It’s been a while since I have posted a recipe here! To be honest, I kind of like to wing it in the kitchen so if I am using a recipe it’s probably somebody else’s and it’s a special occasion. Speaking of special occasions, Leo’s birthday party is this weekend! I have been prepping, crafting and making all sorts of to-do lists.
It’s a brunch party and we have some gluten-free guests coming. I went to Whole Foods to check out their gluten-free pastry section and honestly the stuff looked kind of gross. So I am attempting to make some gluten-free pastries of my own. I started with this recipe, which was fine but I found the cardamom overwhelming and I didn’t think there was enough of the “crumble” part. Also, I wanted something that was nut-free as most of Leo’s friends are in that “still trying out nuts” phase and I am super-paranoid about nut allergies…so I made up my own recipe and I think they are pretty damn delicious!
Raspberry Breakfast Bars (vegan and gluten-free)
1 cup gluten-free flour
1 cup rolled oats
1 cup quinoa flakes (these are usually by the oatmeal in Whole Foods)
1 cup unsweetened shredded coconut
1/4 cup tapioca starch (cornstarch would work too)
1/2 cup sugar
1 tsp. baking powder
1/2 to 3/4 cup of coconut oil
1 12 oz. package of frozen raspberries, thawed with most of the juice removed
2 tbsp. honey
1 big dash of cinnamon
Pre heat oven to 350. Line an 8×8 baking dish with parchment paper. Place thawed raspberries in strainer (I thawed mine in a strainer over a bowl) and press thawed raspberries until most of the juice is removed. (The juice is excellent served with a little champagne, just sayin’…). Set aside.
Add the first seven ingredients in a large mixing bowl and combine well (I used my hands). Slowing add in the coconut oil and combine until the mixture holds together slightly and has a “crumble” texture. I used the entire 3/4 cup of oil this time but I have used less previously.
Place about half (or a little more of the crumble mixture into the baking dish, press down with your hands until it forms one even layer. Next add the raspberry mixture and spread evenly over the crumble.
Bake for 45 minutes at 350.
Once the bars are done allowed them to cool for about an hour before removing from the dish and slicing. They are a little crumbly when slicing but that give you an excuse to nibble at the crumbs and eat the “not so pretty” bars so I see it as a good thing. Serve the same day or freeze the bars, they thaw quickly (about 30 minutes) when you are ready to eat them.