Gluten Free Vegan Strawberry Crumble Bars
Servings 16
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 9x9 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.