Today was again filled with leftovers. Except for dessert. I decided to try another Flying Apron recipe with glorious results. Here’s what I did:
Berry and Oat Bars
Grind 2 c of gluten-free oats in the food processor or blender until it turns into a fine powder like flour. (You can also purchase gluten-free oat flour in the grocery store to use instead). Put oat flour in mixing bowl with 3 additional cups of gluten-free oats, 1/4 c maple flavored agave, 2-3T plain agave, 1c olive oil, 1/2 t salt, and 1 t vanilla extract (I finally found an alcohol-free bottle!). Mix with mixer or paddle attachment if you have one until well incorporated, 2-3 minutes.
Press 2/3 of the mixture into a 13×9 pan and bake for 15 minutes in a 375 degree oven until lightly brown.
While that is baking, stir together 3 1/2c berries of your choice (I used blackberries, raspberries, blueberries, and strawberries. I cut the strawberries into smaller pieces), 1/2t vanilla extract, 1/4c arrowroot powder and 1/4c maple flavored agave.
When the base is ready, distribute the berries over the dough evenly and spread the remaining oat mixture over top. Bake for 40-50 additional minutes until the top is golden brown and slightly firm to the touch.
There is nothing like berries to shepherd in the lamb of spring. Thankfully, a warmer day with brighter sunshine serves to lift ones mood even better than a sweet snack. Get outside! You deserve it!