VEGAN Gluten Free PATRIOTIC Oatmeal BREAKFAST BARS | 4th of July | Canada Day скачать в хорошем качестве

VEGAN Gluten Free PATRIOTIC Oatmeal BREAKFAST BARS | 4th of July | Canada Day

In this episode of Abbey’s Kitchen, Abbey is celebrating one of her favourite holidays: Canada Day! Today, Abbey wants to share with you guys these tasty vegan breakfast bars that are perfect for Canada Day or Fourth of July. These are vegan, gluten free and super patriotic. Let’s do this. To a bowl add some gluten free rolled oats, almond flour, oat flour, maple syrup, brown cinnamon, almond butter, melted coconut oil and a pinch of salt. Give it all a good stir until it all comes together. Pack it tight into a baking sheet lined with parchment paper and set the dish aside. To make the streusel, to a bowl add gluten free rolled oats, almond flour, oat flour, ground cinnamon, ground flaxseed, melted coconut oil, maple syrup, pinch of salt and some sliced almonds. Give that a good stir. For the glaze, mix together some powdered sugar and vanilla with some unsweetened almond milk and stir it together until it gets nice and fluid. Now, time to assemble. For the Canadian breakfast bars, add a generous layer of fresh strawberries and top off with powdered sugar and some lemon juice. Finish it off with some streusel. For the American breakfast bars, mix together a layer of blueberries and some strawberries. Add powdered sugar, fresh lemon juice and top off with the streusel. Then put both of the bars in a 375 degree oven for 35-40 minutes until golden brown. Top them both off with a drizzle of the sweet glaze and enjoy! Well Abbey hopes you enjoyed these delicious patriotic breakfast bars! Be sure to share with Abbey what you’re going to be doing for Fourth of July or Canada Day! RECIPE: https://www.abbeyskitchen.com/gluten-... Gluten Free Vegan Patriotic Oatmeal Breakfast Bars Ingredients Base: • 2 cups gluten free rolled oats • 1 cup almond flour • 1 cup oat flour • 2/3 cup maple syrup • 1/2 tsp salt • 1 teaspoon ground cinnamon • 1/2 cup melted coconut oil • 1/2 cup almond butter Berries: • 1 cup berries strawberries for Canada Day and strawberries and blueberries for 4th of July • 1 tsp cornstarch • 1 tbsp lemon juice • 1 tbsp white sugar Streusel: • 1/2 cup gluten free rolled oats • 1/4 cup almond flour • 1/4 cup oat flour • 3 tbsp maple syrup • Pinch salt • 1/4 tsp ground cinnamon • 2 tbsp melted coconut oil • 1/4 cup sliced almonds • 1 tbsp ground flax seed Glaze: • 1/2 cup powdered sugar sifted • 1/2 tsp pure vanilla extract • 1 tbsp almond milk Instructions 1. Preheat oven to 375 degrees F. Line an 8 inch square baking pan with parchment paper (like a maxi pad) so it hangs in either direction. 2. In a bowl, mix the oats, almond flour, oat flour, maple, salt, cinnamon, coconut oil, and almond butter. Press into the bottom of the pan. 3. Sprinkle the berries on top, then top with a sprinkle of the cornstarch, lemon and sugar. 4. In a bowl, mix together the streusel topping and scatter that on top. 5. Bake for 35-45 minutes until golden brown. Cool completely. 6. In a bowl, whisk together the powdered sugar, vanilla and almond milk and drizzle it on top. Cut into bars and enjoy.