Homemade Strawberry Cereal Bars

• Vegetarian

• Produce

  • 1 cup Strawberries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Agave nectar

• Pasta & Grains

  • 1 cup Oats, dry

• Baking & Spices

  • 1 tsp Baking powder
  • 2 cup Pastry flour
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1 tbsp Water

Found on superhealthykids.com

Directions

• Cream the coconut, agave, vanilla and egg, with an electric mixer. In a separate bowl, combine flour, oats, salt, and baking powder. Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated. Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesnt stick to your rolling pin, or the counter. Cut and wash 1 cup of strawberries. Put them in a small saucepan with 1 tablespoon of water. Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart. After about 5 minutes, pour strawberries into a food processor and blend until smooth. If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water *enough to turn the corn starch liquid. Add to the strawberries and stir over low heat until it begins to thicken. Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares. Pour strawberry sauce on one side, and fold over and pinch to keep the filling in. Transfer to a cookie sheet and bake at 350 for 15 minutes. To keep these soft, store in a zip top bag or air proof container.