FIELD: food industry.
SUBSTANCE: invention relates to food concentrate and confectionery industry and can be used in the production of gluten-free grain bars. The composition of a gluten-free grain bar contains, by wt. %: 10–30 of expanded amaranth, 10–30 of expanded quinoa, 5–10 of apple powder, 5–15 of pumpkin, or beet, or carrot powder, 25–40 of molasses or sugar syrup. The method of preparing gluten-free cereal buttercream is characterized by the following: the first molasses or sugar syrup is mixed with apple and vegetable powder, selected from pumpkin, beetroot or carrot, and mixed until a homogeneous mass is obtained. Then expanded amaranth and quinoa grains are added and mixed for 3–5 minutes until the binder is evenly distributed. Next, a layer is formed, followed by cutting into grain bars.
EFFECT: invention makes it possible to obtain a gluten-free grain bar with increased nutritional value.
3 cl, 5 tbl, 3 ex
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