It’s only Tuesday and I have just about gone through my quarts of fresh picked Strawberries (see my Weekend roundup post)! The horror of it is devastating. Ok. So I am being slightly dramatic but between all the smoothie making, juicing, and other recipes that I am whipping up (this summer) that incorporate strawberries; they have become a hot commodity in my kitchen. There is nothing quite like a fresh strawberry picked straight from the vine and I knew that I had to use some of my pickings to make these A+mazing Strawberry Oatmeal Crumb Bars that I gawked over at Baked by Rachel .
These bars were a breeze to whip up and “glutenfreeify”. I simply used my Bob’s Red Mill gluten free oats, my all-purpose flour mix in place of the regular flour, and earth balance in place of butter. I added about 1 TSP of maple syrup to my strawberry filling and 2/4 cups of organic cane sugar. They are just sweet enough and make a perfect breakfast with plain greek yogurt or as the dessert for a summer time brunch. Click the link below to view the recipe!
the gluten free chef