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Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Teff and Sorghum Cherry Bars

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!

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

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.

Instead I like to make teff and sorghum cherry bars. My kids go crazy for these.

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.

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Teff and Sorghum Cherry Bars {soaked, gluten free, dairy free, corn free, nut free, egg free, soy free, coconut free}
Serves 12
A simple soaked bar using fresh sweet cherries. It makes the perfect summer breakfast, snack or dessert!
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Ingredients
  1. 1/2 cup teff flour
  2. 1 1/2 cups sorghum flour
  3. 1/2 cup + 2 Tbsp. warm water
  4. 2 Tbsp. lemon juice
  5. 4 Tbsp. olive oil (or liquid fat of choice)
  6. 1/4 cup + 2 Tbsp. honey
  7. 1/2 tsp. unrefined sea salt
  8. 1/2 tsp. baking soda
  9. 2 tsp. grass-fed gelatin
  10. 1 cup sweet cherries, pitted and roughly chopped
  11. 1 Tbsp. hone
  12. 1 tsp. grass-fed gelatin
Instructions
  1. 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.
  2. Heat oven to 350*F. Grease a 9" square baking pan.
  3. Mix the cherries, 1 Tbsp. honey and 1 tsp. gelatin. Set aside.
  4. Add the remaining ingredients to the flour mixture. Mix until combined.
  5. Press half of the dough into the bottom of the prepared pan.
  6. Spread the cherry mixture on the dough.
  7. Top with the remaining half of dough.
  8. Bake for 35 minutes.
  9. Let the bars cool completely.
  10. Cut into bars.
  11. Store in a sealed container in the refrigerator (for up to a week) or freezer (for up to 6 months).
Notes
  1. The sorghum can be replaced with white or brown rice flour.
  2. Avocado oil, melted butter, lard, tallow or coconut oil will also work in place of the olive oil.
  3. You can add chopped nuts or chocolate chips into the dough or on the cherry layer.
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Worried about allergens?

No need to be! Teff and sorghum cherry bars are free of:

  • gluten
  • rice
  • dairy
  • nuts
  • corn
  • soy
  • eggs
  • coconut

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?

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola

Sourdough cherry granola is a simple, traditionally prepared breakfast cereal that incorporates fresh cherries with a touch of maple syrup and honey. No baking required and only five ingredients! It doesn’t get much easier.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

When I was in college I got hooked on granola. I have no idea what brand they had, but the granola in the cereal bins in our cafeteria was amazing!

Just thinking about it makes me want a bowl. Granola and milk…two things I miss dearly.

I looked forward to it every single day. Yes, I said every day.

If you’ve been around here long you know that eating the same foods every day often leads to an intolerance or even allergy. Which is why I now am on a rotational diet.

Can you guess what I can’t eat now? Oats. Which means no traditional granola.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

There are alternatives.

I’ve made alternative versions of granola over the years like grain free granola and soaked cereal.

Nuts have been out of my diet for a long time now. And lately my little one reacts to so many things that my grain options are dwindling…even many of my usual gluten free grains.

Instead I use a lot of sourdough right now (but of course I try not to eat it every day!)

What do you do with bowls full of cherries?

After cherry picking recently I was trying to brainstorm new ways to use up cherries. I decided to try my hand at making granola using my sourdough starter with added cherries for a sweet twist.

Making granola could not get any simpler! There are only five ingredients in sourdough cherry granola. All you do is mix and dehydrate.

The result is a sweet, fruity, crunchy cereal perfect for snacking or an easy summer breakfast.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola
Serves 12
A sweet, fruity, crunchy granola made with traditional sourdough and sweet cherries.
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Ingredients
  1. 2 1/2 cups sourdough starter
  2. 1 cup sweet cherries, pitted
  3. 1/4 cup honey
  4. 1/3 cup maple syrup
  5. 1 tsp. unrefined sea salt
  6. optional: 1/2 tsp. baking soda to make it a bit softer
  7. optional after drying: chopped nuts, dried fruit, coconut flakes, min chocolate chips
Instructions
  1. 3 - 9 hours before making the granola feed your sourdough starter so you have at least 3 1/2 cups.
  2. Puree the cherries in a blender.
  3. Mix the cherry puree, sourdough starter, honey, syrup and salt (and soda if using).
  4. Pour the mixture onto parchment lined dehydrator trays (this filled two trays in my Excalibur).
  5. Dry on the highest setting until crisp (this took about 15 hours for me).
  6. Break the granola into small pieces for granola or large pieces for crackers.
  7. Store in a sealed container in the cupboard or in the freezer for long term storage.
Notes
  1. You can replace the cherries with strawberries, blueberries, raspberries or a combination of fruit.
  2. You can use all honey or all maple syrup. The combination gives a neutral/mild sweet flavor.
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There is no flour added to the sourdough starter so you don’t have to worry about waiting for grains to ferment.

