Inspired from the recipe author Minimalist Baker, I made some slight tweaks to this recipe and to make it my own. I definitely encourage you to check out the original recipe (and all of her amazing recipes + new cookbook!)
- 1 cup gluten free rolled oats
- 1 cup raw almonds OR almond meal, cashews, pumpkin seeds, sunflower seeds etc
- 1/4 tsp sea salt
- 3 Tbsp date sugar or coconut sugar
- 4 Tbsp coconut or canola oil (*optional, or flax egg (1 TBSP ground flax meal + 3 TBSP water)
- 2 heaping cups rhubarb, chopped into 1/2 inch pieces
- 1 heaping cup of blueberries (my favorite) or strawberries
- 1/4 cup orange juice or lemon juice
- 2 Tbsp date sugar or coconut sugar
- 1 Tbsp cornstarch or arrowroot starch
- * optional add 1 tsp fresh grated ginger zest
- 2 Tbsp date sugar
- 1 TBSP brown sugar
- 2 Tbsp gluten free flour
- 1/4 cup gluten free rolled oats
- 1 1/4 Tbsp coconut or canola oil (*optional, or flax egg (1 TBSP ground flax meal + 3 TBSP water)
- 1/4-1/2 tsp cinnamon
- Preheat oven to 350 degrees F and line an 8×8-inch baking dish with parchment paper.
- Add oats, almonds (or other nuts or seeds) sea salt, and sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add oil (or flax egg) and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add a few TBSP water if the dough is too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object.
- Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5 minutes more, or until the crust edges are slightly golden brown. Set aside.
- In the meantime, add rhubarb, strawberries, orange juice, sugar and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking, then remove from heat and set aside.
- Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
- Add berry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
- Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes, or until the berry topping is warm and bubbly and the crumble is golden brown.
- Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares.
- These should be firm enough to pick up and eat with your hands.
- Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.