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…





5.0 from 2 reviews Vegan Chickpea Strawberry-Rhubarb Bars Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: Ilene Godofsky Recipe type: dessert Cuisine: vegan, gluten-free Serves: 8 Ingredients 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 Instructions 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. 3.2.1310

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