Nicole Hunn’s version of Nature Valley snack bars uses ground freeze-dried apples for flavor.
- 2 cups freeze-dried apples
- 3/4 cup almond flour
- 1/2 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 2 cups gluten-free crisp rice cereal
- 13/4 cups gluten-free old-fashioned rolled oats
- 6 Tbs. honey
- 5 Tbs. virgin coconut oil, melted
1 | Preheat oven to 325°F. Line 13- x 9-inch sheet pan with parchment paper.
2 | Grind dried apples to powder in blender or food processor. Transfer to bowl, and whisk in almond flour, sugar, cinnamon, and salt. Stir in
rice cereal and oats, then honey and coconut oil.
3 | Spread mixture on prepared baking sheet. Cover mixture with sheet of parchment paper, then set second sheet pan on top. Apply even pressure over sheet pan to compress mixture as much as possible. Remove sheet pan and top sheet of parchment paper. Bake 25 minutes, or until mixture is golden brown. Cool 5 minutes, then transfer to cutting board using parchment paper to lift mixture from pan. Slice into three rows of five rectangles. Cool completely before separating into bars.
- Calories: 196
- Carbohydrate Content: 29 g
- Fat Content: 8 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 5 g
- Sodium Content: 71 mg
- Sugar Content: 17 g