Cherry Oat Bars-Gluten Free

• 2 cups pitted cherries
• 2 tablespoons tapioca flour
• 1/4 unsweetened shredded coconut

1. For the fillingnombine cherries and maple syrup in small pan and heat on medium heat until bubbly.nower your heat and let simmer for 5 minutesndd your chia seeds and continue to simmer for 5 more minutesnemove from the heat and add vanilla.net cool at room temperature and then refrigerate.nou can do this part in the evening and let it sit in your fridge overnight. The cooler the better. Typically, I start my cherries in the morning and end up finishing the recipe 4-5 hours later.
2. For the crustnreheat oven to 350'nlace the oatmeal in your food processor and pulse until the flakes are about a quarter of the size they were originallyndd remaining ingredients, except palm shortening, and pulse again until combined.ndd palm shortening and pulse until just combined. You may have some little bits of the shortening still showing, but you don't want to overmix.nress your crust into a parchment paper lined, 8X8 baking dish. Really press it down and make sure it gets into all the corners.nake for 20 minutesnemove and let cool completely before topping with cherries/ berries
3. For the crumble toppingnombine all ingredients in your food processornress into cherry mixnnce assembled, put back into oven at 350' for 20 minutes.net cool completely before slicing.

cherries, tapioca flour, coconut

Taken from www.yummly.com/recipe/Cherry-Oat-Bars-gluten-free-1080271 (may not work)