There is also no need to worry about oats!

Are oats really that great?

It’s funny that oats are such a staple in our culture. Oatmeal is thought of as the “perfect breakfast” and great for heart health. But I find that many people have a really hard time digesting oats. Even my mom (that doesn’t know a ton about real food) thinks they are hard on your stomach.

And if they are not properly prepared they are extra hard on your gut due to the high phytic acid content.

I attempted to eat oats once recently…and my baby had such  horrible reflux or stomach pain (she can’t tell us which yet) that she just screamed. So it’s nice to have an alternative to the traditional oat-based cereals.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

But how does it taste?

Now let’s get to the really important part – what my kids think.

They love it!

To be honest we haven’t been eating it as cereal much. But we have been munching on it a lot!

Sourdough cherry granola is the perfect finger food for snacks whether at home or on the go. It is not messy and stays good at room temperature.

I kept my sourdough cherry granola simple. If you want to spruce it up you can add dried fruit, nuts, coconut flakes or chocolate chips after it is dried and crumbled.

Not a cereal fan? Break the dried sheets into larger chunks for crackers!

Sourdough cherry granola is a great way to use fresh summer fruit. If you want to change it up you can swap blueberries, strawberries or raspberries for the cherries.

Give yourself a break.

This summer let yourself sleep in once in a while and wake up to a simple, no prep breakfast. Pour raw milk over your sourdough cherry granola or sprinkle the granola on a dish of whole milk yogurt.

Take five minutes and five ingredients to get sourdough cherry granola going. Then let your dehydrator do the work. Stock your pantry and your freezer with this delicious breakfast.

Are you a granola fan? What is your favorite version?

Sourdough Cherry Granola | Homemade Dutch Apple Pie

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Apple Pie Breakfast Parfait | Homemade Dutch Apple Pie

Apple Pie Breakfast Parfait

This apple pie breakfast parfait is a simple layered breakfast that is easy enough for kids to make and fancy enough for guests.
Apple Pie Breakfast Parfait | Homemade Dutch Apple PieSaturday mornings I like to make fun breakfasts and often let my kids choose what we have.  That usually includes things like:

But sometimes by Friday I just don’t have the energy or time to measure and soak flour and get things ready for baking. I need a simple breakfast that is still fun and delicious.

Enter the apple pie breakfast parfait! It is so easy to make that your kids can almost do it by themselves. But what’s even better about it is the taste.Apple Pie Breakfast Parfait | Homemade Dutch Apple Pie

Both of my big kids said it really tastes like apple pie. Then they proceeded to devour it!

There is no refined sugar (unless it is added to your granola). Apple pie breakfast parfait has a good balance of protein and fat from the yogurt and carbohydrates from the apples and granola. There is even some sea salt for balance if you use this kettle corn granola!

Don’t think this is just for kids, though!

Apple pie breakfast parfait looks so pretty and tastes so great it is perfect for entertaining house guests.

I would even make mini versions to serve at a brunch, whether for a playdate or a party.

I prepare the apple filling the night before so it can cool completely. Then in the morning I just layer the ingredients before breakfast. This would be a great thing for kids to do on their own or if they have friends over – build your own apple pie parfait!Apple Pie Breakfast Parfait | Homemade Dutch Apple Pie

This breakfast is very allergen friendly, being gluten, nut, corn, soy and egg free. If you are dairy free you can use coconut milk yogurt.

Apple pie breakfast parfait is also a perfect breakfast for the summer when you want something easy and cold.  You can prepare it in advance or assemble it in the morning.

Are you in a breakfast rut? Try an apple pie breakfast parfait. Your kids will love it. You will too!

Apple Pie Breakfast Parfait | Homemade Dutch Apple Pie

Apple Pie Breakfast Parfait
Yields 4
A simple, yet elegant breakfast parfait made with real ingredients and very allergen friendly.
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Ingredients
  1. 3 medium apples, peeled, cored and cut into small chunks
  2. 1/2 tsp. cinnamon
  3. 3 Tbsp. honey, maple syrup, coconut sugar or cane sugar
  4. 1 - 1 1/2 cups whole milk yogurt or coconut milk yogurt
  5. 1 cup prepared granola
Instructions
  1. Heat oven to 350*F.
  2. Combine the apples, cinnamon and sugar in a small baking dish.
  3. Bake 40 minutes. Stir.
  4. Cover and refrigerate over night.
  5. Layer the yogurt, apples and granola in four dishes.
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Fruit On The Bottom Yogurt

This fruit on the bottom yogurt only requires a few simple ingredients but is full of flavor and nutrients. It’s perfect for summer when fresh fruits are everywhere and you want something cold for breakfast.Fruit On The Bottom Yogurt | Homemade Dutch Apple Pie

Growing up we only got one kind of yogurt – fruit on the bottom.  As kids sometimes we would eat the plain yogurt first and then eat the fruit part last. It was fun.

These days most yogurts are blended and overly sweet. Many of them also contain artificial flavors and colors. Then there is one of my biggest critiques…low fat or worse, no fat. Why would I want yogurt that has had the healthy fat taken out and artificial ingredients added in?

My solution is always homemade.  We eat yogurt a lot for breakfast. I usually just add whatever fruit we have fresh or frozen to plain, whole milk yogurt (kids need lots of healthy fat!!).

But I came up with a fun, fruit on the bottom yogurt so my kids could enjoy it just like I did when I was little. Even if they don’t have to my kids always stir their yogurt before eating it. So when I set a fruit on the bottom yogurt in front of them for breakfast they were very excited! My son enjoyed helping me make it too.Fruit On The Bottom Yogurt | Homemade Dutch Apple Pie

I like using a see through container to serve this so the kids can see the bright fruit at the bottom. Or you could use something opaque and tell them the flavor is a surprise. Then as they stir kids see the yogurt change color.

I keep the sweetness level pretty low in our yogurt. My husband and kids enjoyed this as is. But if you are used to store bought flavored yogurts you might want to add a little extra sweetener.  I divided one batch of fruit among three containers of yogurt. You can split it between two to boost the flavor.

One thing I love about making my own fruit-filled yogurt is no addition of thickeners, particularly corn starch! My son is allergic to corn, so we have to avoid it.

As fresh fruit comes in season (strawberries are here!!!) just use whatever is available. Strawberries, raspberries, blueberries, cherries, peaches – they all work well.  If using blueberries you’ll have to mash them a little to get the juices flowing.Fruit On The Bottom Yogurt | Homemade Dutch Apple Pie

Fruit on the bottom yogurt is simple to make, uses quality ingredients and is fun for kids.  It takes three minutes to cut up a few pieces of fruit and add honey. Then in the morning top it with plain, whole milk yogurt. Serve it with homemade granola, granola bars, quinoa bars or cereal.

This also makes a great addition to a picnic lunch.

Fresh fruit works well in this yogurt, but you can just as easily use frozen. Simply let it thaw a bit before cutting up the fruit.

Did you grow up eating fruit on the bottom yogurt? Now you can serve it to your kids – but in a much healthier way.Fruit On The Bottom Yogurt | Homemade Dutch Apple Pie

Fruit on the Bottom Yogurt
Serves 3
A fun, fruit on the bottom yogurt made with real ingredients.
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Ingredients
  1. 1/2 cup strawberries, blueberries, raspberries, cherries or peaches
  2. 2 Tbsp. honey or maple syrup (add more if you like it sweeter)
  3. 1 1/2 - 2 cups plain, whole milk yogurt or coconut yogurt
Instructions
  1. Cut up the fruit into small pieces or mash the blueberries.
  2. Add the honey/syrup.
  3. Refrigerator for 1 hour or over night.
  4. Divide the fruit into two or three cups.
  5. Top with 1/2 - 3/4 cups yogurt.
  6. Stir when serving.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Sourdough Bacon Pancakes {dairy free, nut free, corn free}

Sourdough Bacon Pancakes | Homemade Dutch Apple PieFriday night is breakfast for dinner night. I can never go wrong if it includes pancakes!

