STRAWBERRY CRUMBLE BARS

I brought this dessert to a July 4th cookout at my son's and it was a big hit with people and with Dottie the pig! I didn't have enough strawberries so also added blueberries. Super yum!

You can find the recipe at “Ela Vegan” blog: Strawberry-crumble bars.

Watch this 2 minute video to learn what fruits and vegetables Dr. Andrew Weil considered to be the best.

See this Blue Zones article which includes a video by Dr. Joel Fuhrman about the benefits of eating G-BOMBS (greens, beans, onions, mushrooms, berries, seeds) for fighting cancer: G-BOMBS: Top 6 Cancer-Fighting Foods

What I did differently:

-Used quick oats that were not certified gluten free

-Instead of 1 cup of almond flour I used 1/2 cup almond flour and 1/2 cup shredded unsweetened coconut

-Used 4 oz unsweetened apple sauce instead of banana

-Increased the maple syrup by 1/8th cup because my vegan butter made it a bit salty so I needed to balance that out

-Coconut milk was reduced fat

-For the dough added about 3 TBSP homemade vegan butter

-Increased the fruit. I used 1 1/2 cups diced strawberries and 2 cups blueberries

-Used maple syrup instead of agave

-Used 2 tsp lemon juice

-Did not have cornstarch or potato starch so used 1 TBSP arrowroot flour

-When cooking the fruit in a saucepan, stirred constantly and simmered for about 3 minutes

-Made the dough using a food processor

-Did not grease the pan rather lined with parchment paper. I had to use a 9x9 cake pan since it's what I had

-Used a glass bottom covered with plastic wrap to press down the dough on the bottom of the pan

-Baked 25 minutes