I know that strawberry is season is nearly over, at least here in Maine, but you are going to want to make this recipe! I wanted to create a bar dessert, that had a unique crust than just a shortbread style base, and subbing walnuts was absolutely delicious. You can totally substitute a different type of nut, like almonds or pecans for the crust if you are not a fan of walnuts.
MAKES [about 16 bars]
INGREDIENTS:
BASE:
•2 cups rolled oats
•2 cups walnuts
•1/2 cup coconut oil, melted
•6 Tablespoons coconut sugar
•1 teaspoon ground cinnamon
•1 teaspoon baking powder
•1 teaspoon sea salt
STRAWBERRY FILLING:
•2 cups strawberries, chopped in small pieces
•2 Tablespoons maple syrup
•2 Tablespoons cornstarch
CRUMBLE TOPPING:
•1 cup gluten free flour
•2 Tablespoons coconut sugar
•4 Tablespoons unsalted butter, melted
•1/4 teaspoon ground cinnamon
DIRECTIONS:
1.) Preheat oven to 375ºF. and line a 9×13 baking dish with baking parchment.
2.) In a blender, combine the walnuts and oats for about 5 seconds until combined. Pour in the melted coconut oil, coconut sugar, baking powder, cinnamon and salt. Press into the prepared baking dish.
3.) In a small bowl, combined the chopped strawberries, maple syrup, and cornstarch. Spread over the base in the baking dish.
4.) In another small bowl, combine the gluten free flour, coconut sugar, melted butter, and cinnamon. Combine until the mixture comes together, then crumble over the strawberries. Bake for 35-40 minutes, or until the top is golden brown.
Fully cool, then slice into squares and serve with vanilla ice cream or lightly sweetened whipped cream.
Store covered at room temperature for 2-3 days.
