Oral Allergy Syndrome Friendly Maple-Ginger Apple Crumble Bars
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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
- 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 3 tbsp pure maple syrup
- 1 tbsp tapioca starch
- 1 tsp ground ginger
- ¼ tsp ground cardamom
- 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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