INGREDIENTS

for the bar:
1 cup gluten free old fashioned rolled oats
3/4 cup gluten free 1:1 flour
1/3 cup coconut sugar
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
8 tablespoons ghee or unsalted butter, melted (or substitute dairy free butter)
2.5 - 3 cups fresh strawberries, chopped (measure after chopping)
2 teaspoon arrowroot flour
1 tablespoon freshly squeezed lemon juice
1 tablespoon granulated maple sugar

for the glaze:
1/2 cup organic powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon light coconut milk

DIRECTIONS

preheat the oven to 375°.

line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

in a large glass bowl, combine flour, oats, coconut sugar, salt & ginger. pour in the melted butter until the dry ingredients are evenly moistened. it will be clumpy.

press a little more than half of the crumble mixture into the bottom of the baking dish.

in another bowl, combine strawberries with lemon juice & maple sugar. then sprinkle the arrowroot flour over the berries & stir until you don’t see any more white flour

spread the strawberries over the crust in the baking dish. then top with the remaining oat mixture. you will be able to see berries through the topping.

bake the bars for 30-35+ minutes, until the fruit is bubbly, and the crumb topping looks golden. place the pan on a wire rack to cool for 1 hour. don’t rush this, if you try to cut or take the bars out before they are completely cooled, the filling will not set & the berries will run out.

when ready to serve, prepare the glaze. in a medium bowl, whisk together the powdered sugar, vanilla, and coconut milk until smooth. using the parchment-paper handles, lift the bars from the pan. drizzle with glaze, slice, and serve. you can also do this with the bars in the pan & cut & serve directly from the dish.