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Ingredients

• 1 tbsp coarse polenta
• 3 cups chopped rhubarb
• 2 tbsp raspberry juice
• 1 cup sugar, divided
• 1/2 cup low-fat cream cheese, softened
• 1 tsp vanilla
• 1 tsp lemon juice
• 1 egg
• 1/4 cup raspberry juice
• 1 cup flour
• 1/3 cup whole wheat flour
• 1/3 cup yellow cornflour (not cornstarch)
• 1/3 cup psyllium fibre husks
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/2 tbsp Chinese 5-spice powder
• 2/3 cup roasted chickpeas
• 5 large, fresh strawberries, chopped
• 1 tsp coarse sugar

Description

After Realizing I Didn't Have All The Ingredients To Make The Bar Cookies I Made The Rhubarb Compote For, I Adapted My Go-to Banana Bread Recipe To Fit, Adding Roasted Chickpeas And Fresh Chopped Strawberries!

Group Recipes