Rhubarb Crumble Breakfast Bars
Ingredients
Crust and topping
- 1 1/2 cup almond flour
- 1 cup oat flour (oats ground into flour)
- 3/4 cup Nature’s Path gluten-free oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut sugar
- 1/2 cup melted vegan butter
- 1 tsp vanilla
Filling
- 4 cups rhubarb
- 1/2 lemon juiced
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 tbsp corn starch
- Pinch salt
Preparation
Preheat oven to 350. Line an 8x8 baking tray with parchment paper and set aside.
Prepare crust and topping by adding everything into a medium sized bowl and stirring to combine. The mixture should stick together when pinched. Press 3/4 of the mixture into the bottom of the prepared pan. Use a flat bottomed ramekin or glass to press evenly and firmly. Poke holes into the crust using a fork. Bake for 12-15 minutes and remove to cool while you make the filling.
Add rhubarb, lemon juice and maple syrup into a pot over medium heat. Bring mixture to a bubble stirring frequently. Add in vanilla, cornstarch and salt and continue stirring until rhubarb is thick and gooey. Spread onto the crust and top with remaining topping. Place back in the oven for 22-25 minutes until golden. Place on a cooling rack until completely cool.
Use parchment paper to remove from the pan and slice into bars.
Serving suggestions
Serve with coconut yogurt, kefir or dairy-free ice cream for a healthy dessert. Top with your favorite yogurt for added flavor.
