25 August, 2015
Fruit Filled Cereal Bars
Fruit Filled Cereal Bars
Makes: 24
Ingredients:
- 100g rolled oats
- 100g unprocessed bran
- 40g coconut flour
- 200g plain flour
- 1 teaspoon baking powder
- 30g coconut sugar
- 3 eggs
- 140g butter
- 1 teaspoon vanilla essence
- 1 tablespoon honey
Filling Ingredients:
- 6 apples
- 2 tablespoons C4K Kitchen’s Raspberry Chia Jam (optional)
- 1 tablespoon chia seeds
Method:
- Place the oats and bran in a food processor and process until it resembles a coarse flour like texture.
- Add in both flours and the baking powder and process for a further 10 seconds until well combined, set this mixture aside until later.
- Using your electric beaters to cream together the butter and sugar until white and fluffy, approximately 3-5 minutes
- Add in the eggs one at a time ensure fully combined before adding in the next egg followed by the vanilla and the honey until well combined
- Gradually add in the dry mixture ensuring well combined before adding in more and scraping down the side of the bowl with a spatula regularly
- Once all of the dry mixture has been added it should stick together when squash between your fingers
- Turn the dough out onto a lightly floured clean surface and knead the dough gently to bring together
- Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
- To prepare the filling – peel, core and dice the apples and place in a small saucepan with a tablespoon of water and simmer for 10-15 minutes until soft, mash the apples using a fork and stir through the C4K Kitchen’s Raspberry Chia Jam and the chia seeds and set aside until you are ready to start constructing the bars
- Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
- Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
- Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
- Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
- Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
- Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
- Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.
Thermo-cooking method:
- Add oats and bran into the jug, Speed 9; 20 seconds
- Add both flours and the baking powder, Speed 6; 5 seconds
- Set aside
- Reuse jug as is to cream butter, vanilla and sugar, Speed 6; 30 seconds. Scrape down the side with a spatula, Speed 6; 30 seconds.
- Add in eggs and honey, Speed 3; 30 seconds
- Remove the cap from the lid and set the device Speed 2; 3 minutes, gradually add in the dry ingredients until well combined
- Finally knead your dough – Speed 6; 30 second, after 10 seconds gradually reduce the speed to 1
- The dough is ready when it sticks together when squash between your fingers
- Turn the dough out onto a lightly floured clean surface and roll into a ball
- Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
- Reuse the jug as is, place the apples into the jug, Speed 1, 100 degrees, 15 minutes
- Process the apple (Speed 6; 10 seconds, scrape down the side of the bowl, Speed 6;10 seconds)
- Add in the C4K Kitchen’s Raspberry Chia Jam and chia seed (Speed 1; 10 second)
- The filling is now ready for you to construct your fruit filled bars
- Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
- Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
- Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
- Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
- Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
- Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
- Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.