I’m not even sure how long it has been since I last posted a recipe. It wasn’t because I was sick of making them, but I just decided to take a little time off from blogging. I was beginning to feel stressed out trying post, because I never had the time to make a recipe during the day, and photograph them in the daylight. I also had that blood clotting issue lately (I’m going to write about that in another post), and with headaches everyday, blogging just wasn’t on my list of things to do. I also forgot to mention that my computer decided to pretty much crap out on me the second to last week before graduation, so I’m currently using Jake’s computer.
I’m so excited to be blogging again. To be honest, I was feeling a little annoyed with the social media food world, and I just needed to take a step away from it. I was trying to get so involved in the social media world, commenting to everyone, listening to what everyone had to say, plus getting my own “perfect” presence online, it was draining, and some people were just really getting to me. So after taking a little time away from it, I was beginning to get this strong desire to create new recipes, update people about what is going on with me, and just stay true to what I originally start this blog for: real food, and self-care. I am going to be present online, but not get so consumed in what every single person on Instagram is posting, and just say what I want, and see where that takes me.
I am about to be starting my first big girl job, and this notion of self-care is going to be so important for me as I begin. I can’t wait to share more, I’m so happy to be back, and I’m so loving these bars!
Strawberry Crisp Bars
4 Cups Gluten-Free Oats
1 Cup Sprouted Seeds (I use these)
1 Cup Coconut Oil, Melted
1/2 Cup Coconut Palm Sugar
1/2 Tbs Cinnamon
2 Tsp Baking Powder
Pinch of Salt
2 Cups Strawberries
3 Tbs Arrowroot Flour
1/4 Cup Honey
1. pre-heat oven to 350 degrees Fahrenheit.
2. In a food processor, add oats and seeds and pulse until most of it is a fine flour like consistency. Some of the seeds and oats can still be whole.
3. In a large mixing bowl, add the oat/seed mixture, coconut oil, coconut sugar, cinnamon, baking powder, and salt. Stir until coconut oil is well incorporated.
4. Take half of the mixture, and press into the bottom of an 8×8 cake pan. Bake for 15 minutes.
5. While the bottom is baking, add strawberries, arrowroot, honey and water to a sauce pan. Bring to a boil, then let simmer for 5 minutes while constantly stirring.
6. Pour strawberry filling into a bowl, and let cool in the fridge. Also let the bottom crust cool slightly after 15 minutes in up.
7. Once the strawberry mixture is mostly cooled, spread it evenly over the bottom crust. Then take the second half of the oat mixture and spread it over the strawberry filling, pressing it down to make a firm, top layer.
8. Place back in oven for about 30 minutes to until top browns, and begins to crisp.
9. Let cool, and enjoy!