Rhubarb Strawberry Crumb Bars (GF, Vegan)
I recently opened up a bit on Instagram about some health struggles (primarily hormonal). I am all about taking care of yourself and getting checked. That being said, I am sometimes the worst offender of not taking care of myself. In May of 2017, I think, I ended up in the ER after a week of discomfort. Due to my laid-back nature and lack of agony ( i really thought it would be more painful), they assured me that I would be able to go home quickly when I first checked in. After the tests were run, the doctors and I were surprised to find that I had appendicitis. Usually, the appendix ruptures in the first 24-48 hours, and I was lucky that mine was barely holding on. Now, whenever I have something that feels off, my husband is quick to remind me how close I was to a bad situation being a whole lot worse.
I am working with a functional medicine professional (but have nothing against conventional medicine, but I love a natural approach if I can manage it). And we are trying to see what removing gluten, dairy, and refined sugars do to my hormones. I know that I feel less bloated and tired when I eat this way, and where a decade ago I might have felt devastated to try to eat this way, now I welcome it and don’t at all feel deprived (well, honestly, I do miss eating a slice of fresh sourdough).
But that is a lot of personal information, and really, what I want to say that these bars are gluten-free and vegan and that you won’t feel like you are missing out on anything. They are the perfect amount of sweet and tart, and I honestly love to cut a piece and eat it cold mid-afternoon. My husband has been sneaking them too, and he is my biggest critic, so you know these are good.
I hope two things with this post if you are experiencing any health concerns (even just a foggy brain, lack of energy), get checked out! And also, make these and let me know what you think!
Rhubarb Strawberry Crumb Bars (GF, Vegan
Crumb
1 1/4 CupGluten-Free Flour
1/2 Cup Coconut Oil (not melted)
1/4 cup coconut sugar
3 tbsp Maple Syrup
1 tsp Vanilla
1/2 tsp Salt
1/2 tsp Cinnamon
Filling
3 C diced Rhubarb
2 C sliced Strawberries ( or a mix of berries )
3 tbsp Arrowroot starch (or cornstarch)
1 tbsp Lemon Juice
3 tbsp Maple Syrup
1/4 C Coconut Sugar
Directions:
Preheat oven to 375º.
Put all crumb ingredients in a medium bowl. Work together with clean hands until large clumps form when squeezed together.
Press about half to two-thirds of the mixture into the bottom of a 8x8 pan. Set aside.
In a clean medium-sized bowl, combine the filling ingredients and mix. Pour the fruit filling mixture into the 8x8 pan.
Sprinkle the remaining crumb over the top of the fruit filling.
Bake at 375 for 45-55 mins. Allow to cool. It can be eaten warm and are delicious with ice cream, but I love mine chilled and straight from the fridge.
RHUBARB STRAWBERRY CRUMB BARS (GF, VEGAN)
Ingredients
- 1 1/4 Cup Gluten-Free Flour
- 1/2 Cup Coconut Oil (not melted)
- 1/4 cup coconut sugar
- 3 tbsp Maple Syrup
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 3 C diced Rhubarb
- 2 C sliced Strawberries ( or a mix of berries )
- 3 tbsp Arrowroot starch (or cornstarch)
- 1 tbsp Lemon Juice
- 3 tbsp Maple Syrup
- 1/4 C Coconut Sugar
Instructions
- Preheat oven to 375º.
- Put all crumb ingredients in a medium bowl. Work together with clean hands until large clumps form when squeezed together.
- Press about half to two-thirds of the mixture into the bottom of an 8x8 pan. Set aside.
- In a clean medium-sized bowl, combine the filling ingredients and mix. Pour the fruit-filling mixture into the 8x8 pan.
- Sprinkle the remaining crumb over the top of the fruit filling.
- Bake at 375 for 45-55 mins. Allow to cool. It can be eaten warm and are delicious with ice cream, but I love mine chilled and straight from the fridge.