpose or gluten-free all purpose flour
1/3 cup flaxseed meal
1 teaspoon baking powder
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon melted coconut oil or butter (I have used both and they are equally good)
1-2 tablespoons milk (any milk you have)
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with a silicon baking mat.
Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined.
In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again 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. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon fruit filling in a stripe down the centers of the dough rectangles. About 1/4 cup of filling per strip of dough should be good. 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. Sprinkle a little sugar over the top and gently press in if using.
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.