I recommend using old fashioned rolled oats, not quick oats. In separate bowl, combine the almond flour, baking soda, salt, coconut oil, Cassonade sugar, rolled oats, and chopped almonds. In a medium bowl, toss together strawberries and tapioca starch. Also because I am weirdly obsessed with cold dessert bars and I think they taste so good.Īlso, nothing against raspberries, but I’m inclined to believe that you could kinda put anything in between two layers of that crumbly cookie-like crust and be very happy with yourself. Line an 8×8-inch pan with parchment paper or foil and grease lightly. Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda and spices until well-combined. I highly recommend the chill time! It helps them set up into bars that hold their shape really well. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. And I found my fresh raspberry version to be very, very juicy. If you’d rather not mess with thawing, you can also use fresh raspberries! However, this is usually more expensive because it requires A LOT of fresh raspberries. You just don’t want to have tons of excess water seeping out. In a second bowl, stir together the oats, remaining flour, and sugar. Let the berries sit for 10 minutes to macerate. Add the strawberries and toss to coat them. They will probably still be a little wet and mushy, which is fine. Whisk the sugar, flour, and sea salt in a mixing bowl. When thawing the raspberries in the colander, you can gently squeeze them with your hands or press lightly with a spoon to get more liquid out. Thawing and draining the raspberries is important for getting the bars to firm up.
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