This healthy low-FODMAP dessert is a satisfying way to end a meal that won’t leave anyone feeling bloated, gassy, or out of sorts. Think of it as a cross between crisp and crumble with a hint of cocoa in each bite.
Pan handling
It’s possible to use square baking pans that are made of food-grade silicon that offer the benefit of being non-stick, so there is no need to grease the pan or line it with parchment paper.
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This recipe originally appeared on alive.com as “Cocoa Strawberry Crumble Bars.”
Cocoa Strawberry Crumble Bars
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Ingredients
- 3 cups frozen whole strawberries
- Juice of 1/2 lemon
- 1 Tbsp minced gingerroot
- 1 tsp cinnamon divided
- 1/3 cup maple syrup
- 2 Tbsp cornstarch
- 1 1/2 cups gluten-free rolled oats
- 3/4 cup brown rice flour or gluten-free oat flour
- 1/2 cup sliced walnuts or pecans
- 1/4 cup brown sugar
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 3/4 cup melted coconut oil or avocado oil
Instructions
- In saucepan, combine strawberries, lemon juice, ginger, 1/2 tsp cinnamon, and 1/8 tsp salt; simmer on medium heat for 5 minutes, stirring occasionally. Gently mash strawberry mixture into a pulpy purée. Add maple syrup and cornstarch to fruit mixture, bring to slight boil, and cook for 2 minutes, until sauce thickens; set aside for 10 minutes.
- Heat oven to 350 F. Grease 8 x 8 inch baking pan or line with parchment paper.
- In large bowl, combine oats, flour, nuts, brown sugar, cocoa powder, baking soda, remaining 1/2 tsp cinnamon and remaining 1/8 tsp salt. Stir in oil until everything is moist. Reserve a bit less than half of crust mixture and pat down remaining crust mixture into prepared baking pan. Spread fruit mixture over crust and spread remainder of crust mixture evenly overtop strawberry mixture.
- Bake in preheated oven for 35 minutes, or until top is golden brown. Let cool in pan for several minutes before slicing.
