Introducing my new Strawberry Shortcake Bars!
Are you ready? Because these are summery and sweet, and 100% regret-free! They will honest-to-goodness fool family and friends of every dietary persuasion. Not only are these little bars delightfully moist and tender…they’re vegan, gluten-free, flour-free, sugar-free, and oil-free.
Did I forget to say easy, too? The batter is made in a jiffy, and out of the oven in 15 minutes!
Enjoy! : )
STRAWBERRY SHORTCAKE BARS
8 ounces, plus 4 ounces, fresh or frozen strawberries, divided (if frozen, they should be slightly thawed first)
3/4 cup rolled oats
1/3 cup Medjool dates, pitted
2 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 350 degrees.
Into the bowl of a food processor (I use a large Cuisinart), add bananas, 8 ounces strawberries, oats, dates, baking powder, and vanilla. Process until the mixture is well combined.
Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan. (If you have more batter than fits easily, just start a second pan. You won’t want to over-fill because these will rise a little bit.)
Dice the remaining 4 ounces of strawberries, and dot them over the top of the batter, pressing just slightly so that they stay in place. Bake for 15 minutes, or until almost firm.
Remove from oven and place on cooling rack. Allow to cool, at least a little bit, and enjoy!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen