GLUTEN-FREE BAKEHOUSE CHERRY STREUSEL BARS RECIPE
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- 10 oz. bag The Toasted Oat Cherry Streusel Soft Granola
- 3/4 cup chopped almonds
- 2 cups gluten-free oat flour
- 1 cup gluten-free quick oats
- 1/4 tsp. salt
- 1/2 cup maple syrup
- 1/2 cup coconut oil [& 1 tbsp. to grease dish]
- 4 cups sour cherries, pitted [or 1-pound frozen bag]
- 1 tbsp. arrowroot starch
- 1/2 tbsp. water
- 1⁄2 tbsp. lemon juice
Preheat oven to 350 degrees Fahrenheit & line a 9- by 13-inch pan with parchment paper.
Spread the chopped almonds out on a sheet tray. Bake for 7 minutes, or until fragrant & golden.
In a bowl, whisk together the oat flour, quick oats & salt. Add in the maple syrup &
coconut oil. Use your hands to pinch the mixture together & thoroughly incorporate the coconut oil. The mixture should hold together when pinched & there should be no stray flour in the bottom of the bowl.
Add in the almonds & knead to combine. Press 2/3 of this mixture into your prepared pan, pressing down to get rid of any cracks. Bake for 15 minutes. Remove from the oven & cool for 5 minutes.
While the bottom crust is baking, add the frozen cherries into a saucepan. Heat over medium heat until the cherries are defrosted & the sauce is simmering. Gently break the cherries into smaller pieces.
Combine arrowroot starch, water & lemon juice in a small dish. Remove cherries from the heat & mix in the arrowroot starch mixture. Return to the heat & bring back to a simmer. Remove from the heat & set aside. Let cool for a few minutes.
Pour the cherry mixture over the baked crust and sprinkle on The Toasted Oat Cherry Streusel Soft Granola, breaking up any large chunks in your hand. Bake, uncovered, for 14 to 18 minutes more, until the topping is lightly firm to the touch. Let cool in the pan on a cooling rack for 45 to 60 minutes.
Slice into squares to create your bars! They store well in an airtight container in the refrigerator or freezer.