If the Summer season could morph itself into a dessert, this would be it. These Strawberry Crumble Bars are the sweet, fruity summer treat. Use fresh berries from the farmers market or frozen berries for any out-of-season baking purposes. All the strawberry lovers out there - these are for you. And all those indifferent, be prepared to fall in love!
Can I just tell you...
Being on antibiotics...
SUCKS. Excuse me, stinks. It stinks. And I feel guilty for complaining because thank the Lord for 1) Western medicine that provides us with healing remedies for infections (me right now), illnesses, diseases, etc. and 2) financial ability to afford said healing remedies. Stop whining about the privilege you, Haley, have in receiving this care and actually seeing improvement of a potentially very dangerous infection.
I say it stinks (sucks) because two weeks of two-a-day antibiotics has wrought havoc on my poor stomach. Absolute HAVOC, people. These antibiotics are the equivalent of nuclear bombs that have completely wiped out any forms of life (aka healthy gut bacteria, digestive enzymes, and the like) in my tummy. Kay maybe it isn't that dramatic and maybe I shouldn't joke about that, buuuuut I am currently curled up in a ball, trying to somehow numb the aches and pains that come with indigestion and all that jazz.
The first week of these mini nuclear-tummy-bombs didn't seem to cause too much damage. However, they also didn't seem to cause too much damage to the gross infection making itself nice and cozy on my ankle. So, another week's worth of antibiotics was the doctor's order. Actually, it was that AND a whole 'nother antibiotic AND this new guy had to be taken three times a day. Let me do the math for you: that's FIVE pills - five nuclear-tummy-bombs - everyday.
HA. Not happening. After about two days of that routine, my mom and I saw enough improvement on my ankle to justify calling off the second antibiotic. Buh-byyyyyye you will not be missed.
Unfortunately, though, I have still four doses (counting the one I'm about to take in an hour or so) of the antibiotics to take before the bottle is empty. I can already feel the dance party I'll be throwing as I toss that empty bottle of probiotic killers into the trash. BUH-BYYYYE again. Once and (hopefully) for all.
I would love love love to be able to provide anyone's tummy going through a similar experience some helpful advice, but I have close to zilch. Zero. None. The only things I've found helpful have been a shot of apple cider vinegar after meals (I usually just take it once or twice a day), easy movement (think walking, swimming, light biking), probiotics, and water. Emphasis on the probiotics and water.
Other than that, just stick it out. Do eat - your body needs nourishment. You will feel full, and sometimes uncomfortably so, but that's just kinda' how it is for the time being. Do not overeat - duh. Easier said than done sometimes, but overeating will surely worsen the already existing problem. And there is no need for that, my friends.
Until 36 hours from now (when I pop my last antibiotic), I will be half-wishing for the appetite that craves these summery, sweet, crumbly bars and half-researching anything else I can do to make my body feel better.
See y'all on the flipside. Peace out!
Makes 8-10 bars
For the crust:
1/2 cup almonds
1/2 cup rolled oats
2 tbsp. coconut sugar
4 tbsp. coconut oil
For the strawberry filling:
1 1/2 cups sliced strawberries
4tbsp. your favorite strawberry jam
2 tbsp. orange juice
1 tbsp. coconut sugar
1 tbsp. cornstarch
For the topping:
4 tbsp. oats
4 tbsp. almond meal
3 tbsp. coconut oil
2 tbsp. coconut sugar
Preheat the oven to 375F and grease a bread tin with oil.
In a blender or food processor, pulse the ingredients for the crust until coarse, but evenly sized. Press into the bread tin and bake for 15 minutes, or until golden-brown. Set aside and decrease the oven temperature to 350F.
In a small saucepan or pot, stir together the ingredients for the strawberry filling until thickened, or about 5-7 minutes. Remove from heat and pour into the pan on top of the crust. Set aside.
Stir together the ingredients for the topping and sprinkle on top of the strawberry filling. Bake for 20-25 minutes, or until the topping has crisped and turned golden-brown.
Remove from oven and cool slightly before serving. Store leftovers in an airtight container for up to one week.