Most of the time I do soaked gluten free pancakes. But once in a while it’s nice to change it up. These sourdough pancakes are perfect for variety.

There is no extra flour added to the sourdough starter. So you don’t have to worry about extra soaking/fermenting time.

One batch makes about ten pancakes. If you double it you can stock your freezer for easy week day breakfasts.Sourdough Bacon Pancakes | Homemade Dutch Apple Pie

Sourdough pancakes are thinner than regular pancakes. But they are still delicious. They also work well as wraps for sandwiches.  You can make them thicker by adding extra flour to the batter. I make them both ways…and they are equally delicious!

This version of sourdough pancakes includes bacon. It’s the perfect paring. Slightly sour pancakes combined with salty bacon and sweet maple syrup make a delicious breakfast treat.

If you don’t want bacon you can add chocolate chips, dried, fresh or frozen fruit or nuts to the pancakes. You really can’t go wrong.

Does  your family enjoy pancakes? Try sourdough bacon pancakes for a new twist on a classic breakfast.

Sourdough Bacon Pancakes | Homemade Dutch Apple Pie

Sourdough Bacon Pancakes {nut free, dairy free, corn free}
Yields 10
A sweet and salty pancake made with sourdough and bacon.
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Ingredients
  1. 2 cups sourdough starter
  2. 2 Tbsp. coconut sugar or cane sugar
  3. 1 egg
  4. 2 Tbsp. bacon grease, melted (or butter or coconut oil)
  5. 1/2 tsp. sea salt
  6. 1 tsp. baking soda
  7. 1/2 cup cooked, crumbled bacon
Instructions
  1. Feed your sourdough starter the day before making the pancakes so you have at least 3 cups of starter.
  2. Combine the starter, sugar, egg, grease and salt.
  3. Sprinkle the baking soda on top. Gently stir.
  4. Pour 1/3 cup portions of batter onto a hot, greased skillet.
  5. Add crumbled bacon to each pancake.
  6. Cook until the edges get dry and the bubbles pop. Flip pancakes.
  7. Cook another minute.
  8. Serve warm with extra bacon, butter or coconut oil and maple syrup.
Notes
  1. These pancakes are quite flat. If you want more rise you can try adding 1/2 tsp. cream of tartar to the batter with the soda water.
  2. To make thicker pancakes add 1/2 cup all purpose flour or white spelt to the batter.
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Broth For Breakfast: Toast

Broth For Breakfast: Toast | Homemade Dutch Apple PieI have another super simple way to add broth to your breakfast.  It doesn’t even require cooking (unless you consider making toast cooking).

The only thing this does require is very gelled broth. It should be unseasoned or very mildly seasoned if you want to add jam.

Then just grab a knife, some toast and start spreading!

Gelled broth is a lot like jelly. You can use it the same way. I personally just add the broth and sprinkle sea salt on top.  But if you’re not a fan of the broth flavor you can use a thinner layer of broth and spread jam on top. You’ll never know it’s there. The broth sort of melts onto the toast.

This is an easy way to get kids to eat broth. They don’t even have to know it’s there!

Pair toast with jam and broth with broth scrambled eggs for a really nutrient dense breakfast. You’ll have protein, carbohydrates and fat. You’ll have starch, sugar, salt and saturated fat. You’ll have the healing benefits of broth combined with eggs to make a complete protein.

That is about as good as it gets for breakfast. Your body and metabolism will be soaring for the rest of the day.

Broth For Breakfast: Toast | Homemade Dutch Apple Pie

Broth For Breakfast: Toast
Serves 1
A simple breakfast dish that uses broth.
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Ingredients
  1. 1 slice of bread of choice
  2. 1-2 Tbsp. gelled broth
  3. sea salt to taste
Instructions
  1. Toast the bread or keep at room temperature.
  2. Spread the broth on the toast.
  3. Sprinkle with sea salt.
Notes
  1. You can spread butter or coconut oil on the bread before the broth.
  2. You can spread nut butter, jam or honey on top of the broth.
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Broth For Breakfast: Scrambled Eggs

Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple PieBy now I’m sure you’ve heard about the benefits of bone broth. It is great for healing the gut, for boosting the immune system and for adding essential vitamins and minerals to the diet.  It is important to consume broth every day.

