Gluten-Free Strawberry Breakfast Bars
Preheat oven to 375 degrees F. Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside. For filling, in a medium saucepan combine strawberries, 1/4 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.Advertisement
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, 1/4 cup sugar, the baking powder, salt, xanthan gum powder, and cinnamon. Add melted butter and vanilla; toss to combine. Stir in the 1/4 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 1/4 cup sugar for the filling and 1/4 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.
1/2 fruit, 1/2 starch, 1 1/2 fat