Rhubarb and Strawberry Squares
1 cup rolled oats
1 cup raw almonds
1 1/4 tsp. salt
3 tbsp. coconut sugar
process into a fine meal then add 4-1/2 Tbsp. of melted coconut oil and mix.
Press into an 8 x 8 pan, with parchment paper underneath, and bake at 3:50 F for 15 minutes, then 5 additional minutes at 3:75 F.
2 heaping cups of rhubarb diced, 1 cup of strawberries, put into a pot, and add 1/4 cup of orange juice, splash of water, 2 Tbsp. coconut sugar, 1 Tbsp. cornstarch, cook on medium for 5 to 7 minutes stirring often, once cooked set aside.
Now add the filling to the base and top with a pre made crumble of 3 Tbsp, coconut sugar, 2 Tbsp. gluten-free flour, 1/4 cup of rolled oats, 3 Tbsp. dried crushed mint leaves, 1-1/4 Tbsp. coconut oil. Spread this mixture evenly to top the filling and bake at 375 for 15-20 minutes, until brown. Cool completely before cutting.
These yummy squares stay together quite well. Keep in the fridge up to 4 days. (Pictures shown are a double batch recipe)
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Laura’s Tastes 2021
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