An allergy friendly and wholesome gluten free cereal bar made at home!
Grease an 8 x 8 pan or line with parchment paper.
In a 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 or more applesauce if it is necessary. I use my hands to mix thoroughly and add more applesauce if the dough in a bit dry, you want it slightly sticky. Divide the dough in half.
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 (be sure to grease it if you are not using parchment paper), pressing and smooshing until the bottom crust is dispersed if needed. Gently remove the parchment.
Spread your filling evenly over the bottom crust. The amount you use it totally up to your taste preference.
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! I have also just moved pieces of the dough and overlapped pieces as a top crust...works great too!
Bake for 20-25 minutes until the center is just set.
Place all ingredients in a small sauce pan over medium low heat and simmer for multiple minutes.
Once cooked through and thick, puree with an immersion blender for texture-averse kiddos! If you used chia seeds version, add after the fruit is cooked and let rest to thicken (suggest making this version ahead of time).
Recipe via tessadomesticdiva.com