What a treat to start the day: bars made from fresh strawberries and boasting nutty flavor and healthy fiber from oat flour and flaxseed meal. Prep a batch for the fridge to have ready during a busy week.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
3 cups chopped fresh strawberries
¼ cup sugar (see Tips)
4 tablespoons water
1 tablespoon arrowroot
1 cup gluten-free oat flour
1 cup flaxseed meal
½ cup gluten-free all-purpose flour
¼ cup sugar (see Tips)
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon xanthan gum
½ teaspoon ground cinnamon
5 tablespoons butter, melted
1 teaspoon vanilla
¼ cup water
Preheat oven to 375°F. Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside. For filling, in a medium saucepan combine strawberries, ¼ cup sugar, and 2 tablespoons of the water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until strawberries are softened. Using the back of a fork or a potato masher, partially mash berries in saucepan.
In a small bowl whisk together the remaining 2 tablespoons water and the arrowroot; stir into the simmering berry mixture. Pour berry mixture into a medium bowl; let cool.
For crust, in another medium bowl whisk together gluten-free oat flour, flaxseed meal, gluten-free all-purpose flour, ¼ cup sugar, the baking powder, salt, xanthan gum powder, and cinnamon. Add melted butter and vanilla; toss to combine. Stir in the ¼ cup water; toss until mixture forms a dough.
Using your fingers, press two-thirds of the crust firmly and evenly into the prepared baking pan. Spoon filling over top, spreading evenly. Crumble the remaining one-third of the crust over the filling; press gently to adhere.
Bake for 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars. Store in the refrigerator for up to 5 days.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light, or Truvia Baking Blend. Follow package directions to use product amounts equivalent to ¼ cup sugar for the filling and ¼ cup sugar for the crust. Per Serving with Substitute: Same as above, except 131 cal., 15 g carb. (4 g sugars).
To make ahead: The wrapped bars can be refrigerated for up to 5 days.
I served this as a pie for dessert & they loved it! I added 1/2 cup sugar to the crust mix & it was the perfect amount of sweet.
December 06, 2017
By: Stepharonie eee
This was my first time trying gluten-free baking and it went well! I didn’t use the xanthan gum, substituted extra gf all-purpose flour + flaxseed meal for the gf oat flour (couldn’t find it), and used Truvia for sugar. It turned out sweet, nutty (it’s still nut-free) and all-around tasty!