Grain Free Cereal Bars

My son loves cereal bars so finding this recipe was like hitting a jackpot! These bars are so much healthier than the processed cereal bars in the store. Our favorite flavors so far are raspberry and blueberry.  I was a little disappointed at first that the recipe doesn't make very many (yields about 6 bars) but it is easy enough to double it now that I know they are so tasty!  

Ingredients:

• 3/4 cup almond flour
• 1/2 cup coconut flour
• 2 tsp finely ground flaxseeds plus 1 tbs for dusting
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup coconut oil at room temperature
• 1/4 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup blueberry, raspberry or strawberry preserves (with no added sugars)

Instructions:

1. Place the flours, 2 tsp ground flaxseeds, baking soda, cinnamon and salt in a small bowl and stir to combine.
2. Place the coconut oil, honey, eggs and vanilla in a large bowl and beat for 30 seconds on medium high until creamy.
3. Slowly incorporate the dry ingredients into the wet, beating until well combined.
4. Divide the dough in half and shape into balls.  Place each ball in a piece of plastic wrap and flatten into a disk. Wrap tightly and chill in the fridge for 20 minutes.  
5. Preheat oven to 350 degrees.
6. Remove 1 disk from the fridge and let sit at room temp for 5 minutes to soften.  Roll the dough out between 2 pieces of parchment paper until it's 1/4 inch thick.
7. Using a pizza cutter, cut into rectangles about 5 inches by 2 inches.
8. Spread 1 tbs of the fruit preserves in the center of each rectangle, leaving a small border.
9. Repeat steps 6 and 7 with the other disk of dough.
10. Use a spatula to carefully place rectangles of plain dough on top of the rectangles with preserves.  Refrigerate the plain rectangles again to make moving them again if necessary.
11. Lightly wet your fingers with water and gently seal the bars by pressing the edges together. Sprinkle with additional flax seeds if desired.
12. Transfer the parchment paper with the bars to a baking sheet and bake for 12 minutes.

I found this recipe in Danielle Walkers cookbook, Against All Grain.