Gluten-Free Yeast-Free Quick Bread
A healthy lunch box treat that you can make from scratch for the kids (or for you!). Full of yummy, nutrient-dense ingredients.
You can use the unsweetened nut or seed butter of your choice. I like sunflower seed butter and almond butter, but there are many excellent options out there. If you stick to a seed butter you’ll also be making these nut free and school-safe!
This recipe was adapted from A Fresh Legacy.
| Apricot Butter Bars |
Apricot Butter Bars
| Servings | Prep Time | Cook Time |
| 10bars | 10minutes | 12hours |
| Servings | Prep Time |
| 10bars | 10minutes |
| Cook Time |
| 12hours |
Ingredients
- 1 tbsp Chia seeds
- 3 tbsp nut or seed butter unsweetened
- 1/2 cup dried fig
- 1 1/2 cup dried apricot
- 3 tbsp coconut dried
- 1 cup granola or muesli
Servings: bars
Units:
|
Ingredients
Servings: bars
Units:
|
Instructions
- Add the ingredients to a food processor and combine well until a ball of thick paste is formed
- Scoop the ingredients out onto a large piece of baking paper
- Cover the mixture with the excess paper and flatten slightly
- Roll out with a rolling pin until the mixture forms a flat slab about 1.5 cm thick
- Dehydrate for approximately 12 hours at 125 degrees.
- If you do not have a dehydrator you could either set these bars in the fridge, or cook them at a the ovens lowest temperature for a day. If you are storing them in the fridge rather than dehydrating them they will be a little sticky. Dehydrating them removes the moisture and makes them easier to store and eat. I have not made them in the oven to date so can not specify the exact cooking time it would take. If you give it a try I would love for you to drop back and share the details.
Recipe Notes
Store in an airtight container.
The cook time may vary depending on the model of dehydrator you use.
