|35 min||40 min||8|
|1/2 cup||Quick oats, gluten free, dry (for crust and topping)|
|27 medium||Strawberries (sliced, for filling (set 2 aside and slice them into quaters for garnish))|
|1 tbsp||Rolled oats- Gluten Free (ground into powder for filling)|
|3/4 cup||Coconut oil (for crust)|
|1 cup||Rolled oats- Gluten Free (ground into flour (for crust and topping))|
|13 packette||Stevia sweetener, powder (12 for filling plus 1 pack for topping)|
|1 tbsp||Apple juice (for filling)|
|1/2 tbsp||Applesauce, unsweetened (for crust and topping)|
|1/2 cup||Coconut flour (for crust and topping)|
|1 dash||Sea Salt (for crust and topping)|
Preheat oven to 375 degrees. Spray a 9×9 pan with cooking spray.
Pour ground rolled oats and coconut flour, stevia and salt into a food processor and combine by pressing the pulse button a few times.
Put coconut oil into the food processor.
Press the pulse button until the coconut oil has been incorporated into the crumb mixture. Add the oats and press to combine again. Remove ½ cup of the mixture and set aside to use for the topping.
Add 1 tablespoon of apple sauce to the food processor and to combine, press pulse a few times.
Pour the mixture from the food processor into the greased 9×9 pan. Press it into the pan evenly.
To make the filling, combine the 12 packs of stevia, flour and apple juice until moistened and then add the sliced strawberries. Mix until the strawberries are coated.
Distribute the strawberries evenly onto the crust. Sprinkle crumb topping over the strawberries.
Before you put this in the oven, spray the top with cooking spray and place a 1/4 strawberry evenly around so that each slice has one on the top. Bake at 375 degrees for 40-45 minutes.
Let cool. Slice and Serve.