Strawberry Oat Crumble Bars
Ingredients
The base
-
1
cup
hulled sunflower seeds
-
3
cups
gluten-free rolled oats
-
¼
teaspoon
fine sea salt
-
½
cup
virgin coconut oil
-
¼
cup
pure maple syrup
-
3
tablespoons
brown rice syrup
-
1
tablespoon
Homemade Sunflower Seed Butter or store-bought
The topping
-
1¼
cups
Strawberry-Vanilla Chia Seed Jam or store-bought jam
Instructions
- Preheat the oven to 325°F (160°C) and roast the sunflower seeds for 9 to 12 minutes until golden.
- Increase the oven temperature to 350°F (180°C) and line a square pan with parchment paper.
- In a food processor, combine sunflower seeds, oats, and salt to make a coarse flour.
- Melt the coconut oil in a small pot, then whisk in maple syrup, brown rice syrup, and sunflower seed butter.
- Combine the wet mixture with the oat mixture in the food processor until it forms a dough.
- Set aside 1¼ cups of the mixture for topping and press the remaining mixture into the bottom of the pan.
- Prebake the crust for 10 minutes, then cool for 5 minutes.
- Spread the chia seed jam over the crust and crumble the reserved oat mixture on top.
- Bake for an additional 14 to 18 minutes until the topping is firm.
- Cool in the pan for 45 to 60 minutes, then freeze for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
339
Total fat
18g
Total carbohydrates
40g
Total protein
9g
Sodium
113mg
Cholesterol
0mg
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