I just had to add the cholesterol lowering bit, because these bars are made using oat flour, and everyone these days is touting their product as cholesterol-lowering if it contains any sort of oat anything since oats are the one food that has been shown to ACTUALLY lower cholesterol (although a low fat vegan diet is an even better and more holistic approach than eating oats once in a while for lowering cholesterol).
I’m sorry I don’t have a picture of these scrumptious bars (I don’t have my camera with me)–they are quite lovely to look at and eat. Addicting, even, but since they are so wholesome and chock full of fiber (and it doesn’t have that heavy taste like many whole-wheat foods), you really will have to find it very hard to overeat these.
I got adapted this recipe from a recipe in Dreena Burton’s cookbook, Vive le Vegan.
Makes 24 squares (or however many you want to make from a 13 X 8 inch baking pan)
I love these bars because the ingredients are so simple, yet after tasting one of these, you’d swear there was something more exotic than oats, lemon and pineapple. The only fancy-schmancy ingredients in this recipe are the chia seed gel, which can be replaced using oil (which, you know how I feel about that!) and the agave nectar can be replaced using pure maple syrup, brown rice syrup, or honey. I used a scant amount of green leaf stevia powder (which I buy in bulk from http://www.azurestandard.com/) in the topping, but you can use plain ol‘ sugar if you don’t have this. Green leaf stevia is a whole food, said to be 300 times sweeter than sugar, has no calories, does great in baking because it can withstand high temperatures, and does not promote tooth decay. Be careful though, too much gives a bitter taste, so use a scant amount. a little goes a LONG way!
The great thing about using the chia seed gel is that it packs a whallop of omega-3 fats (more than flax seeds and salmon, by calories/weight) and adds extra fiber as well as. The original recipe calls for nearly 8 TBS. (or 1/2 c.) of oil which is equal to 840 calories and almost 100 grams of fat, from the oil alone! Agave nectar, derived from a cactus plant, is a great sweetener to use because it does not negatively impact blood sugar levels like other sweeteners, it has a mild and unassuming sweet flavor (unlike honey), and best of all it’s a whole food, not refined! I know it’s a little pricey, but since you’re only using it once a week to make treats (right??), you can afford it, especially if you buy in bulk (I bought a gallon for $24).
Bottom Layer:
3 c. oat flour (just place oatmeal in blender and whiz until flour-like, doesn’t have to be super-fine)
2/3 c. unsweetened shredded coconut
2 TBS. barley flour & 2 TBS. tapioca flour OR 1/4 c. unbleached “white” flour
1/4 tsp. xanthan gum (this is not needed if you use “white” wheat flour)
1/4 tsp. sea salt
6 TBS. freshly squeezed lemon juice
1/2 c. chia seed gel* OR 6 TBS. oil
Filling:
2 1/4 c. crushed pineapple (fresh or canned)
1/2 c. agave nectar
1 1/2 TBS. cornstarch + 2 TBS. lemon juice/water/ or pineapple juice
1 TBS. + 1 tsp. lemon rind
2 tsp. pure vanilla extract
few pinches sea salt
Topping:
2/3 c. ground oats
1/2 tsp. green leaf stevia powder OR 2 TBS. unrefined sugar
1 1/2 TBS. chia seed gel
pinch of sea salt
2 TBS. plant milk
extra lemon rind (optional)
Preheat oven to 350 F.
For bottom layer: combine ground oats, coconut, flours, xanthan gum, and salt. Add liquid ingredients and stir until well combined. It will be a bit crumbly, press it into a greased (I used coconut oil) glass 13 X 8 in. baking dish, and it should hold together well. NOTE: if you used oil instead of the chia seed gel, don’t worry about greasing the pan or spraying with non-stick spray.
For the filling: combine the pineapple, agave, lemon rind, vanilla, and salt in a saucepan and heat over medium-high heat. Mix the cornstarch with liquid and pour into filling mixture. Stir until thickened, remove from heat. Pour the filling evenly over the bottom layer.
For the topping: combine the dry ingredients, then add the liquid ingredients. You want this to be very crumbly, and not all of the flour will be worked into the liquid. Sprinkle the topping over the pineapple mixture and gently press. Bake for 25-27 minutes, until just golden. Cool completely (about 1/2 hour), then cut into squares.
*To make a batch of chia seed gel: mix 1/4 c. chia seeds w/ 2 c. water. Allow to stand for 10 minutes. Blend on high in the blender for a smoother consistency. Keep in a glass jar, refridgerated for up to 2 weeks.
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