By using a little stevia, these yummy bars are low in sugar but still satisfy that craving when you need a sweet treat. The gluten-free filling can be adjusted to use any fruit that you prefer and to suit the season. Strawberry-rhubarb is a classic springtime combination, but other personal favorites are blackberry-apple, pear-ginger, and raspberry-peach.
Makes approximately 1 dozen
3 cups chopped rhubarb
3 cups chopped strawberries
1/4 cup water
3 drops stevia
2–6 tablespoons honey, to taste
3 tablespoons arrowroot powder, mixed with 1 tablespoon cold water
1/2 cup chopped pecans
1/4 cup amaranth flour
1/2 cup quick rolled oats
1/2 cup almond meal
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup rapadura/dehydrated cane juice or other sweetener of choice
1/2 cup melted butter or coconut oil
Special equipment: parchment paper
1. Preheat the oven to 350 F. Lightly grease an 8×8 square baking dish, and line it with parchment paper for easy removal. Combine chopped fruit with water in a heavy pot. Bring to a simmer, and cook until fruit is broken down and soft. Add stevia and honey to taste. Combine arrowroot with cold water to make a paste. Pour into fruit mixture, and heat until gelled. Be careful not to boil too hard or arrowroot will lose is thickening power. Set fruit aside while you make the crust.
2. Combine dry ingredients for crust in a medium-sized bowl. Pour in melted butter or coconut oil, and combine. Press 2/3 of the crust mixture into the bottom of prepared baking dish. Top with fruit filling. Sprinkle remaining crust on top of fruit, lightly pressing.
3. Bake at 350 F until golden brown and bubbling around the edges, 30–40 minutes. Let cool in pan, then remove from pan using the parchment paper. Cut into serving squares.
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·raw and/or cultured milk and cream products