Interstitial Cystitis Friendly Maple-Ginger Apple Crumble Bars

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Interstitial Cystitis Friendly Maple-Ginger Apple Crumble Bars

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Ingredients

12 servings

For the crust and crumble

1 ½ cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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¾ cup rice flour
¼ cup tapioca starch
½ tsp baking powder
¼ tsp fine sea salt
½ tsp ground ginger
Ingredient note
Ground Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/8 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ cup coconut oil, solid at room temperature
3 tbsp pure maple syrup
1 tsp pure vanilla extract

For the apple filling

3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch dice
3 tbsp pure maple syrup
1 tbsp tapioca starch
1 tsp ground ginger
Ingredient note
Ground Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/8 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground cardamom
Ingredient note
Cardamom can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid cardamom, please tap it and change its rating to Red.
1 tbsp coconut oil

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, whisk together the rolled oats, rice flour, 1/4 cup tapioca starch, baking powder, salt, and 1/2 tsp ground ginger until evenly combined. Add the solid coconut oil and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces remaining. Drizzle in 3 tbsp maple syrup and the vanilla extract and stir until the mixture just comes together into a crumbly, slightly sticky dough.

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