Strawberry filling – 2 1/2 cups Fresh Strawberry – 3 tbsp Maple Syrup – 1 tbsp Lemon Juice – 1 tbsp Corn Flour – 1 tsp Vanilla Extract
Gluten-Free Strawberry Slices – 1 1/2 cup Oat Flour – 1 1/4 cup Old-fashioned Rolled Oats – 1/3 cup Maple Syrup – 1/3 cup Melted Coconut Oil – 1/2 tsp Vanilla Extract – 1/2 tsp Ground Cinnamon – 1/4 tsp Salt
Hull and slice the fresh strawberries for the filling. Measure the amount required when sliced.
Combine the strawberries, lemon juice, cornflour, vanilla extract, and maple syrup in a saucepan. Cook for 2 minutes and reserve.
Combine all the oat crust ingredients in a mixing bowl and stir them with a silicone spatula.
When the Gluten-Free Strawberry Slice batter thickens, squeeze the ingredients with your hands until they are well combined.
Pour half of the Strawberry Slice batter into an 8x8-inch baking pan lined with lightly oiled parchment paper.
Pack the batter and leave it in the fridge to set. Pour the Strawberry layer that you had prepared before.
Use a spatula to spread the Vegan Strawberry Filling all over the gluten-free slice base.
Crumble the rest of the gluten-free slice batter over the strawberry filling with your hands.
Bake the Vegan Strawberry Slice for 20 to 35 minutes in an oven preheated to 350°F (180°C).
Cut your baking into 16 Strawberry Slices for a delicious gluten-free, vegan breakfast for kids.
Sprinkle a touch of powdered sugar all over the bars and serve them after 20 minutes of cooling.