Cereal bars filled with three types of berries

Ingredients:

Bars

• 140g gluten-free flour mix, see recipe below
• 45 g gluten-free oat flour
• 2.5 tbsp maple sugar
• 2 tablespoons flaxseed meal, plus more for dusting
• 2 tablespoons gluten-free rolled oats
• 1/4 teaspoon salt
• 1/4 tsp ground cinnamon
• 2 tablespoons cold butter, cut into pieces
• 1 teaspoon vanilla extract
• 1 large egg white

Filling

• 1/2 cup assorted dried berries, such as cherries, strawberries, and blueberries
• 1/4 cup boiling water

Gluten-free flour mix

• 430 g rice flour
• 190 gr. tapioca flour
• 120 g potato starch
• 10 g xanthan gum
• 1.5 tsp salt

Preparation:

1. Prepare the doughCombine the gluten-free mixture, oat flour, maple sugar, flaxseed meal, oats, salt, and cinnamon in a food processor until smooth. Add the butter and vanilla and process until crumbs form. Add 5 tablespoons of water, if necessary, to make the dough smoother. Divide the dough in half and wrap each piece in plastic wrap, carefully flattening them. Refrigerate for 30 minutes.
2. Prepare the fillingCombine the dried berries and boiling water in a small bowl. Let the berries soften for about 15 minutes. Drain the liquid into a separate container. Place the berries in a blender or food processor. Puree the berries, adding a little of the drained liquid if the puree becomes too thick.
3. Preheat oven to 180°C. Line a baking sheet with parchment paper.
4. Lightly whisk the egg white with 1 teaspoon of water in a small bowl. Spread a small amount of the gluten-free mixture in an even layer on a baking sheet. Working with one portion of the dough at a time, roll the dough into a 4 x 12-inch rectangle, just over 0.5 cm thick. Trim off any excess dough. Leaving a 0.5 cm border, and working lengthwise, spread half the filling in the center.
   
   Fold the top half of the dough over most of the filling; brush the edge of the dough with beaten egg. Fold the remaining edge of the dough over to form a roll. Carefully turn the roll over, seam side down; brush with egg and sprinkle with flaxseed flour. Cut the roll into 3 bars and refrigerate. Make 3 more cereal bars using the remaining dough and filling.
5. Place the bars on the prepared baking sheet. Bake until lightly browned, 12 to 15 minutes. Remove to a rack and let cool completely.
   
   Prepare a gluten-free flour mixture:
   
   In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.