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Preheat oven to 375°F. Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside. For filling, in a medium saucepan combine strawberries, 1/4 cup sugar, and 2 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until strawberries are softened. Using the back of a fork or a potato masher, partially mash berries in saucepan.
In a small bowl whisk together 2 tablespoons water and the arrowroot; stir into the simmering berry mixture. Pour berry mixture into a medium bowl; let cool.
For crust, in another medium bowl whisk together gluten-free oat flour, flax seed meal, gluten-free all-purpose flour, 1/4 cup sugar, the baking powder, salt, xanthan gum, and cinnamon. Add melted butter and vanilla; toss to combine. Stir in the 1/4 cup water; toss until mixture forms a dough.
Using your fingers, press two-thirds of the crust firmly and evenly into the bottom of the prepared baking pan. Spoon filling over top, spreading evenly. Crumble the remaining one-third of the crust over the filling; press gently to adhere.
Bake 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars. Store in the refrigerator for up to 5 days before serving.