Interstitial Cystitis Friendly Maple-Ginger Apple Crumble Bars
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the crust and crumble
- 1 ½ cups rolled oats
- ¾ cup rice flour
- ¼ cup tapioca starch
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground ginger
Ingredient notesGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/12 tsp per serving) is likely fine for many people with interstitial cystitis. 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 gingerIngredient notes
Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/12 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground cardamom
Ingredient noteCardamom 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!