who doesn't love a potluck?crazy people that's who.
where else can you try amazing food made by equally amazing people.
my friend court from The Fig Tree has put together an amazing potluck event -
the virtual veggie potluck - celebrating delicious vegetarian & vegan food with friends.
we should also celebrate the amazing friends and blogs that made this wonderful event possible.
make sure to check out the other great potluck eats at the bottom of this page!
my dish to share - strawberry rhubarb coconut crumb bars.
to me, nothing says spring more than rhubarb and strawberry. my aunt Nancy has a rhubarb patch in her little garden that she glady shares. this time of year fresh rhubarb makes a welcome appearance on our family table, typically in pie form thanks to my aunt Nance. however this year i wanted something a little different - enter the strawberry rhubarb coconut crumb bar, vegan and gluten free. does life get any better? only when you share these with your friends and family.
local strawberries - the last of the bunch from last year, fresh rhubarb and coconut make these crumb bars extra special. i loved the sweetness of the berries and the tart rhubarb with the coconut.
i used whole strawberries, feel free to slice them along with the rhubarb. the berries and rhubarb are tossed with a bit of brown sugar and gluten free flour.
the berries & rhubarb are layered on top of a lemon scented shortbread style cookie layer
a simple struesel made of almonds, coconut oil, vegan butter, coconut flour & brown sugar tops the berries & rhubarb
the lemon shortbread style cookie crust is made with a combination of gluten free baking mix and coconut flour - have you ever tried coconut flour? if not you totally should, coconut flour is loaded with fiber, and the smell - OMG the lovely smell of coconut flour is totally intoxicating.
the one thing that i find with vegan struesel toppings is that over time, when covered they lose part of their crispness. i am not sure if it was because i used coconut oil or a side effect of vegan butter. i found that these were best stored uncovered and eaten the day they are made. however, now that i think of it, these would probably last a little longer and stay more "crisp" if stored in the fridge.
like with most treats i make, i encourage you to share these with your friends and family. a cute little box went to my mom and her friend and of course a box was dropped off to my aunt Nance. it was after all her rhubarb that made these amazing bars possible.
a scoop of coconut bliss island vanilla "ice cream" would be incredible served alongside these bars.
also totally tea worthy as a late morning snack - or for breakfast if you are feeling like a rebel
i love everything spring has to offer - getting back to eating as local as possible this time of year is so energizing and exciting. i love using ingredients found in my own backyard, or in this instance my aunts backyard.
so, go on and find your own little rhubarb patch and make these beautiful bars for your next potluck, BBQ or for those extra special people in your life.
Strawberry Rhubarb Coconut Crumb Bars
makes 16 bars
you will need:
for the struesel
2 tbsp vegan butter
2 tbsp softened coconut oil (not melted)
1/2 cup packed brown sugar
1/4 tsp kosher salt
1/2 cup coconut flour
1/4 cup slivered almonds
1/2 cup coconut flakes - divided (1/4 cup division)
for the bars
1 cup rhubarb, cut into 1/2" pieces
2 cups whole strawberries, hulled
2 tbsp brown sugar
1/2 cup all purpose gluten free baking mix
1/2 cup+ 3 tbsp coconut flour
3/4 tsp baking powder
1/2 tsp kosher salt
5 tbsp vegan butter, softened
4 tbsp coconut oil, softened (room temp)
zest of 1 lemon
juice of 1 lemon
1 1/2 cups powdered sugar
3 flax eggs
(3 tbsp ground flax + 9 tbsp hot water mixed and allowed to sit for 5 minutes)
1 tsp pure vanilla extract
Pre heat oven to 350*
line a 9 x 9 square baking pan with parchment, with parchment overhanging 2 of the sides
for the struesel - in a medium bowl combine sugar through 1/4 coconut flakes(reserving the remaining 1/4 cup) whisking until combine, with a fork or pastry cutter incorporate vegan butter and coconut oil until large clumps form. store in fridge until ready to use.
for the bars - in a medium bowl combine strawberries, rhubarb, brown sugar & 3 tbsp of coconut flour - set aside.
in another medium bowl sift the remaining coconut flour, all purpose gluten free baking mix, baking powder and salt. in the bowl of a stand mixer or using a electric mixer beat butter, coconut oil and powdered sugar until light and fluffy. beat in flax eggs. add vanilla, slowly add the flour mixture until well mixed. spread batter in prepare pan. top with the strawberry rhubarb mix and sprinkle the streusel over the berries & rhubarb.
bake until golden brown - about 45 - 50 minutes. remove from oven, top with remaining 1/4 cup flaked coconut and allow to cool completely in the pan on a wire rack. remove the bars by lifting the overhanging parchment paper. cut into squares and sprinkle with additional powdered sugar if desired.
VIRTUAL POTLUCK FRIENDS
Big Bertha Burger by Helena - Peaches & Cream
Avocado & Potato Salad by Genevieve - Vanilla & Spice
Cara- fork & beans
Super Green Salad with Strawberries by Caitlin- the Vegan Chickpea
Chocolate & Banana Rolled Oat Bites by Natasha - VIMWAC
Peaches & Cream Granola Parfaits by Willow- Will Cook for Friends
Mango Avocado Salad with Pineapple Mint Dressing by Courtney - the Fig Tree
Broccoflower Guacamole by Elaina- flavour food and wine
Chard Cauliflower Carrot Wraps by Richa - Hobby & More
Lime Cilantro Black Bean Quinoa Salad by Destini - The Healthy Wife