I've done cereal bars many times at home, because they are easy to make, very flexible to different combinations and they result well as snacks to take work or to children`s school.
I should say straight away this recipe is Gluten and Lactose free.
The cereal bars standard recipes (flapjack in UK) have in its composition refined sugar or honey. As I like to avoid refined sugar when i’m developing children`s recipes, I use the natural sweetness of fruits or so other natural sweeteners like Agave, Stevia or coconut sugar that have lower glycemic index than refined sugar.
In this recipe I ended up using a bit of agave to add some sweetness, but it is up to you. Honey can also be used, but this contains an higher glycemic index than Agave.
In basic recipes it´s also used butter but in this one I decided not to use lactose therefore almond butter seemed to me a wonderful substitute.
I leave here the link to the post with the other recipe I had already posted here some months ago.
Well, I used one of those loaf tins which is excellent to then cut in bars after cold.
-150g Almond butter
-200g Dates, chopped
- 3tbsp water
-100g chopped Nuts (mix 2 or 3 of your choice)
- 100g Dried Apricots, chopped
-1tsp. ground cinnamon
-zest of 1 orange
-225g Gluten-Free Oats
- Pre-heat the oven at 180C.
- Place dates and water in a food processor and whiz until smooth.
- Melt the almond butter in a pan, add the date's puree and all the other ingredients.
- Press into a case (pound cake tin), already greased and with baking paper.
- Bake for about 20 to 25m.
- Remove from the oven and leave to cool down for 10m in the case over a rack before cut.
- Remove carefully from the tray with the paper , cut and leave to cool down before tasting (at least 30m).
Options of flavors: Cinnamon and Lemon zest; Mix of dry fruit and orange zest; Just Nuts; Dark Chocolate chips; Nuts and dehydrated coconut.