Teff and sorghum cherry bars combine two flavorful gluten free grains with a sweet summer fruit to make a soaked, allergen friendly bar. Cherry bars are perfect for easy breakfasts, snacks or even dessert!
Cherries, cherries everywhere!
Did you take advantage of cherry season this year?
I think I blinked and it was over. It lasted maybe two weeks.
I’m thankful we got a good haul while they were around. I froze most of them. But we still have a small bowl in the fridge that needs to be used up ASAP.
We could eat them fresh. But we are all getting cherried-out after devouring them for a few days straight.
The dough is made with soaked gluten free grains and can be mixed by hand. The cherries are combined with gelatin and touch of honey for a sweet cherry filling.
Trying to get your kids in the kitchen?
Teff and sorghum cherry bars are perfect for little hands that want to help. The dough is very “hand friendly” and needs to be pressed into the pan. It is also a very firm dough, so it doesn’t spill out of the bowl very easily.
- 1/2 cup teff flour
- 1 1/2 cups sorghum flour
- 1/2 cup + 2 Tbsp. warm water
- 2 Tbsp. lemon juice
- 4 Tbsp. olive oil (or liquid fat of choice)
- 1/4 cup + 2 Tbsp. honey
- 1/2 tsp. unrefined sea salt
- 1/2 tsp. baking soda
- 2 tsp. grass-fed gelatin
- 1 cup sweet cherries, pitted and roughly chopped
- 1 Tbsp. hone
- 1 tsp. grass-fed gelatin
- Combine the teff, sorghum, water, lemon juice and oil. Work the wet ingredients into the flour. It will be crumbly. Cover and let sit 7-24 hours.
- Heat oven to 350*F. Grease a 9" square baking pan.
- Mix the cherries, 1 Tbsp. honey and 1 tsp. gelatin. Set aside.
- Add the remaining ingredients to the flour mixture. Mix until combined.
- Press half of the dough into the bottom of the prepared pan.
- Spread the cherry mixture on the dough.
- Top with the remaining half of dough.
- Bake for 35 minutes.
- Let the bars cool completely.
- Cut into bars.
- Store in a sealed container in the refrigerator (for up to a week) or freezer (for up to 6 months).
- The sorghum can be replaced with white or brown rice flour.
- Avocado oil, melted butter, lard, tallow or coconut oil will also work in place of the olive oil.
- You can add chopped nuts or chocolate chips into the dough or on the cherry layer.
Worried about allergens?
No need to be! Teff and sorghum cherry bars are free of:
The grains are also soaked for better digestion and absorption of nutrients. What’s not to love about a treat like that?
Let’s not forget one of the stars of this bar…grass-fed gelatin!
The gelatin helps bind the bars, create a gooey filling and adds nutrients.
If you are looking for a simple breakfast, try teff and sorghum cherry bars. Add a dish of whole milk yogurt, scrambled eggs or pastured bacon and you’ve got a great start to your day.
Teff and sorghum cherry bars aren’t just for breakfast.
I love using cherry bars as a simple component in lunches. A few slices of raw cheese, fresh in-season fruits and vegetables and a cherry bar…the perfect (and easy!!) summer lunch. Bonus that it can all be eaten with your hands.
Not sure how to use up those last few cherries? Give teff and sorghum cherry bars a try. You many find yourself digging in to your freezer stash to make them all year long!
You can even add chopped nuts and chocolate chips to the batter or spread them on top of the cherries for a really special treat.
Did you miss out on cherries?
No problem. Try these bars with blueberries! Simply mash the berries a bit before adding the gelatin.
No matter what fruit you add these bars are delicious and a perfect summer treat.
What are some fun ways you use your fresh, summer fruit?