But what if you don’t like soup? Or maybe you just can’t stomach plain broth? There are many recipes that incorporate broth.  I have a lot of delicious ones on my site, like sloppy joes, sweet and sour meatballs, beef stroganoff and stir fry.

Those are great lunch and dinner options  But I personally like to start my day with broth. I love getting a nutritional boost right away.  Plus I think it’s important to eat a big breakfast to really fuel your body.

I do eat soup most mornings. It’s easy. I just use whatever broth and leftover meat and vegetables I have on hand. But I know not everyone can stomach the idea of soup for breakfast.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

So I’ve come up with some easy ways to get broth into your breakfast. You won’t even know you’re eating it!

One way to easily eat broth for breakfast is in your scrambled eggs. I came up with this version of eggs for my son who is allergic to dairy.  I couldn’t use raw milk in his scrambled eggs. But milk alternatives can give a strange flavor. So I started using broth. It works so well!

Skip the milk. Add some broth to your eggs and cook them as usual. It gives the eggs a great flavor! Plus you’re getting a nutritional boost. The combination of broth and eggs is a power packed breakfast.  Add a piece of toast with homemade jam and you’ve got a complete meal to really fuel you for the day.

Do you start your day with broth? It just got a little easier.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

Broth For Breakfast Series: Scrambled Eggs
Serves 2
Scrambled eggs cooked in broth.
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Ingredients
  1. 1/2 cup broth
  2. 3 eggs
  3. sea salt and pepper to taste
  4. 2 Tbsp. coconut oil, butter, lard or bacon grease
Instructions
  1. Heat the broth and oil in a small skillet.
  2. Once the broth starts to simmer add the eggs and seasoning.
  3. Stir the eggs to break the yolks and cook as you would regular scrambled eggs.
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Sausage Seasoning For Sensitive Palates

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

I don’t usually cook breakfast in the morning (except warming my daily mug of soup).  That may seem surprising for someone that gets up early and loves to be in the kitchen.

But here mornings are for easy, get it on the table quickly meals. That means things like yogurt, homemade granola, fruit, baked goods, nuts, cheese, smoothies, gummies, hard boiled eggs and dried fruit.

Morning is my time to get work done before the kids get up. Not to mention I have one child that often wakes up early and is ready for breakfast the moment his feet hit the floor. So breakfast is usually something prepared the night before.

But we do LOVE all breakfast foods – pancakes, waffles, french toast, eggs, bacon and of course sausage! Breakfast foods are some of our favorites. So we have breakfast for dinner once a week.

My daughter has a very sensitive palate…i.e. won’t eat anything “spicy.”  That includes just about any seasoning. It’s rare that she can eat anything in a restaurant without it burning her tongue. If your little one is the same way check out this post on “picky eating.”  And read on to find out how we make sausage that is not spicy but has lots of flavor. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie We often buy our sausage from a local farm. It tastes very good and is high quality meat. My daughter will eat a little bit of it. But not much.

So recently we got a half pig. Part of that included sausage. I opted to just get plain ground pork instead of the butcher adding seasoning. I didn’t want ten pounds of sausage that my daughter wouldn’t touch.

That meant I had to come up with my own sausage spice blend so we could still enjoy sausage on our breakfast for dinner nights or in our squash soup.

This seasoning uses common herbs and spices and is easy on the palate. There is a bit of coconut sugar added to make sure it is well tolerated in a sensitive mouth.

You can mix it up fresh for one batch of sausage or make a large batch and have a jar of it on hand whenever you need it. This sausage seasoning also works well for burgers and chicken.

You can even mix the seasoning into the meat, shape the sausage patties and freeze them on a tray for easy sausage any time.

