Can I make healthy strawberry rhubarb bar [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

How long does healthy strawberry rhubarb bar [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is healthy strawberry rhubarb bar [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.6K Views 2 months ago

Healthy Strawberry Rhubarb Bar
[Vegan, Gluten-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Healthy Strawberry Rhubarb Bar [Vegan, Gluten-Free]

8-12

Dairy Free

Vegan

These easy-to-make bars consist of a crispy oatmeal crust, a thick layer of sweet and tangy fruit filling and a crumb topping. They are perfect with morning cup of coffee, or have one for an afternoon snack ... and also for dessert (basically you can eat them anytime). Enjoy!

Ingredients You Need for Healthy Strawberry Rhubarb Bar [Vegan, Gluten-Free]

Crust:

1.5 cups whole raw almonds
1.5 cups regular oats (for Gluten-free, use GF oats)
1/2 tsp kosher salt
1 cup raisins, soaked for at least an hour
1/4 cup coconut oil

Filling:

1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tsp of cinnamon
1 tablespoon lemon juice
1/2 tbsp maple syrup
2 tablespoons cornstarch

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How to Prepare Healthy Strawberry Rhubarb Bar [Vegan, Gluten-Free]

Heat oven to 350°F
Combine rhubarb, strawberries, cinnamon and lemon juice in saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup maple syrup and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
In a food processor, process the almonds, salt, and oats until a fine crumble forms. Now add in the raisins and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky.Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into a baking pan.
Scoop out the fruit mixture onto the crust and gently spread with the back of a wet spatula until even.
Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool.
Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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Comments:

Corey says:

June 28, 2015 at 12:35 pm

Is it .5 cup of maple syrup or .5 tbsp?

The recipe gives both values and it isn\’t clear.. Thank you!
Charlene Shepperd says:

February 28, 2015 at 3:45 pm

being diabetic I need to follow certain guideline and one thing I noticed you have not listed any nutritional values to the recipes.
What are the chances to getting this, the recipes look wonderful altho I do need the nutritional value on them
Thank You,
Charlene Shepperd