Friday, January 20, 2017

Gluten-Free Strawberry Oatmeal Crumb Bars

Fresh berries are something I always to try to keep on hand because they remind me of summer (I'm sure some of you are also hoping for sunshine sometime soon...). I have some clients who are gluten-free, so it's nice to have options like this to share with them as a breakfast or dessert item. These bars are full of yummy almond and coconut flavor and the berries and lemon add a perfect pop of tart sweetness.

1. Preheat oven to 375. Coat an 8x8 pan with cooking spray.
2. Combine the oats, flour, almonds, coconut, sugar, salt and vanilla. Pour in the coconut oil and stir until crumbly. Set aside 1 cup of the crumble, then press the rest in an even layer onto the bottom of the prepared pan.




3. Scatter the strawberries over the crust. Sprinkle them with cornstarch, sugar, lemon zest and lemon juice. Sprinkle the remaining crumble over the top. Bake for 35 minutes.




4. Cool the bars until room temperature, then transfer the pan to the refrigerator to cool completely; slice and serve.


Gluten-Free Strawberry Oatmeal Crumb Bars
Makes 9 bars

All you need:
1 cup gluten-free oats
3/4 cup almond flour
1/3 cup chopped almonds
1/3 cup unsweetened shredded coconut
1/3 cup sugar
2 teaspoons vanilla extract
1/2 cup coconut oil, melted
2 cups sliced strawberries
1 teaspoon cornstarch
2 teaspoons sugar
Zest and juice of 1 lemon

All you do:
1. Preheat oven to 375. Coat an 8x8 pan with cooking spray.
2. Combine the oats, flour, almonds, coconut, sugar, salt and vanilla. Pour in the coconut oil and stir until crumbly. Set aside 1 cup of the crumble, then press the rest in an even layer onto the bottom of the prepared pan.
3. Scatter the strawberries over the crust. Sprinkle them with cornstarch, sugar, lemon zest and lemon juice. Sprinkle the remaining crumble over the top. Bake for 35 minutes.
4. Cool the bars until room temperature, then transfer the pan to the refrigerator to cool completely; slice and serve.

No comments:

Post a Comment