There is no need to take sausage off the menu if you have a sensitive palate to cook for. Simply make your own spice blend so everyone can enjoy delicious sausage with their favorite breakfast foods. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

Sausage Seasoning For Sensitive Palates
A very mild, yet flavorful seasoning for homemade sausage.
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Ingredients
  1. 1 tsp. unrefined sea salt
  2. 1/2 tsp. garlic powder
  3. 1/2 tsp. basil
  4. 1/2 tsp. celery salt
  5. 1 tsp. dill weed
  6. 1/2 tsp. mustard powder
  7. 3 tsp. coconut sugar
  8. 1/4 tsp. cinnamon
Instructions
  1. Combine all of the ingredients.
  2. Add to one pound of ground meat (pork, turkey or chicken).
  3. Use immediately or cover and refrigerate until ready to use.
  4. Form patties and cook in coconut oil, lard or tallow in a skillet.
Notes
  1. The seasoning mix can be prepared in advance. It can also be made in large batches and used as needed.
  2. You can add an egg to the meat and seasoning mixture as a binder.
  3. One batch totals about 7 tsp. So if you make a larger batch you can use 7 tsp. of it per pound of meat.
  4. You can mix the meat and seasoning and form patties in advance. Simply place them on a parchment lined baking sheet, freeze them and then store them in a sealed container. Thaw as many patties as you need at a time.
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Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Bars

These quinoa bars are a great alternative to granola bars. They are soaked and gluten, dairy, egg and nut free.

Simple Soaked Quinoa Bars Just |Take A Bite

Granola bars are so delicious! But not everyone can tolerate oats. Not to mention it’s good for everyone to have variety in their diet (help avoid those allergies!!).

So I came up with an oat free bar made with quinoa. This is another simple, soaked bar that kids love.

First the quinoa is soaked. Then it is cooked. Then mix and bake the bars. Each step takes very little hands on time. 

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I actually made two versions of quinoa bars. One with and one without coconut oil. In the end I liked them somewhere in the middle! There is a little bit of coconut oil to help bind the bars. But not so much that they are oily when you hold them.

Simple Soaked Series: Quinoa Bars | Just Take A Bite

No refrigeration.

So they are not as easy to eat on the go like the crunchy granola bars.  But you can always pack them in a mini cooler. I would even pack them in my daughter’s lunch box since it has a cooler.

The texture of the quinoa bars is great for  young children since they are so soft. They are also gluten, dairy, egg, nut and corn free. So they are suitable even for one year olds and those with allergies. I love having them on hand for an easy addition to lunches for my little ones still at home.

Great for nursing mamas.

Quinoa is great for boosting milk supply. So make a big batch and stock your freezer. Snack on one every day to keep your milk supply up.

Quinoa bars really pack a punch with nutrition from the flax seeds, quinoa and coconut oil. They have protein, starch and lots of healthy fat!

Are you getting sick of granola bars? Switch it up and try quinoa bars. 

Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Granola Bars
Yields 20
An oat free granola bar made with soaked quinoa.
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Ingredients
  1. 1 cup quiona
  2. 3 cups warm water + 2 Tbsp. lemon juice, whey, kefir or yogurt
  3. 3 cups water
  4. 1/2 cup ground flax seeds
  5. 1/2 cup shredded coconut
  6. 3 Tbsp. melted coconut oil or butter
  7. 1 cup coconut sugar
  8. 1/2 tsp. unrefined sea salt
  9. 1/2 cup chopped dried fruit, nuts, seeds and/or chocolate chips
Instructions
  1. Combine the quiona, water and lemon juice.
  2. Let sit 24 hours.
  3. Drain and rinse the quiona.
  4. In a medium saucepan combine the quinoa and 3 cups of water.
  5. Bring to a boil, cover and simmer for 1 hour.
  6. Turn off heat. Let quinoa sit for 15 minutes, covered.
  7. Transfer the cooked quinoa to a large bowl. Let sit 15 minutes.
  8. Heat the oven to 350*F. Grease a 9x13 pan.
  9. Add the flax seed and coconut to the cooked quinoa.
  10. Let sit 5 minutes for the flax seeds to absorb liquid.
  11. Add the remaining ingredients.
  12. Spread the mixture into the prepared pan.
  13. Bake for 70 minutes.
  14. Let cool 5 minutes.
  15. Cut into bars.
  16. Place the bars upside down on a parchment lined baking sheet.
  17. Return to the oven and bake 30 minutes.
  18. Let cool completely. Refrigerate to solidify.
  19. Store in an airtight container in the refrigerator or freezer for long term storage.
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Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Simple Soaked Series: Crunchy Granola Bars

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!Next up in my simple soaked series is a staple in my house – granola bars!  These are definitely a family favorite.

