1 1/4 cup oats
1 1/2 cup whole wheat pastry flour
1/3 cup sugar
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp salt
5 tbsp unsalted butter, cut into pieces
3 tbsp canola oil
1/4 cup chopped raw cashews (or other nuts)
5 cups sliced strawberries
6 tbsp sugar
2 tbsp cornstarch
2 tbsp fresh lemon juice
Preheat the oven to 375°F. Lightly coat a 9 x 13 inch baking dish with cooking spray.
Place the oats, whole wheat pastry flour, cinnamon and salt in the bowl of a food processor. Pulse until the oats are finely ground.
Add the butter and pulse until the mixture forms large crumbs.
In a bowl, whisk together the egg and canola oil. With the motor running, slowly pour in the egg mixture. Process until the mixture starts to stick together.
Transfer 3/4 cup of the mixture to a bowl and stir in the nuts. Set aside for the topping.
Press the remaining mixture into the bottom of the prepared pan to form a crust.
In a large bowl, combine the strawberries, 6 tablespoons sugar, cornstarch and lemon juice.
Formulation courtesy of California Strawberry Commission