These bars are a not-too-sweet treat that are perfect for breakfast and tea or coffee, warmed up of course. The filling is gooey and slightly tart with addition of the lemon zest. The chia seed and applesauce really bind the crust together beautifully in that these are gluten free. The crust also doubles as the crumb topping and gives them great texture. Pack them for an on-the-go snack, traveling, school lunches and mid-day snacking. They are also vegan and sugar-free except for the 2 tablespoons of maple syrup. High in fiber and rich in omegas and plant proteins, they win big time. I adapted this recipe from the book My New Roots written beautifully by Sarah Britton. Her book is beautifully done and seasonally inspiring.
INGREDIENTS
CRUST
1 1/2 T chia seeds
1 c gluten free oats
1 c raw walnuts, toasted
1/4 c applesauce
2T maple syrup
1T melted coconut oil
1t vanilla extract
1t sea salt
1t baking powder
FILLING
2c dried apricots roughly chopped(or figs)
1\2 T cinnamon
1\2 t ground ginger
1\2 c applesauce
grated zest of 1 organic lemon
1/4 t sea salt
METHOD
Preheat your oven to 350 degrees. Lightly toast 1cup of the walnuts on a sheet pan. This will only take a few minutes, so be careful not to burn them. When they are slightly fragrant and golden, pull them out and set aside to cool. Mix the chia seeds with 1/4 c water and set aside to gel.
Make the crust by adding 1 cup of the oats to a food processor and blend until you have a coarse flour. Add the toasted walnuts and pulse again until the mixture resembles a sandy-textured meal. Add the chia gel, applesauce, maple syrup, melted coconut oil, and vanilla. Pulse until moist.
In a medium bowl, combine the remaining 1 cup of oats, salt and baking powder. Add the blended mixture from the food processor to the bowl and mix together using wet hands. The dough is a little sticky. Press about 2/3 of the dough into the bottom of an 8 inch square baking dish that has been rubbed down with a little coconut oil.
Rinse the food processor bowl out - no need to wash it. Make the filling by adding all of the chopped apricots and the remaining ingredients. Blend on the highest setting until you get the consistency that you like. I like mine a little chunky with some texture but you can make it completely smooth if you prefer. Pour this on top of the crust. Drop the remaining crust on top of the filling in little chunks or dollops with your hands. Lightly chop the remaining cup of walnuts and pour them on top as well, filling in any empty spots, then press lightly with your palms. Bake for 25-30 minutes until slightly golden on top and fragrant. Let cool completely before cutting. Store in the fridge, covered for up to 5 days.
