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Gluten-Free Strawberry Breakfast Bars
Gluten-Free Strawberry Breakfast Bars
2 Reviews
From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
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
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1 bar
- Per serving: 141 calories; 7 g fat(2 g sat); 4 g fiber; 19 g carbohydrates; 3 g protein; 10 mg cholesterol; 8 g sugars; 152 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: ½ fruit, ½ starch, 1½ fat
Reviews 2
February 12, 2018
By: Dana G
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!
