Recipe: Almond Rhubarb Bars
- Written By:Rachel Simons, Seed + Mill
We asked Rachel Simons of Seed + Mill to whip up another tahini-based recipe that incorporates EVOLUTION_18. Here's her take on Almond Rhubarb Bars. The best part? They are gluten free, refined sugar free, vegan and delicious!
For the Crust:
1 cup oat flour
1 cup rice flour
1/3 cup honey or date syrup
1/2 cup olive oil
- 1/4 teaspoon salt
Almond Rhubarb Filling:
2 cups toasted almond slivers (ground in a food processor once toasted)
1 tablespoon oat flour
2 tablespoons EVOLUTION_18 Relaxing Vanilla
2/3 cup honey or date syrup
1/4 cup tahini
1/4 cup olive oil
- 1/2 lbs rhubarb stalks
Preheat the oven to 350° F and line a 9" baking pan with parchment paper.
Combine crust ingredients in a mixing bowl and then spread evenly in the baking pan, allowing the mixture to cover 1" of the side of the pan.
Bake for 10 mins and then allow to cool slightly while preparing the filling.
Combine all filling ingredients (except for the rhubarb) in a bowl and spread evenly over the top of the crust.
- Lay the rhubarb stalks over the filling arranged in any pattern you like.
Return the pan to the oven and bake for 30-35 minutes.
Once cooled slightly, lift the parchment paper out of the pan and place on a flat surface.
- Cut into bars or squares.
These will last for several days in an airtight container.