����vlog��׿��

Kick off your day with a gluten-free, vegan rhubarb breakfast bar from Ferndale’s Drifter Coffee. No rhubarb in the kitchen? Substitute this fruit combo with apple-cinnamon, raspberry, or whatever seasonal fruits you have on hand.��

How to Make Drifter Coffee’s Strawberry Rhubarb Breakfast Bars��

Ingredients

Crust (Adapted from Minimalist Baker’s Creamy Pumpkin Pie Bars recipe)��

1 cup gluten-free rolled oats��

1 1/2 cups almond flour��

1/4 tsp. salt��

2 Tbsp. organic sugar��

1 Tbsp. maple syrup��

4 Tbsp. coconut oil, melted��

Parchment paper (optional)

Combine oats, almond flour, salt, and sugar in a food processor or a high-speed blender. Pulse until thoroughly combined and the rolled oats have been broken into small bits. Add maple syrup and melted coconut oil to the mixture and pulse again until the crust comes together and seems cohesive. If the mixture is too dry, add another Tbsp. of melted coconut oil. Scrape down the food processor or blender and pulse again to ensure all is well combined. Spread the crust evenly onto a 9×9-inch baking dish. It can be lined with parchment paper for easier removal but is not necessary. Using a small glass or your fingertips, press the crust down until you have a firmly packed layer. Bake for 20 minutes and set aside to cool.

Filling

3 1/2 cups strawberries, chopped

1 1/2 cups rhubarb, chopped small��

1 Tbsp. fresh lemon juice��

1/4 cup organic sugar��

1 1/2 tsp. cornstarch��

1 Tbsp. water��

Combine strawberries, rhubarb, lemon juice, and sugar in a medium saucepan over medium heat. Once mixture begins to bubble, turn down the temperature to medium-low or low and continue to cook at a gentle bubble, stirring occasionally until fruit breaks down and mixture has thickened. In a small bowl whisk cornstarch and water together until cornstarch dissolves, then stir into the filling mixture. Remove from heat, allowing to cool slightly. Taste filling for adjustments in flavor, adding a bit more sugar if desired.

Crumble

1/4 cup organic sugar��

5 Tbsp. gluten-free flour blend��

(Bob’s Red Mill makes a great option)��

2 Tbsp. gluten-free rolled oats

2 Tbsp. vegan butter��

1/8 tsp. salt��

In a small bowl, combine all ingredients and rub together with your fingers, or mash using a fork until a crumbly, wet, sand-like texture takes shape.

Directions

Set oven to 350 degrees.

Pour the strawberry rhubarb filling over the slightly cooled crust, using a spatula to spread evenly. Distribute crumble mixture over the top. Bake for about 25 minutes or until crumble is becomes slightly golden brown. Cool completely and slice into bars when ready to eat. The bars can be kept covered at room temperature for 2 days, or in the fridge for longer. Enjoy the rhubarb breakfast bar as dessert or for breakfast with a dollop of dairy-free yogurt.

Drifter Coffee, 770 Woodward Heights, Ferndale; 248-629-4400;