Gluten Free Corn Flake Squares

My healthier, gluten-free, refined sugar-free and Vegan friendly version of supermarket ‘Squares’ bars which require only a few ingredients, one pan, one dish and 5 minutes to make.

Gluten Free Corn Flake Squares

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As I’ve had a recent obsession with rice puff cereal and making as many things as possible with these little puffs such as these recipes:

Chocolate Rice Puff Cereal

Chocolate Rice Puff Squares

Vegetarian Rocky Road

Trail Mix Breakfast Cereal Bars


I thought it was time to try the next cereal and ‘cornflakes’ seemed a very obvious choice and they are easily available to me at my local health food store and plus they’re gluten-free which is always a good choice if you’re like me and eat a lot of oats for breakfast.

I had a few different ideas for my cornflakes but this was the first idea I had and I based it on ‘Squares’, which you may or not be familiar with. I actually haven’t tried these bars but I knew what they were and what they are made of and therefore thought I could replicate them in a healthier, gluten-free, refined-sugar free and Vegan friendly way. Hopefully you’ll agree this was successful but I’d be happy to hear if they do taste like a replica of those ‘Square’ bars we all see on the supermarket shelves.

When I started making the wet mixture on the stove, I really wasn’t sure if it was going to work at all but luckily it did and I can share the recipe with you! This recipe requires only a few ingredients, one saucepan and a parchment lined dish to set your ‘Squares’ in.


How To:

Line a deep baking dish with parchment paper and set aside.

In a saucepan, add the coconut oil over a low-medium heat and allow to melt.

Then add the marshmallows to the oil and heat for a few minutes until they have melted.

Then add the almond butter and syrup and stir through the melted marshmallow mixture, again until the almond butter has melted through the whole mixture. (I was a little scared at this point as I doesn’t look at all appealing but don’t panic).

Then remove from the heat and stir through the cornflakes until well mixed and coated entirely in the mixture.

Place the mixture into the baking dish and firmly press down with the back of a spoon (or similar) to make sure it is compressed and will set nicely. Place in the fridge to set for 2 – 4 hours and then cut into equal sized squares. (I cut mine into 6 bars)

Store in the fridge for 3 -5 days.

*Note: I have used homemade almond butter, plain gluten free corn flakes and Vegan/Vegetarian marshmallows. The cook time states five minutes but this doesn’t include the time taken to set in the fridge.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Cornflake Squares
 
Prep time
Cook time
Total time
 
Serves: Serves 6
Ingredients
  • 3 tbsp coconut oil
  • 75g Vegan marshmallows
  • 2 tbsp creamy almond butter
  • 2 tbsp agave syrup
  • 1.5 cups gluten free corn flakes
Instructions
  1. Line a deep dish with parchment paper and set aside.
  2. In a saucepan, add the coconut oil over a low-medium heat and allow to melt.
  3. Then add the marshmallows to the oil and heat for a few minutes until they have melted.
  4. Then add the almond butter and syrup and stir through the melted marshmallow mixture, again until the almond butter has melted through the whole mixture.
  5. Then remove from the heat and stir through the cornflakes until well mixed and coated entirely in the mixture.
  6. Place the mixture into the baking dish and firmly press down with the back of a spoon to make sure it is compressed and will set nicely. Place in the fridge to set for 2 – 4 hours and then cut into equal sized squares.
  7. Store in the fridge for 3 -5 days.

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