Strawberry Oat Squares
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These tasty fruit and oatmeal bars make a great companion for morning tea or coffee. They great right out of the fridge or left at room temperature if that's what tickles your fancy.
Ingredients
  • For Oat Base:
  • 1.5 cups gluten free old fashioned oats
  • 1 cup Buckwheat flour (or other gluten free flour of choice)
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup coconut sugar
  • 1 chia egg (1 Tbsp chia seeds+ 4 Tbsp warm water, mixed)
  • ½ cup + 2 tbsp coconut oil, melted
  • ¼ cup pure maple syrup
  • 2 Tbsp unsweetened almond milk
  • For Strawberry chia seed Jam:
  • Ingredients:
  • 2 & ¼ cups chopped strawberries, finely chopped into ¼ inch pieces
  • 3-4 Tbsp maple syrup
  • 2 Tbsp chia seeds
  • 1 teaspoon pure vanilla extract
Instructions
  1. Directions: Preheat oven to 350F. Line a square pan (I used an 8x8) with parchment paper and oil the sides of the pan and base.
  2. For the jam: In a medium sized pot, add the chopped strawberries and syrup. Heat over medium until the strawberries begin to sweat and it gets a bit watery. Mash the strawberries a bit until you have your desired consistency. I like my pretty mashed! Once it cooks down a bit, add in the chia seeds, and stir well. Bring to a low boil and then simmer over low to medium heat for at least 10-15 minutes. Once it has thickened a bit, remove from heat and cool for 15 mins (you can pop it in the fridge or freezer to cool quicker).
  3. In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, coconut sugar, baking soda, salt. In a small bowl, mix the melted coconut oil, maple syrup, almond milk, and chia egg. Stir well. Add the wet mixture to the dry and mix well, using hands if necessary. Set aside ½ cup of the dough for the topping. Pour the oat mixture onto the square pan and press down with fingers. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved ½ cup oat mixture and sprinkle on. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm (they really are better after they are cooled in the fridge...they stick together better!).
Recipe by Eat | Move | Thrive at http://eatmovethrive.ca/csa-2015-week-2-recap/