Gluten Free Fruit Squares or bars

These are the fruits and berries I used in the fruit squares

Gluten free fruit squares or bars  "Hawaiian punch flavour" 

1/2 bag of a 600g mango cubes
1/2 bag of a 600g cherry medley
1/2 bag of a 600g berry blend with pomegranate 
2/3 cups of coconut oil
1 mushy banana
1/2 cup of almond milk
3/4 cup of walnut flour or crushed flax seeds
3/4 cup of coconut flour
1/2 cup of gluten free rolled oats
1/2 cup of coconut flakes
1/4 cup of peanut pieces or walnut pieces. [optional]
1/4 teaspoon sea salt.
1 teaspoon of chinese 5 spice [Could also be allspice, or cinnamon  or whatever you enjoy]

1 - preheat oven to 350F. Put all the frozen fruit in a pot and warm up. Drain all excess liquid after the majority of the fruit has thawed out, and then cook mixture until mango is mushy. 

2 - Lightly coat an 8 1/2 x 8 1/2" dish baking pan with coconut oil. In a small bowl, mix almond milk, banana, coconut oil. TIP: If your coconut oil is hard, put in microwave to liquefy it before mixing with other two ingredients. In a medium bowl, combine flours, rolled oats, coconut flakes,  nuts &spices [if using] and salt. Add wet ingredients, then mix well.

3 -  Place fruit in a blender or food processor.  Turn into even texture. Should be thick.

4 - Place half of the oat mixture in the prepared pan and spread evenly across the bottom. I use a spoon to tap it down evenly. Spread fruit mix evenly on top. Add the remaining mixing on top of the fruit layer. Pat with a spoon to flatten.

5 - Bake for 25-30 minutes [Depending on your oven]. Remove from oven and let cool. When cool cut into 16 squares.

Alternatively instead of laying fruit in middle, I've mixed everything together and put it in the dish. I bake for same amount of time but cut into 8 bars.  If my 8 1/2 x 8 1/2" square glass dish isn't available I use my 7 1/2 x 11 1/2" oblong glass dish instead.

"Hawaiian Punch" gluten free fruit bar