For the crust and topping:
- 1 cup cassava flour
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 1 stick / 8 tablespoons butter, cut into pats
- 1 cup gluten-free rolled oats
- 3 tablespoons water
For the strawberry filling:
- 3 cups diced strawberries (1 pound / about 1.5 pints)
- 1 tablespoon brown sugar
- 1 tablespoon tapioca starch
- pinch salt
- Preheat the oven to 375°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.
- In the bowl of a food processor set with the chopper blade, pulse the cassava flour, brown sugar, vanilla extract, baking soda, and salt a few times to combine.
- Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks.
- Add the oats and the water and pulse a few times more, until the mixture starts to clump together.
- In a small bowl, combine the strawberries, brown sugar, tapioca starch, and salt.
- Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the strawberry mixture over the crust and top with the remaining oat mixture, pressing it gently onto the strawberry mixture.
- Bake for 35-40 minutes, or until the strawberries are bubbly throughout, and the top is light golden brown.
- Allow to cool completely* before removing from the pan and cutting into squares.
I haven’t tested it, but coconut sugar should work in place of brown sugar.
I am not joking about allowing them to cool before cutting. They will fall apart. Let them come to room temperature in the pan, and then pull them out onto a flat surface and transfer them to the fridge until they’re completely cold.
Keywords: strawberry oatmeal bars