One batch of granola bars makes a big batch so you can stock the freezer for easy breakfasts and snacks.  The really great thing about them is that you don’t even have to thaw them! Just grab one out of the freezer and start eating.

Soaked Crunchy Granola Bars

I’ve made many different versions of granola bars over the years. But I haven’t always prepared them the right way.

This version of granola bars uses soaked oats to reduce phytic acid content and make them easier on your tummy.  The oats are first soaked and dried. You’ll have to do this step in advance, so plan ahead. Then all you have to do is mix and bake. Homemade granola bars are so easy to make.

They are also very budget friendly! No need to pay for a box. Just make your own granola bars for a fraction of the cost…and get sixteen at a time instead of six. Making your own also means you decide on the flavor. Add any dried fruit, nuts, seeds and chocolate chips you like.

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Allergen Free Granola Bars

The other unique thing about this recipe is that it makes crunchy granola bars. I grew up eating crunchy granola bars (anybody else remember the green package of the oats and honey flavor?). I’ve always like them better than chewy.

But most homemade granola bar recipes make chewy bars. So I’ve created a crunchy version. My kids like this better than chewy as well. Making crunchy granola bars also means you don’t have to use any eggs. So they are naturally gluten, egg and nut free! They can also be made dairy free.

Easy Snack on the Go

Soaked crunchy granola bars hold up really well. There is no need to refrigerate them to make them stay together. You can easily pack them in a lunch or even toss them in a diaper bag when you’re on the go.

I like to make a big batch and wrap them individually. I store them in the freezer and take individual bars out as needed.

A crunchy granola bar pairs well with whole yogurt drizzled with honey, fruity yogurt, eggs or even a handful of crispy nuts. Add a piece of fruit and you’ve got a balanced, nutritious, ready in minutes breakfast.

Are you a crunchy or chewy granola bar lover? Give this crunchy granola bar a try. Your whole family will love it.

If you like granola bars but don’t tolerate oats, stay tuned…I’ve got another great breakfast bar coming your way!

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy! 

Simple Soaked Series: Crunchy Granola Bars
Yields 16
A crunchy granola bar made with soaked oats.
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Ingredients
  1. 3 cups rolled oats
  2. 1 1/2 cups warm water + 2 Tbsp. lemon juice, yogurt, whey or kefir
  3. 1/2 cup shredded coconut
  4. 1/2 cup ground flax seeds
  5. 6 Tbsp. butter or coconut oil
  6. 1/3 cup honey
  7. 1/3 cup maple syrup
  8. 1/2 cup coconut sugar or cane sugar
  9. 1/2 tsp. unrefined sea salt
  10. optional: 1/2 cup dried fruit, chopped nuts, seeds or chocolate chips; 1 tsp. cinnamon
Instructions
  1. Combine the oats and the soaking liquid.
  2. Cover and let sit 24 hours.
  3. Rinse and drain the oats.
  4. Spread the soaked oats on a dehydrator tray and dry for 8 hours (this can also be done in an oven at the lowest heat setting)
  5. Allow the dried oats to cool.
  6. Heat the oven to 325*F. Grease a 9x13 pan.
  7. Crumble the dried oats into a large bowl.
  8. Add the coconut, flax seeds, sugar and salt to the oats. Gently mix.
  9. Heat the butter, honey and syrup in a small saucepan until melted and combined.
  10. Add the butter mixture to the oat mixture. Mix well.
  11. Add any optional add-ins.
  12. Spread the mixture into the prepared pan.
  13. Bake for 30 minutes.
  14. Allow to cool for 10 minutes. Cut into bars.
  15. Allow to cool completely before removing the bars from the pan.
  16. Store in an airtight container.
Notes
  1. The granola bars can be kept in the refrigerator to stay fresh longer. They can also be stored in the freezer for long term storage. There is no need to thaw granola bars.
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