I love these strawberry bars sooo much! They are gluten free, vegan, sweet but tart, super moist and packed with great ingredients!
You can substitute the strawberries for any other fruit too! I like to make these with blueberries in the summertime, cooked cinnamon spiced apples in the fall and peaches in the springtime!
You don’t need any crazy ingredients and you only need one large bowl, a saucepan and a square baking tin. That’s it!
They are super easy to make so let’s get to a super quick How-To:
First in a large bowl, combine oat flour, almond flour and coconut flour with a pinch or so of salt. In the same bowl, add maple syrup, coconut oil and vanilla. Mix until fully combined.
Transfer 3/4 of the mixture to a parchment lined 9×9 or 8×8 baking dish. Press and make sure that the mixture is even on the bottom of the dish. Place in a 350 degree oven and bake for 15 minutes. It won’t be golden brown because we will be baking it again but the base will be set.
While the base is cooking, add frozen strawberries to a saucepan over low/medium heat. Once they start to soften, mash them down a bit with with either a fork or a potato masher. Add maple syrup, tapioca starch, chia seeds and lemon juice and stir gently for a few minutes until the mixture thickens.
Once the base is finished cooking its first round in the oven, take out and pour the strawberry mixture over the top. Wiggle the pan around a bit to ensure that the strawberry mixture is evenly distributed.
Take that 1/4 of the base that we saved from before and crumble over the top of the strawberry mixture. (If I have nuts on hand, I’ll chop some up and add this to the top too to make it thicker and more nutrient-dense.)
Place in the oven for its final bake and bake for about 20-25 minutes. This is the part where we will look for that yummy golden brown color on that crumble topping.
Let cool completely before cutting into bars.
I like to refrigerate mine because I think they taste extra yummy chilled and they last longer but you can also store them in an airtight container at room temp for about 3 days.
I really hope you enjoy these nutrient-packed and super delicious strawberry bars!
Gluten Free Vegan Strawberry Crumble Bars
Ingredients
Oat/Almond Flour Base and Crumble
- 1 Cup Oat Flour
- 1 Cup Almond Flour
- 3 Tbsp Coconut Flour
- 1 Pinch Salt
- 1/4 Cup Coconut Oil
- 1/3 Cup Maple Syrup
- 1/2 Tsp Vanilla Extract
Strawberry Filling
- 2 Cups Frozen Strawberries
- 1 Tbsp Maple Syrup
- 1 Tbsp Chia Seeds
- 1.5 Tsp Lemon Juice
- 1.5 Tsp Tapioca Starch
Instructions
- Preheat oven to 350.
- In a large bowl combine oat flour, almond flour and coconut flour with a pinch or so of salt. In the same bowl, add maple syrup, coconut oil and vanilla. Mix until fully combined.
- Transfer 3/4 of the mixture to a parchment lined 9×9 baking dish. Press and make sure that the mixture is even on the bottom of the dish. Bake for 15 minutes.
- While the base is cooking, add frozen strawberries to a saucepan over low/medium heat. Once they start to soften, mash them down a bit with either a fork or a potato masher. Add maple syrup, tapioca starch, chia seeds and lemon juice and stir gently for a few minutes until the mixture thickens.
- Once the base is finished cooking, it will be set but not golden brown.
- Pour the strawberry mixture over the top. Wiggle the pan around a bit to ensure that the strawberry mixture is evenly distributed.
- Take that 1/4 of the base that we saved from before and crumble over the top of the strawberry mixture.
- Place in the oven for its final bake and bake for about 20-25 minutes.
- Let cool completely before cutting into bars.
- I like to refrigerate mine because I think they taste extra yummy chilled and they last longer but you can also store them in an airtight container at room temp for about 3 days.
