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Barres de crumble de rhubarbe (GF)
Mots-clés :
Vous savez que c'est le printemps lorsque la rhubarbe commence à apparaître. J'adore l'utiliser dans des recettes sucrées et salées, et ce bar à petit-déjeuner simple, acidulé mais doux fait avec l'avoine à l'ancienne sans gluten de la nature, frappe toutes les bonnes notes. Ces barres sont végétaliennes, sans gluten et utilisent une avoine certifiée biologique! Complétez-les avec votre yaourt préféré.
Barres de crumble de rhubarbe (GF) Recette
Temps de cuisson: 34-40 Minutes
Portions:
Around 14 Bars
Gluten Free
Vegan
Ingrédients
CRUST & TOPPING
- 1 1/2 cup almond flour
- 1 cup oat flour (oats ground into flour)
- 3/4 cup Nature’s Path gluten-free oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut sugar
- 1/2 cup melted vegan butter
- 1 tsp vanilla
FILLING
- 4 cups rhubarb
- 1/2 lemon juiced
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 tbsp corn starch
- Pinch salt
Instructions
- Preheat oven to 350. Line an 8x8 baking tray with parchment paper and set aside.
- Prepare curst and topping by adding everything into a medium sized bowl and stirring to combine. The mixture should stick together when pinched. Press 3/4 of the filling into the bottom of the prepared pan. Use a flat bottomed ramekin or glass to press evenly and firmly. Poke holes into the crust using a fork. Bake for 12-15 minutes and remove to cool while you make the filling.
- Add rhubarb, lemon juice and maple syrup into a pot over medium heat. Bring mixture to a bubble stirring frequently. Add in vanilla, cornstarch and salt and continue stirring until rhubarb is thick and gooey. Spread onto the crust and top with remaining topping. Place back in the oven for 22-25 minutes until golden. Place on a cooling rack until completely cool.
- Use parchment paper to remove from the pan and slice into bars. Serve with coconut yogurt, kefir or dairy-free ice cream for a healthy dessert.
In This Recipe
About The Author
Teri-Ann Carty
Hello, I’m Teri. I am a passionate recipe developer and food photographer. In another life, I was a general manager of a high-end restro struggling with a debilitating addiction to alcohol and drugs. One late night in 2012, the face staring back at me was unrecognizable.I had to make changes to live and change I DID. I quit my management job and decided to travel the world on my own. I became certified to teach yoga and learned about parts of the world I’d only dreamt about. I learned about important parts of myself too along the way. I am local to Toronto where I live and love with my soon to be hubby (the mister as he’s affectionately known) and two amazing cats Sam and Nora. In addition to shooting and creating recipes for clients and creating my own personal dynasty I teach yoga to keep me grounded and connected. My greatest achievement so far is staying sober but I have very big plans for the future.
