Gfcf Breakfast Bar Recipes

APPLE NUT KASHA BREAKFAST BAR

Steps:

• Put dried apples, apricots, and one cup of raisins in a pot with kasha, water, apple juice, cinnamon, and vanilla. bring contents of pot to boil and stir until mixture is thick and creamy. Add the butter and stir until butter is throughly combined.
• Take pot off burner and add the rest of the raisins, flour, almonds, coconut, egg, baking powder, apple sauce, brown sugar, and honey to pot, stir until well combined.
• The mix should be almost cookie dough consistency, if it is soupy add more flour. If the mix is too thick add another egg.
• Place mix in two well greased 9x13-inch pans. Then place in a oven that has been preheated to 350°F, for 25 minuets, or untill top is golden brown. Cut immediately and place bars on cooling rack.
• These bars can be made in bulk and frozen for future use. (They thaw very well).

1 MINUTE, NO BAKE, CEREAL BAR

Steps:

• Mix cereals and spices in a bowl.
• In a saucepan (or microwave oven), bring milk, brown sugar, peanut butter and honey to a boil.
• Boil for 1 minute before removing from heat.
• Immediately add vanilla and cereal mix.
• Mix well.
• Pour onto cookie sheet lined with wax paper.
• Cover with another piece of wax paper.
• Flatten with a rolling pin, packing tightly.
• Cool completely.
• Cut into 25 rectangles.

GFCF BREAKFAST BAR

Steps:

• Pre-heat oven to 350*.
• Mix together all the ingredients in order they are listed.
• Pour into a jelly roll pan or a 9x13 pan.
• Bake at 350* for 10 minutes or until toothpick comes out clean.
• Makes a brownie-like texture.
• * I use a mix of millet, tapoica, potato, and Amaranth flour. Using just one flour tends to give too strong of a flavor.