Lovely to have for when people call around and much healthier than the full sugar version.
Coconut sugar has a lower glycemic index than white sugar which basically means it won’t spike your blood sugar as much and won’t give you a crash. The bars keep well in the fridge for 3 days. These are really quick to make and are good to make with kids.
I hope you enjoy them and let me know hoe you get on. You can grab more recipes here
Jessica Cooke X
Makes 8 bars
- 100g oats
- 40g ground almonds
- 60g flour 80g butter
- 15g coconut sugar
- 1 tsp cinnamon
- 250g strawberries
- 2 tsp maple syrup
- 1 tbsp cornflour
Preheat the oven to 170°C. Grease a 9×9 inch baking tray with butter.
Start by making the strawberry filling. Remove the stem from the strawberries and cut into small cubes. Toss with the maple syrup and cornflour in a small bowl. Set aside.
Combine the oats, ground almonds, floud, coconut sugar in a mixing bowl. Melt the butter and pour over the dry ingredients. Mix with a wooden spoon until all incorporated.
Divide the mixture in half. Pour the first half into the baking tray and press down with a spoon, spreading to all corners. Next, top with the strawberries, spreading an even layer. Crumble the remaining oat mixture on top, this can be rough and then bake for 40-45 minutes until golden. Leave to cool and then slice into bars.