Our Summer Cherry and Peach Bars combine two of my favorite summer fruits with a delicious nutty base that’s totally gluten-free and delicious. Get the kids involved with this one, they love making anything with a crumble topping.
These tasty bars are quick to make and travel well. They’re not overly sweet and can be eaten as a dessert or packed as a snack for your next beach run. Many of my healthy bars don’t make it to dessert as they’re often gone after breakfast. That’s the way it goes in the Kelly Kitchen! ENJOY!
Summer Cherry and Peach Bars
2014-07-02 11:51:15
Base
- 1.5 cups almond meal
- 1/4 cup oat flour (gluten-free oats ground in coffee grinder or blender)
- 2 tablespoons ground golden flax seeds
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup almond butter (Optional: sunflower seed butter)
- 1/3 cup real maple syrup
- 1/2 teaspoon vanilla
Filling
- 1.5 cups pitted cherries, chopped
- 1.5 cups peaches, peeled and chopped
- 2-3 tablespoons pure maple syrup (adjust to your liking)
- 1 tablespoon arrowroot powder
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla
Crumble
- 1/2 cup gluten-free oats, buzzed until partially broken down in coffee grinder (I'm not a huge fan of chunky oats...personal preference.)
- 1/4 cup coconut palm sugar
- 1/4 teaspoon Ceylon cinnamon
- pinch of high-quality sea salt
- 3 tablespoons melted coconut oil (if solid, melt in saucepan over low heat)
Instructions
- Preheat oven to 350 degrees F.
- Line an 8-inch square pan with parchment paper.
Crumble
- Combine partially ground oats, coconut palm sugar, cinnamon, a pinch of sea salt, and coconut oil. Set aside.
Base
- In a medium bowl, add almond meal, oat flour, ground flax, baking powder and salt. Stir until well combined.
- In a small bowl, combine almond or sunflower seed butter, maple syrup, and vanilla. Stir until well combined.
- Add wet mixture to the dry ingredients. Stir until well combined.
- Pack base into prepared, parchment lined pan. I like pressing down with a spatula for flat, even consistency.
- Bake for 8-10 minutes, remove from oven and set aside.
Filling
- In a medium bowl, combine chopped cherries, peaches, maple syrup, arrowroot powder, chia seeds, and vanilla. Lightly stir until combined.
- Spread filling evenly over slightly baked base.
- Top with crumble topping
- Bake at 350 degrees for about 12-14 minutes.
- Cool completely before cutting. If you find it hard to wait, try putting pan in the refrigerator or freezer to set.
- Slice into bars and serve.
- ENJOY!
Notes
- vegan, gluten-free, dairy-free
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