Everywhere I look lately it seems as if there is a new product on the shelves advertising gluten free or a little GF symbol on menus. Honestly, I always thought that meant the food would be bland and tasteless. Oh, how wrong I was! Gluten and I have always had a rocky relationship. While I love processed white bread, pasta and bagels they have never loved me back. For the longest time I thought it was normal to feel like crap after eating a peanut butter and jelly sandwich. Until my friend who is gluten intolerant informed me otherwise. So I have decided to go to the dark side. I say the dark side because I really love biscuits. What I have discovered though is that Gluten Free can actually be delicious!
Take these Gluten Free Strawberry Almond Bars. They have a simple crust of crushed almonds, butter and 2 tablespoons of sugar. If you’re vegan, substitute the butter for coconut oil. The strawberry topping is made out of fresh strawberries and comes together in less than five minutes. These bars have very little sugar but taste like one of those Nutri-Grain bars at the supermarket. Your whole family will love them, that’s a promise.
- 2 cups whole Almonds
- 4 tablespoons Unsalted Butter, Melted
- 2 tablespoons Sugar
- ¼ cup water
- 1 ½ tablespoons cornstarch
- 1 pint strawberries, sliced
- ⅛ cup lemon juice
- ⅓ cup sugar
- zest of half of a lemon
- 1 tablespoon strawberry jam
- Preheat oven to 350 degrees F.
- Place almonds in a food processor and pulse until finely ground. Pour in melted butter and sugar, pulse five times until mixture comes together.
- Pat the almond mixture onto the bottom of an 8 by 8 inch square pan. Bake for twenty minutes.
- Dissolve cornstarch in water and set aside.
- In a large saucepan over medium heat, stir strawberries, lemon juice, sugar and the cornstarch mixture for about 10 minutes or until thickened. Take off heat. Fold in lemon zest and strawberry jam.
- Remove the almost crust for the oven. Let cool and than smooth strawberry jam over top. Refrigerate for an hour before serving.