This weekend I didn’t have to work or be someplace else, which meant it was playtime in my kitchen!
These bars are oaty, chewy and chock-full of berries. They contain no refined sugar and won’t give those annoying pangs afterwards. They are satisfying and taste really wholesome. The bars aren’t overly sweet and the berries have just the right amount of tartness, to make the bar really good.
VEGAN GLUTEN-FREE OAT & BERRY BARS
Makes 12 large or 24 small bars
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
- 500 g (5 c) gluten-free oats, divided
- 60 ml (4 T) agave nectar
- 120 ml (½ c) maple syrup, divided
- 240 ml (1 c) extra-virgin olive oil*
- ½ t salt
- 1 t vanilla extract
- 385 g (3 ½ c) frozen berries (I used half raspberries and half blueberries), thawed
- 40g (4 T) tapioca starch or corn flour (cornstarch)^
* For a lower fat version, use half oil and half apple sauce.
^ Corn flour (UK) is completely different to corn flour (US). If not in the UK, please use corn starch and NOT corn flour.
1. Preheat the oven to 190°C/375°F.
2. Place 200 g (2 c) oats in a food processor bowl and process until it resembles fine oat flour.
3. In a large bowl mix together the processed oat flour, remaining oats, agave nectar, half of the maple syrup, oil, apple sauce (if using), salt and vanilla until evenly combined.
4. Press 2/3 of the mixture into a parchment-lined 23 x 30 cm (9 x 12 inch) baking tray (pan). Bake for 10-15 minutes, or until light brown in color.
5. Whilst the base is browning, make the filling. In a medium sized bowl, mix together the remaining maple syrup, fruit and starch.
6. Pour the fruit filling over the base and evenly spread out. Crumble over the remaining oat mixture and gently press.
7. Bake for 35-40 minutes until a golden crust forms. Gently score into 12 or 24 bars whilst warm out of the oven. Allow to cool before removing from the tray (pan). Enjoy!