Rhubarb and Apple Bars

Life through food coloured glasses

One of my favourite store bought muesli bars are the ones with the yummy fruit filling in them. Of course they are loaded with sugar and preservatives, so discovering this recipe was the highlight of my day thanks to against all grain. I have adapted the recipe with some apple and rhubarb filling that you can also use to make my yummy gluten free apple crumble.

Ingredients:

Base

¾ cup almond flour

½ cup coconut flour

2 tsp finely ground flaxseed

½ tsp baking soda

½ tsp cinnamon

¼ tsp sea salt

¼ cup coconut oil, room temperature

¼ cup honey or maple syrup

2 large eggs, room temperature

1 tsp vanilla extract

Apple and Rhubarb Filling

500g of apples peeled and cored

3/4 cup of apple juice

1 bunch of rhubarb

3 tablespoons of maple syrup (you can use agave or honey)

1 Vanilla bean split

Directions filling:

Roughly chop the rhubarb and apples and put them in a medium saucepan with the apple juice, vanilla bean and maple syrup.
cook on a low heat for 30 minutes stirring at 5 minute intervals.
Once your filling has cooked and broken down to a nice syrupy mess. Put to the side to cool to room temperature.

Filling

Combine the flours, 2 tsp flaxseed, baking soda, cinnamon, and salt in a small bowl.
Combine the coconut oil, honey, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
Divide the dough into two parts and shape into balls. Place each ball on a piece of plastic wrap and flatten into a disc. Wrap tightly and chill in the refrigerator for 20 minutes.
Preheat your oven to 180 degrees celcius.
Remove one disc from the fridge and place it on a piece of baking paper. Place another piece of baking paper over the disc, then roll it with a rolling pin in both directions until you’ve reached a ¼ inch thickness.
Cut the circle into a large square, then into smaller rectangles 3cm x 4cm
Spread 1 tablespoon of the fruit on each rectangle, leaving a 1cm border.
Remove the other disc from the fridge and repeat steps 6 and 7.
Use a spatula to carefully lift each rectangle of dough and place it on top of the rectangles with the fruit on them.
Dip your fingers in a little water and gently seal the bars on all sides by pressing the two rectangles together on the edges.
Transfer the baking paper with the bars onto a baking tray and bake at 180 degrees celcius for 12 minutes.

Makes 8 bars

Cooking time: 1 hour

Paleo, gluten free, dairy free, no refined sugar

Based on the recipe by: against all grain