With various food allergies people my have its a good idea to have a few delicious ones that you can fall back on. This particular one I created by swapping and shifting about a few of the normal basic flour based ingredients. This is better than any flour fuelled muesli bar you could imagine. So easy to create and won’t last a day, so I suggest you make more than one batch as you will want not just one but maybe 3 of these bad boys in one sitting! Yes I did say 3…I am a piglet and Yes I did eat 3…NO LIE!!!

 

You will need:

For the crust

2 cups of gluten free oats
1/2 cup of Stivia or powdered sugar
1/2 tsp salt
2 tsp vanilla paste
12 tbs of cold butter
For the Filling

3/4 cup of sliced strawberries
1 1/4 cup of granulated sugar
4 eggs
3 tbs gluten free oats
1 cup of strained fresh lemon juice
zest of one of the lemons
icing sugar to dust

Put all the crust ingredients into a food blender and pulse until you have created pea sized lumps.

Place in a lined tray, I used greaseproof paper. Add the mixture and pack down tightly, then pop this into the freezer for 30 minutes.

Add the 1/4 of a cup of the granulated sugar to the strawberries as this will soak up the juice.

Put on one side while you mix up the rest of the filling. Put the eggs, sugar, oats, lemon zest and juice into a bowl and whisk up.

Place the crust into the oven and bake for about 30 minutes or until it looks crispy and browned around the edges.

Once its out of the oven place the strawberries dotted evenly around the base and top with the filling mixture.

Cook for about 30 minutes or until the centre is firm to the touch. Leave this to cool as long as you can before chopping up into equal sized bars. No one will want the smallest bar now trust me!!

 

 

Serve with a big pot of steaming hot tea and fresh strawberries on the side. Try not to deprive yourself either…go on have another one you worked hard to create these babies.

For more delicious recipes head over to my blog at www.slbstyle.com and tweet me @sarahbacchus