Strawberry Breakfast Bars

The traditional American breakfast is packed with gluten and sugar. But, this breakfast bar offers a gluten-free, delicious alternative so you can stay on top of your blood sugar levels

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from diabeticconnect.com

Ingredients

  • Nonstick cooking spray

  • 3

    cups chopped fresh strawberries

  • 1/4

    cup Splenda or Truvia

  • 4

    tablespoons water

  • 1

    tablespoon arrowroot

  • 1

    cup gluten-free oat flour

  • 1

    cup flax seed meal

  • 1/2

    cup gluten-free all-purpose flour

  • 1/4

    cup Splenda or Truvia

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon xanthan gum powder

  • 1/2

    teaspoon ground cinnamon

  • 5

    tablespoons butter, melted

  • 1

    teaspoon vanilla

  • 1/4

    cup water

Directions

1.Preheat oven to 375 degrees F. Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside. 2.For filling, in a medium saucepan combine strawberries, 1/4 cup sugar, and 2 tablespoons water. 3.Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until strawberries are softened. 4.Using the back of a fork or a potato masher, partially mash berries in saucepan. 5.In a small bowl whisk together 2 tablespoons water and the arrowroot; stir into the simmering berry mixture. Pour berry mixture into a medium bowl; let cool. 6.For crust, in another medium bowl whisk together gluten-free oat flour, flax seed meal, gluten-free all-purpose flour, 1/4 cup sugar, the baking powder, salt, xanthan gum, and cinnamon. Add melted butter and vanilla; toss to combine. Stir in the 1/4 cup water; toss until mixture forms a dough. 7.Using your fingers, press two-thirds of the crust firmly and evenly into the bottom of the prepared baking pan. Spoon filling over top, spreading evenly. Crumble the remaining one-third of the crust over the filling; press gently to adhere. 8.Bake 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars. Store in the refrigerator for up to 5 days before serving. Nutritional Facts Servings16 Calories - 131 Carbohydrates - 15g Saturated Fat - 2g Protein - 3g Sodium - 152mg Dietary Fiber - 4g Sugar - 4g

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