Grain-Free Cereal Bars? How can you make cereal bars without grains?
It’s normal to think grain when you think cereal bars. But since we’re at Break A Recipe, we’re going to make cereal bars without grain, dairy, egg, soy, corn, cashew, or almond!
My cereal bars have a “whole grain” taste but without the grains, eggs, nuts, dairy or soy. As my fiancé says, “Recipes are meant to be broken!”
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Welcome To Break A Recipe
If this is your first time visiting, my name is Nina. I’m a food nerd who cooks and bakes without gluten, grain, dairy, egg, soy, or corn.
When people ask me how I can possibly cook without these common ingredients, I confess that my secret ingredient is✨ Unicorn Farts.✨ How else could I get cereal bars like the ones in the photo?
Okay, maybe I don’t use Unicorn Farts. But I do use chickpea flour, coconut flour, tapioca flour, coconut oil, and xanthan gum.
I use the same flour blend in all my baking, similar to the way traditional recipes use white flour. This cuts down the amount of time I spend cooking. It takes up much less space in my cabinets, and it costs so much less money because I don’t waste ingredients!
Let’s Get Back To Our Grain-Free Cereal Bars!
How are we going to Break our Recipe?
We’re start with a traditional food we enjoy, and then we break it using our grain free flour, some coconut oil, and let taste and texture guide us as we produce a delicious food everyone can enjoy!
Cereal bars are known for a deep earthy flavor…How are we going to do that without whole grains?
We’ll use ground chia, flax meal, and sunflower seeds. You won’t be able to tell they’re grain free!
Are you ready to Break A Recipe?
Let’s Go Shopping!
If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.
- Coconut Flour
- Chickpea Flour
- Tapioca Flour
- Coconut Oil
- Powdered Sugar
- Flax Meal
- Chia Seed / Ground Chia
- Xanthan Gum
- Raspberry Jam
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
- 9×12 pan Make in a 9×9 square pan for a thicker bar
- 1 ¼ cups grain free flour link in notes
- 1¼ cups powdered sugar
- ¾ cup coconut oil
- ¼ cup ground white chia seeds Regular chia works.
- ¼ cup chopped sunflower seeds topping
- ¼ cup flax meal
- 1 tsp cinnamon
- ½ tsp xanthan gum
- 8 ounces raspberry jam Break the recipe and use your favorite jam!
- Preheat Oven to 375°F. Grease a 9×12 pan. In a large mixing bowl, mix grain free flour, powdered sugar, chia, flax meal, cinnamon.
- Melt coconut oil and mix into flour and sugar mixture until a batter forms.
- Sprinkle xanthan gum over the top of batter. Mix until matter becomes thick. Pour batter into greased pan.
- Evenly spread jam over base. Sprinkle chopped sunflower seeds evenly over jam layer.
- Bake 30-35 minutes or until jam is bubbly and crumbs are golden brown.
- Slice into bars when completely cooled.
Everyone always asks what I use for flour! I blend my own. I use 3 ingredients: coconut flour, tapioca flour, and chickpea flour. I chose these ingredients because when I studied white flour, it has three primary components–starch, protein, and fiber. I still need to use a xanthan gum to bind when I bake.
Using this blend in all my baking cuts down on the amount of waste and storage in my kitchen. No more 17 different flours which expire before I can use them. No more never having enough of the flour one particular recipe calls for.
Grain Free Flour Blend
- Mixing bowl
- Container for storing extra flour
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
If you’re wondering what other things I can make with this flour, take a look at my instagram to see what I’ve been baking lattely
One of my favorite things about sharing recipes is the feedback I get. It was a newsletter follower and Facebook friend who helped me revise this recipe.
Thanks to her insistence, I realized I had written the recipe the way it should be followed, not the way I actually Break The Recipe. You might have heard me say I get different results because I use different techniques a time or two before…
Thanks to her persistence, kind feedback, and patience, I was able to revise this recipe. When I say I depend on my testers and subscribers, I really do mean it. As a small thank you to these wonderful people I like to include exclusive tips and even subscriber only recipes in my newsletter. If you sign up, you’ll get them too!
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.