Fruit Filled Cereal Bars - Gluten Free & Vegan

My kids have always loved cereal bars. I never got it...they were too sweet for me.  When we had to go gluten free, the options out there for this breakfast staple were pretty dismal.  Not only were they atrociously expensive, they left more than a little to be desired.  My kids couldn't go through a box.  I couldn't blame them.  But now I have something better to give them, and you do too!  Meet the quintessential cereal bar with no weird ingredients, wholesome nutrition, and allergen free!  This one took a lot tries to get it right, I hope you think they're worth it!  Woot woot!!

INGREDIENT NOTE: Make you oat flour by whirring rolled oats in a coffee grinder, it's easy and works great!

Dry:

1 cup gluten free oat flour
1 cup teff flour (or more oat or brown rice flour)
(If you can do gluten, I imagine spelt, and whole wheat pastry flour would work great!)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup palm sugar (or other granulated sugar)
2 tablespoon chia meal or flax meal

Wet:
1/2 cup apple sauce
1/4 cup melted coconut oil (or other oil)
2 teaspoons vanilla

Filling:
6-8 tablespoons favorite jelly (I used my own homemade honey sweetened strawberry jam).  If your jelly is very thin like some low sugar jelly's are, it is ok to add a couple of tablespoons of tapioca flour or arrowroot starch to thicken it up!

Preheat oven to 350 degrees.  Whisk the dry ingredients together.  In a separate liquid measuring cup, whisk the wet ingredients.  Pour into the dry mix and blend until a soft dough is formed.  You may add a couple tablespoons milk if it is necessary.  Divide the dough in half.  Grease an 8 x 8 pan.  Place half the dough on a piece of parchment, place another piece of parchment over the top, and roll it out into a rough 8 x 8 square (the dough should be too wet to roll without the parchment on top. I have used plastic wrap, waxed paper, and a Silpat for this job too with success, just be sure you don't try and bake the plastic wrap or waxed paper!)   Invert the rolled dough into the pan, pressing and smooshing until the bottom crust is dispersed.  Gently remove the parchment.  Spread your filling evenly over the bottom crust.  Roll out the top crust in the same manner, and flip over onto the top of the filling.  Press and smoosh with the parchment in place and then remove when you are happy!  Bake for 20-25 minutes until the center is set.

This recipe was shared on Allergy Friendly Friday, Thriving on Thursdays,  Real Food Wednesdays, Gluten Free Wednesday, This Chick Cooks, Whole Foods Wednesday, What's Cooking Wednesday,  Fat Tuesday, Slightly Indulgent Tuesday, Monday Mania,  My Meatless Monday,  Sugar Free Sundays,  Lunchbox Love, Fight Back Friday,  Wellness Weekend,  Pennywise Platter, Hearth & Soul, Traditional Tuesday, Tasty Tuesdays,