Who says bars need gluten and sugar? We certaintly don’t. And once you taste these, you might change your mind too! They are that good.
2 cups gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups coconut sugar
2 cups gluten free quick-cooking oats
3 cups berries*
1 1/2 cups water
1/4 cup agave syrup
Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick baking spray). Set aside. In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Slowly add the gluten free flour mixture and blend until fully incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture will be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake for 10 minutes to set.
While the first layer is baking, place the berries, agave, vanilla and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the dates are soft, approximately 10 minutes. Remove from the heat and let cool slightly. Use a hand-held blender to mash the berries for a smooth consistency.
Remove the crust from the oven. Carefully pour the berry mixture over the top, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until the bars are set. Cut into 2-inch squares.
Tips: Go supersonic. Replace ½ cup of oatmeal with 1/4 cup ground flax seeds and 1/4 cup chia seeds. Use blackberries, raspberries, blueberries, mixed berries, dates or figs. Add 1/2 teaspoon vanilla to the dates or figs before mashing.