Strawberry Breakfast Bars

By Lady Butterfly

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

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

Details

Adapted from diabeticconnect.com

Preparation

Step 1

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