Raspberry Rhubarb Crumble Bars

These Raspberry Rhubarb Crumble Bars are a delightful combination of sweet and tart flavors, with a gluten-free and vegan twist. Perfect for a summer treat or any time you're craving something fruity and indulgent.

Ingredients:

2 cups gluten-free rolled oats
1 cup almond flour
1/2 cup coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries
1 1/2 cups chopped rhubarb
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons maple syrup
1/2 cup gluten-free flour blend
1/4 cup coconut sugar
1/4 cup rolled oats
1/4 cup coconut oil, melted

Instructions:

Preheat the oven to 350F 175C

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal

In a large bowl, mix together the rolled oats, almond flour, coconut sugar, baking powder, and salt

Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, and mix until well combined

Press two-thirds of the oat mixture into the bottom of the prepared baking dish to form the crust

In a separate bowl, combine the raspberries, rhubarb, cornstarch, lemon juice, and maple syrup

Spread this mixture evenly over the crust

In another bowl, mix together the gluten-free flour blend, coconut sugar, rolled oats, and melted coconut oil until crumbly

Sprinkle the crumble mixture over the raspberry-rhubarb layer

Bake for 35-40 minutes, or until the top is golden brown and the fruit layer is bubbly

Allow to cool completely before slicing into bars

Serve and enjoy!

Comments

Cinnamon Quinoa Breakfast Bowl Smoothie

Start your day with a nutritious and delicious Cinnamon Quinoa Breakfast Bowl Smoothie. Packed with protein, fiber, and vitamins, this smoothie will keep you energized throughout the morning. The combination of quinoa, banana, yogurt, and cinnamon creates a satisfying and flavorful breakfast treat. Ingredients: 1/2 cup cooked quinoa 1 ripe banana 1/2 cup Greek yogurt 1/2 cup almond milk 1 tsp honey optional 1/2 tsp ground cinnamon 1/4 tsp vanilla extract 1/4 cup rolled oats 1/4 cup fresh berries strawberries, blueberries, or raspberries 1 tbsp chopped nuts e g , almonds or walnuts 1 tbsp chia seeds Instructions: In a blender, combine the cooked quinoa, ripe banana, Greek yogurt, almond milk, honey if desired, ground cinnamon, and vanilla extract Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency Pour the smoothi...

Pesto Ranch Crock Pot Chicken

This Pesto Ranch Crock Pot Chicken recipe combines the flavors of pesto and ranch for a delicious and easy-to-make meal. The crock pot does all the work, leaving you with tender and flavorful chicken that pairs perfectly with a variety of sides. Ingredients: 4 chicken breasts 1/2 cup pesto sauce 1 packet ranch dressing mix 1 cup chicken stock Instructions: Place chicken breasts in the crock pot In a small bowl, mix together pesto sauce, ranch dressing mix, and chicken stock Pour the mixture over the chicken in the crock pot Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender Serve hot with your favorite side dishes

Baked Salmon Burgers

Instead of regular beef burgers, try these baked salmon burgers instead. They are both healthy and tasty. They taste great and fill you up because they are full of healthy omega-3 fatty acids and fresh flavors. The lemon zest, salmon, and dill in these burgers give them a fresh flavor that makes them great for a light but filling meal. Ingredients: 1 lb fresh salmon fillet, skinless and boneless 1/4 cup breadcrumbs 1/4 cup red onion, finely chopped 2 cloves garlic, minced 2 tablespoons fresh dill, chopped 1 egg 1 tablespoon Dijon mustard 1 teaspoon lemon zest Salt and pepper to taste 4 whole wheat burger buns Lettuce leaves, tomato slices, and avocado slices for toppings Instructions: Turn on your oven and heat it up to 375F 190C Put the salmon fillet into a food processor with some small pieces A few pulses should be enough to make the salmon chunky Be careful n...

videolections

Search This Blog