Vegan Chickpea Strawberry Rhubarb Bars
It’s that time of the year…rhubarb is here! Last week I took a trip up to my friends’ farm (Grassy Brook Farm– check them out if you’re in Vermont!) and came home with a bunch of goodies, including a big bundle of rhubarb. Naturally, the first thing I did when I got home was whip up a batch of Vegan Chickpea Strawberry-Rhubarb Bars. Lately I’ve been super excited about using beans as a gluten-free flour alternative (remember these brownies and blondies?) so I decided to go with chickpeas and oats for the base of the bars- and they did not disappoint!
After preparing the recipe I waited for the baking pan to cool completely so I could slice the bars easily. You could also serve the dish warm and call it a crumble- if you decided to do that I highly recommend you add a scoop of vegan ice cream…
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- juice of half a lemon
- 3 tbs agave (divided)
- 1.5 cups cooked chickpeas (or 1 can)
- ½ cup rolled oats
- 1 tsp baking powder
- 2 tbs coconut oil
- 1 tsp vanilla extract
- dash of cinnamon
- dash of salt
- Preheat oven to 350°. Grease a 8"x 8" baking pan.
- Combine strawberries, rhubarb, lemon juice and 1 tbs agave in a bowl. Mix and let sit.
- In a medium bowl, use an immersion blender or potato masher to blend chickpeas until mostly smooth.
- Add oats, baking powder, 2 tbs agave, coconut oil, vanilla extract, cinnamon and salt and mix until thoroughly combined.
- Spread about ¾ of batter evenly in baking pan. Use your hands to press it down.
- Spread strawberry and rhubarb mixture over batter.
- Sprinkle remaining batter over strawberry and rhubarb layer.
- Bake for 25-30 minutes, until edges are lightly browned. Remove from oven and let cool completely before slicing into bars.
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i love high protein desserts. these look great!
Can’t wait to try this! Love rhubarb!
Love the ingredients in these bars, they sound wonderful!
Awesome, loved it !! Thanks girl, you rock 🙂
Glad you liked it!!
I made these but they did not turn out very well, i am also a beginner at cooking, i didn’t have any coconut oil so i used olive oil
they taste good but don’t look pretty
Hi Katherine,
Olive oil behaves and tastes very differently than coconut oil in baking and I wouldn’t recommend it as a substitute. I hope you give the recipe another try with coconut oil! 🙂
you are a wonderful inspiration i love everything you make i wish mine were as wonderful as yours
I just made this, didn’t have agave so I used date sirup and its BOMB! Definitely making it again. Thanks 🙂
Awesome!!