Since we eat with our eyes as much as we eat with our mouths & noses, I wasn’t gonna post a recipe for gluten-free Nutri-Grain-style bars until I nailed a … more
Since we eat with our eyes as much as we eat with our mouths & noses, I wasn’t gonna post a recipe for gluten-free Nutri-Grain-style bars until I nailed a recipe that tasted good … and looked good.
[Ever seen some of the recipes out there for these types of bars on the Internets? do a google image search and you’ll understand]
So for some extra insurance in the looking-good department, I handed one to my little girl. ‘Cause she makes everything look good.
Now, I’m no healthy-living blogger (privately, my family’s diet is balanced; publicly, I don’t consider that my job), but these are for breakfast & that’s a big deal to me. “Ya gotta have a good breakfast.”
So there’s no refined sugar in these, and *gasp* not even any butter. The oat flour and rolled oats add much-needed morning protein, and help balance out the somewhat-starchy gluten-free pastry flour.
The dough holds together (if you have any trouble handling it, chill it at intervals as you’re working – it gets much easier) well enough to roll it out without much trouble.
And it manages to brown lightly, even without butter.
Oh, and since I know you’re going to ask, yes, you can substitute straight-up Better Batter or your favorite high-quality all-purpose gluten-free flour for the gluten-free pastry flour. The result will just be heavier. But not altogether unpleasant.
- 360 grams gluten-free pastry flour
- 125 grams gluten-free oat flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 75 grams gluten-free old-fashioned rolled oats
- 1 medium banana, mashed (about 120 grams)
- ½ cup (168 grams) honey
- 2 teaspoons pure vanilla extract
- 1 extra-large egg at room temperature, beaten
- 10 to 12 ounces smooth (not chunky) fruit preserves, for filling
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the pastry flour, oat flour, baking soda, baking powder and salt, and whisk to combine well. Add the oats and mix to combine.
- Add the mashed banana, honey, vanilla and egg, and mix to combine. The dough will come together, and should be thick. Divide the dough into two equal portions. Place the first portion between two sheets of unbleached parchment paper and roll into a rectangle about ¼ inch thick, and 12 inches long by 10 inches wide. With a pastry wheel or very sharp knife, cut the width of the rectangle into 3 equal pieces. Separate the 3 rectangles from one another, and set them aside.
- Repeat with the other half of the dough. Divide the preserves among the 6 pieces of dough (3 from each original rectangle), spreading it about ¾ inch wide down the center of the length of each piece, from one end to the other. Fold each side of the dough toward the center along the length to enclose the preserves, overlapping the dough slightly. Place the filled lengths of dough in the freezer, in batches if necessary, until firm (about 10 minutes).
- Remove the dough from the freezer and slice each length into 4 pieces each. Place the bars about 1 inch apart from one another on the prepared baking sheets. Place the baking sheets, 1 at a time, in the center of the preheated oven and bake until the tops are lightly golden brown (about 12 minutes), rotating once during baking.
- Remove from the oven and allow to cool on the baking sheet until firm, about 10 minutes. Serve at room temperature. Place any leftovers in an airtight, freezer-safe container and freeze until ready to use.
P.S. Welcome back from the long holiday weekend here in the U.S. For more breakfast recipes, and plenty of bread recipes for all those summer holidays coming up, pick up a copy of My Cookbook. I appreciate your support, sincerely. It really helps support the free blog recipes.